The Pioneer Woman Tasty Kitchen
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Peanut Butter Cup Cookies

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

24
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Description

Ridiculously easy and delicious. My favorite cookie when I was a teenager!

Ingredients

  • 24  Mini Peanut Butter Cups, Unwrapped
  • 1 whole (14 Oz. Size) Roll Peanut Butter Cookie Dough

Preparation

Preheat oven to 350 F. Set the unwrapped peanut butter cups aside.

Slice the roll of cookie dough into 1 ½ inch slices. Lay the slices on their side and cut them into quarters. Place each quarter into a hole in a greased 24-count mini-muffin tin.

Bake the cookie dough in a 350 F oven for just a few minutes, about 6 to 8 at the most. You’ll want to take them out just when they start to turn golden. The cookies will be pouf-ey at this point.

Almost as soon as you pull the warm cookies from the oven, begin lightly pressing one peanut butter cup into each cookie so that the cookie envelops the peanut butter cup. The warmer the cookies, the better. They’ll grab onto the pieces of candy and work their magic, making the candy nice and soft and melty. And ridiculous.

Let them cool slightly, then carefully remove them from the muffin tins with a spoon and serve them on a platter.

One Comment

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Profile photo of Dana

Dana on 12.31.2013

My step-daughter and I have been watching your show while we are home on Christmas Break. She made dessert tonight ALL BY HERSELF.

2 Reviews

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Profile photo of Sharon Rizzo

Sharon Rizzo on 10.29.2013

I couldn’t find peanut butter cookie dough in the store so I used chocolate chip instead. Really tasty and so quick. Pretty paper liners would look so cute for holidays!

Profile photo of Marietta

Marietta on 9.29.2013

These are great! I add one pecan half on top after they come out of the oven. I use miniature muffin paper cups for easy cleanup of muffin pans.

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