Peanut Butter Cup Cookies Iii Recipes

Steps:

• In a bowl, add the butter and brown sugar, and stir to combine.
• Add the egg and mix until fully incorporated.
• Stir in the peanut butter and vanilla.
• Add the flour, salt, and baking soda.
• Gently fold in the peanut butter cups.
• Chill dough for at least 1 hour.
• Preheat oven to 350˚F (180˚C).
• Once dough is chilled, scoop out a ball about 2 inches (5 cm) wide. Place on a parchment paper-lined baking sheet, leaving about 2-inches (5 cm) in between each ball of dough.
• Bake for 8 to 10 minutes, until bottom edges of cookies are golden.
• Let cookies cool. Can be stored in an airtight container up to 5 days.
• Enjoy!

Steps:

• Cream butter and peanut butter with sugars and vanilla.
• Add egg and beat.
• Add dry ingredients and mix well.
• Form small balls of dough about the size of a small walnut.
• Note: I use my Pampered Chef cookie scoops to measure out 1 teaspoon or 2 teaspoon balls, depending on whether I want a greater yield or a fancier looking cookie.
• Using mini muffin pans(each cup about 1 1/2 inches in diameter), place 1 ball in each muffin cup.
• Bake at 350 degrees for about 10 minutes (or 335 convection for 10 minutes).
• While the cookie balls are baking, unwrap the candies completely.
• As soon as the cookies come out of the oven (they will be very soft at this point), push a candy into the center of each ball, making the cookie into acup that surrounds the candy but does not cover it.
• Note: To make the candies easier to push into the hot cookie, I usually keep the unwrapped candies on a plate in the refrigerator until I am ready to insert them.
• Let cookies cool in pan until they are set enough to lift out without breaking.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
• Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
• Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease mini muffin pans. Sift together the flour and baking soda. Set aside.
• In a medium bowl, cream together the white sugar, brown sugar, and shortening. Add the peanut butter and egg; mix until blended. Stir in the milk and vanilla alternately with the dry ingredients. Press rounded tablespoons of dough into the prepared mini muffin cups. Press dough up the sides of the cup, leaving a hole in the middle. Press a peanut butter cup into the center of each cup, being careful not to push all the way through the dough.
• Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool completely before removing from pans.

Steps:

• Preheat the oven to 350 degrees F.
• Slice the cookie dough into 1-inch-thick slices, then into quarters. Place one quarter into each cup of a mini muffin pan. Bake for 9 to 11 minutes.
• While the dough is still warm, push a peanut butter cup into each muffin cup and let cool in the pan. When the cookies are cool, use a spoon to remove them.

Steps:

• Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
• Beat the peanut butter, granulated sugar, light brown sugar and salt in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg on high until the dough comes together in a mass.
• Pour some sanding sugar in a small bowl. Form the dough into 12 balls and roll to coat in the sugar. Put a dough ball in each muffin cup. Press the dough about 1/2 inch up the sides to make a shell. Fit a peanut butter cup into each dough shell. Bake until the edges of the cookies are set and golden, 10 to 12 minutes. Remove the tin to a cooling rack, then immediately top the peanut butter cups with a sprinkling of the peanuts. Cool 15 minutes, then remove the cookies to the wire rack to cool completely.

Steps:

• Heat oven to 375°F.
• Remove wrappers from peanut butter cups.
• In large bowl, beat butter, peanut butter, brown sugar and granulated sugar until light and fluffy; blend in egg.
• Stir together flour and baking soda; add to butter mixture.
• Shape dough into 1-inch balls.
• Stir together egg white and water; beat with fork until foamy.
• Roll balls in egg white mixture, then in crushed cereal.
• Place on ungreased cookie sheet; press with thumb or finger tips in center making an indentation.
• Bake 8 to 10 minutes or until cookies are set.
• Remove from oven; immediately press peanut butter cup onto each cookie.
• Cool 1 minute; remove carefully from cookie sheet to wire rack.
• Cool completely.
• About 3-1/2 dozen cookies.

