Peanut Butter Cup Cookies

Course : Cookies
Serves: 1
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2 ounces unsweetened baking chocolate
1 cup granulated sugar
1/2 cup butter or shortening
2 large eggs
1 teaspoon salt
1 teaspoon vanilla
1 1/2 cups all-purpose flour -- plus
2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1 cup peanut butter baking chips
1 cup semisweet chocolate chips -- divided
3/4 cup finely chopped cocktail peanuts
36 pieces miniature reeses peanut butter cups -- frozen and unwrapped

Preparation / Directions:

Preheat oven to 350F. Combine 1/2 cup chocolate chips and unsweetened chocolate in bowl and microwave at 50% for about 2 minutes, stopping to stir after 1 minute. Repeat at 30 second increments until melted, stirring thoroughly. Or melt chocolate over stove using the double boiler method. Cool slightly. Combine sugar and butter or shortening in large bowl. Beat at medium speed with electric mixer until blended and crumbly. Beat in eggs, one at a time, then salt and vanilla. Reduce speed to low. Add chocolate slowly. Mix until well blended. Stir in flour and soda with spoon until well blended. Stir in chocolate and peanut butter chips. Shape dough into 1 1/4-inch balls. Roll in chopped peanuts. Place 2 inches apart on ungreased baking sheets. Bake at 350F for 8-10 minutes or until set. Place a frozen peanut butter cup into the center of each cookie immediately upon removing them from the oven. Press cookie up against peanut butter cup if desired for appearance, but do not touch the peanut butter cup again since it is now melted and must remain intact. Cool completely. Makes 3 dozen cookies. *6 Tbs cocoa powder with 2 Tbs melted Crisco may be substituted. Notes: And this isn't an old recipe, but I had to share anyways just because THESE ARE WONDERFU


Nutritional Information:

2462 Calories (kcal); 61g Total Fat; (21% calories from fat); 39g Protein; 464g Carbohydrate; 374mg Cholesterol; 2896mg Sodium

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