Peanut Butter Cup Cookies
A peanut butter cookie shell with a full peanut butter cup inside...topped with delicious peanut butter icing! If you are a peanut butter lover, you will love these decadent cookie cups!!
Directions
1. Preheat the oven to 350 degrees and spray a 12-cup muffin tin with baking spray. Pour some sugar in a bowl and set aside for rolling.
2. In a large bowl, add the peanut butter. Slowly add the sugar and blend together. Add the brown sugar and beat until combined.
3. Add the egg, vanilla and salt. Mix until all is incorporated.
4. Lastly add the flour and mix until just combined. Mixture will be moist and crumbly.
5. Form dough equally into 12 balls and roll in sugar. Put a ball into each muffin cup. With your fingers, press dough down until the sides come up on the side making a shell.
6. Put a peanut butter cup in to each shell.
7. Bake the cookies for 10-12 minutes until the edges are golden brown.
8. Let cookies cool in pan for 10 minutes before removing. Let finish cooling on a wire rack.
9. Make icing. With a handheld or stand mixer, beat butter and peanut butter together until creamy.
10. Add half of the powdered sugar and mix on low scraping down the sides when necessary.
11. Add the vanilla and half of the heavy cream. Mix until combined.
12. Add the rest of the powdered sugar and blend together.
Slowly add the remaining cream until desired consistency is reached.
13. Using an icing bag and a large tip, make a dollop of the icing in the middle of the chocolate.
14. Sprinkle with chocolate shavings if desired.
Peanut Butter Cup Cookies
ingredients:
- 1 cup creamy peanut butter
- 2/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla
- 1/4 cup flour
- 1/4 teaspoon salt
- Sugar for rolling
- 12 large peanut butter cups
- 2 tablespoons butter, softened
- 1/2 cup creamy peanut butter
- 3/4 cup powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
instructions:
How to cook Peanut Butter Cup Cookies
- Preheat the oven to 350 degrees and spray a 12-cup muffin tin with baking spray. Pour some sugar in a bowl and set aside for rolling.
- In a large bowl, add the peanut butter. Slowly add the sugar and blend together. Add the brown sugar and beat until combined.
- Add the egg, vanilla and salt. Mix until all is incorporated.
- Lastly add the flour and mix until just combined. Mixture will be moist and crumbly.
- Form dough equally into 12 balls and roll in sugar.
- Put a ball into each muffin cup. With your fingers, press dough down until the sides come up on the side making a shell.
- Put a peanut butter cup into each shell.
- Bake the cookies for 10-12 minutes until the edges are golden brown.
- Let cookies cool in pan for 10 minutes before removing. Let finish cooling on a wire rack.
- With a handheld or stand mixer, beat butter and peanut butter together until creamy.
- Add half of the powdered sugar and mix on low scraping down the sides when necessary.
- Add the vanilla and half of the heavy cream. Mix until combined.
- Add the rest of the powdered sugar and blend together.
- Slowly add the remaining cream until desired consistency is reached.
- Using an icing bag and a large tip, make a dollop of the icing in the middle of the chocolate.
- Sprinkle with chocolate shavings if desired.
NOTES:
Calories
506.35Fat (grams)
34.62Sat. Fat (grams)
7.75Carbs (grams)
40.82Fiber (grams)
3.73Net carbs
37.09Sugar (grams)
27.39Protein (grams)
14.94Sodium (milligrams)
417.17Cholesterol (grams)
21.99