Steps:

• Preheat the oven to 350 degrees F.
• Add the peanut butter, brown sugar and egg to a large bowl and mix with an electric mixer on high speed until smooth and creamy, 2 to 3 minutes. Roll pieces of dough into tablespoon-size balls and divide between two baking sheets. Flatten each ball with the tines of a fork to form a criss-cross pattern.
• Bake until the cookies are set and just turning golden brown around the edges, about 10 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.

Steps:

• Prepare a cupcake tin with 6 liners.
• Stir peanut butter and powdered sugar together until smooth.
• Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.
• Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.
• Cover each dollop of peanut butter with more chocolate and smooth out the top.
• Refrigerate for 1 hour or until chocolate has hardened.
• Remove peanut butter cups from the liners.
• Enjoy!

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour or until easy to handle. , Roll into 1-1/4-in. balls. Press a miniature peanut butter cup into each; reshape balls. Place 2 in. apart on ungreased baking sheets. , Bake 12-15 minutes or until edges are lightly browned. Cool 2 minutes before removing from pans to wire racks. , For drizzle, in a microwave, melt the chocolate chips, peanut butter and shortening; stir until smooth. Drizzle over cooled cookies.

Steps:

• In a saucepan over medium heat, combine sugar, butter and milk. Bring to a rapid boil and boil for one full minute. Remove from heat and stir in the vanilla and peanut butter. Mix in the oats, stirring until the mixture begins to cool. Transfer to a large bowl if it does not fit into the pan well. Drop batter by teaspoonfuls onto waxed paper. Let cool until set.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Combine the peanut butter, white sugar and egg. Mix until smooth.
• Drop spoonfuls of dough onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes. Do not overbake! These cookies are best when they are still soft and just barely brown on the bottoms.

Steps:

• Cream butter, sugars, egg, peanut butter and vanilla until smooth.
• Mix the flour, baking soda and salt, then add to mixture and mix well.
• Cover dough & refrigerate at least one hour.
• Remove from refrigerator and roll into small walnut-sized balls.
• Place balls into greased miniature muffin pans.
• Bake at 350° for 8-9 minutes.
• Remove from the oven; press a peanut butter cup into center of each cookie.
• Let cool before removing from pan.
• VARIATION: Place balls of dough onto ungreased cookie sheets.
• Press 1 Hershey's kiss into the center of the unbaked cookie dough.
• Bake at 350° for 10 minutes--candy won't melt.
• Let cookies cool slightly before removing from the cookie sheets.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Sift together the flour, salt and baking soda; set aside.
• Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
• Shape into 40 balls (approx. 3/4 inch in diameter) and place each into an ungreased mini muffin pan.
• Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball.
• Cool and carefully remove from pan.

Steps:

• Preheat oven to 350ºF (180ºC).
• In a large bowl, mix together the peanut butter, sugar, and egg.
• Scoop out a spoonful of dough and roll it into a ball. Place the cookie balls onto a nonstick baking sheet.
• For extra decoration and to make them cook more evenly, flatten the cookie balls by pressing a fork down on top of them, then press it down again at a 90º angle to make a criss-cross pattern.
• Bake for 8-10 minutes or until the bottom of the cookies are golden brown.
• Remove from baking sheet and cool.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy. Roll mixture into small balls and arrange on a baking sheet; flatten each with a fork, making a criss-cross pattern.
• Bake in the preheated oven for 10 minutes. Cool cookies on the baking sheet for 2 minutes before moving to a plate.

Steps:

• Cream together oleo, peanut butter and sugars.
• Add the egg and vanilla and mix well.
• Add the flour, soda and salt; cream well.
• Shape the dough into meat-ball size balls.
• Roll in some granulated sugar.
• Place on insulated cookie sheets.
• Bake at 350° for 10 minutes.
• Remove from oven, top each cookie with peanut butter cup, pressing the peanut butter cup into the cookie.
• Cookies will crack; bake 2 minutes more.
• I put these in the fridge so chocolate can harden, then put into cookie can or zip-lock bags.