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Nutrition Facts
Serving Size 1 cookies 28g Recipe makes 18 cookies) The following items or measurements are not included below: 18 count miniature peanut butter cups
Calories 129
Calories from Fat 63		(49%)
Amount Per Serving		%DV
	Total Fat 7.1g	10%
	Saturated Fat 1.6g	8%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 112mg		4%
Potassium 87mg		2%
Total Carbohydrate 14.8g		4%
	Dietary Fiber 0.3g	1%
	Sugars 0.0g
Protein 2.3g		4%
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Recipe #31311 | 18 min | 10 min prep | add private note

⁽⁵²⁾ RATE IT NOW Print Recipe

By: Karen=^..^=
Jun 17, 2002

Refrigerated cookie dough and mini peanut butter cups make preparing these a breeze...BUT they taste like a lot of effort goes into them. This recipe was given to me, so I do not know who Stormy is, but I figured I should give him/her credit! According to "Stormy", you can also do these with Rolos (haven't tried that yet!)

18 -24 cookies (change servings and units)

Ingredients

1 (18-24 count) package miniature peanut butter cups, unwrapped
1 (18 ounce) package refrigerated peanut butter cookie dough or refrigerated sugar cookie dough

Directions

1
Place unwrapped peanut butter cups in freezer before starting.
2
Preheat oven to 350 degrees.
3
Using miniature muffin tins, place a 1 inch ball of dough in each cup.
4
Bake for about 5 minutes LESS than package directions instruct (This usually turns out to be about 7-8 minutes).
5
Remove from oven and leave in pans.
6
Remove candy from freezer and carefully press one into each cookie.
7
Remove from tins after they are almost cool.
8
Cool completely on racks.

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Featured Reviews for This Recipe

From: Preachers Wife

On Sep 29, 2009

My husband & son LOVED these! I used Big Grandma's Peanut Butter Cookie dough #66703 instead of the packaged stuff...turned out great!

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From: flirtyfunchick

On Apr 23, 2009

What a great and simple recipe! I was searching for recipes to make for a friend's bake sale. Since my mini-muffin pans are all botched, I purchased some disposable aluminum ones and used mini-cupcake liners. I followed other people's suggestions and used Pillsbury's break apart sugar cookie dough. Had to bake the dough for 11-12 minutes, popped in the peanut butter cups, then baked for another minute or so. Thanks so much for sharing this recipe! This is sure to stay in my normal baking rotation!

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From: Juenessa

On Nov 4, 2006

This is definitely a 5 star recipe because of ease of preparation and taste. I used the pre-scored, square chocolate chunk cookie dough. These were the perfect size to go in the mini-muffin pan. You don't have to shape it into a ball or anything--just break off a piece and stick it in the pan. Before placing cookies in pan, I also lightly sprayed my muffin pan with Pam to make it easier to get the cookies out. After baking and placing candy in the center of each cookie, I cooled them in the refrigerator for about 20 minutes. I used a mixture of Reese's mini peanut butter cups, Rolos, and Hershey kisses to put in the center of the baked cookies. All of them were yummy! My kids and husband loved them and so I will be making them again. They are very pretty too. Thanks, Karen!

21 people found this review helpful

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From: littleturtle

On Dec 18, 2005

These look and taste so fancy for being so ridiculously easy. I used chocolate chip cookie dough (I wanted to try peanut butter too, but the store didn't have any). They did come out nearly raw on the first try but I just stuck them back in for a couple more minutes. I actually ended up cooking them for the full time recommended on the package (peanut butter cups and all) and just handled gently and didn't set anything on top of them until the chocolate solidified again. These were pretty much inhaled at my Christmas party at work. I even had a friend there who was trying to convince everyone else that they were terrible so he could have them all to himself until I promised to bring some more from home just for him.

11 people found this review helpful

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