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    Chocolate Peanut Butter Cup Cookies

    Source of Recipe

    Pioneer Woman

    Recipe Introduction

    These cookies fool you into thinking you’re about to eat something that wasn’t made with refrigerator cookie dough and miniature chocolate candies.

    List of Ingredients

    24 mini peanut butter cups, unwrapped
    1 (14 oz.) roll Peanut Butter cookie dough


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

    Slice the roll of cookie dough into 1-˝ 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 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.

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

    Note: There are different variations that can be made….oatmeal chocolate chip cookie dough with caramel Hershey’s kisses; brownie dough with mini peanut butter cups or even mint Hershey’s kisses. Use your imagination!




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