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This recipe is indeed actually 2 ingredients: dough and peanut butter cups. The end. They are soeasy to make! Be prepared for some ooey-gooey-peanut buttery-chocolatey-madness!
Makes approximately 24 cookies.
Optional ingredients for decoration: sprinkles, sanding sugar, edible holiday decorations, etc.
1. Preheat your oven to 350 F and line 2 mini muffin tins with mini cupcake liners of your choice. You’ll want 24 liners used total.
2. Using a 1 1/2″ ice cream scoop, scoop out 24 balls of sugar cookie dough and place into each cupcake liner. Once all balls are scooped out, gently press down flat into your liners with your fingers. (I decided to add purple sanding sugar to our dough at this time.) Place muffin tins into fridge to chill 10 minutes.
3. Once chilled a bit, place mini muffin tins into the preheated oven and bake 12-15 minutes. You want your cookies to be golden brown around edges, puffed up, and slightly soft in the center.
4. While cookies are baking, unwrap 24 small peanut butter cups and set aside. Once cookies are baked, remove from oven and immediately press one peanut butter cup into the center of each cookie.
Optional: Once peanut butter cups have been pressed into each cookie, you’ll start to see the chocolate turning soft and melty (yeah, melty). Now’s the time to add Christmas or rainbow sprinkles if you so desire. They’ll just stick to your melty chocolate center!
5. Allow cookies to cool in pan 10 minutes before you try and remove them, or else prepare for a possible gooey smooshed cookie!
6. The peanut butter cup will melt completely and become one with the cookie. If you like ooey-gooey cookies, feel free to eat after that 10-minute cooling time. Or else, once removed from pan, allow to cool completely before eating.
Recipe slightly adapted from In Katrina’s Kitchen.
Made with quinoa, whole grains and oats, these healthy cookies are perfect to grab on-the-go! Almonds, cranberries, chocolate chips and coconut add a subtle sweetness. After one bite, your taste buds will be partying.
One of my favorite candy bars is the Heath chocolate covered toffee bar. Heath makes a toffee chip for baking. They are very small and mix well for a well distributed flavor. I took one of my old oatmeal cookie bar recipes and tweaked it to include these chips and also some chocolate chips. They are tasty and crispy and even more so after fully cooling overnight. That is, if they last overnight!
Buttery cookies loaded with chunks of white chocolate and a truckload of roasted macadamia nuts.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!