Peanut Butter Cup Tartlet Cookies

1 13-oz. package Reese’s Peanut Butter Cups Miniatures (you’ll need about 40), best if frozen
1/2 cup (1 stick) butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup Creamy Peanut Butter
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt

Heat oven to 375F. Remove wrappers from candies. Spray mini muffin cups with cooking spray.

In the work bowl of your stand mixer, cream together butter, brown sugar, granulated sugar, peanut butter, egg and vanilla until light and fluffy. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Shape dough into 1-inch balls; place one in each prepared muffin cup. Do not flatten.

Bake 10 to 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup onto each cookie. Let cool 5 minutes in muffin pan, then carefully remove from pan and cool completely on wire racks. Do not touch them for a few hours at this point, until the peanut butter cups firm up again.

A few notes on these:
1. while not imperative, it is helpful if you freeze the peanut butter cups before hand. They hold their shape better once you push them into the baked dough.
2. Once you take the cookies out of the oven, you have to move *very quickly* to push in the peanut butter cups. I would high advise unwrapping them all ahead of time.
3. Once you have pushed the peanut butter cups into the cookies, then waited 5 minutes before releasing them to a wire rack, no not touch the peanut butter cups for a few hours as they will need to firm up again.

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