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Little peanut butter cookie cups hold a hidden center of chocolate and caramel. The secret is to stuff chocolate-covered caramel candies into the center of a ball of peanut butter cookie dough, then bake in a mini-muffin tin rather than a cookie sheet. Drizzle peanut butter-flavored chocolate on top for an irresistible treat. Let the kids help with these.
Prep Time: 30 minutes
Cook Time: 14 minutes
Ingredients:
- 1/2 cup (1 stick) margarine (not the type in a tub)
- 1/2 cup smooth peanut butter
- 1/2 cup granulated white sugar, packed
- 1/2 light brown sugar
- 1 egg, at room temperature
- 1-1/2 cups flour
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 (13 ounces) package Rollo® candies, unwrapped (see Note)
- 1/4 cup confectioners' sugar
- Optional Glaze:
- 1/2 cup semi-sweet chocolate chips
- 1/2 tsp smooth peanut butter
Preparation:
Preheat oven to 375 F.
In a large bowl, cream together margarine, peanut butter, egg, white sugar, and brown sugar.
In a smaller bowl, whisk together flour, baking powder, baking soda, and salt.
Add flour mixture, half at a time, to margarine mixture, beating well to combine.
Place a heaping teaspoon of cookie dough into the palm of your hand. Press one candy into the center and press dough around it to form a ball. Roll in confectioners' sugar and place in ungreased mini-muffin tin.
Bake 12-14 minutes, until lightly browned on top. Let cool in the baking tins at least 15 minutes, then remove to racks to cool completely.
Optional Glaze:
Melt chocolate chips and peanut butter together until smooth. Pour into a plastic zip-top bag, squeeze out the air, and seal. Cut a small corner from the bottom of the bag and drizzle chocolate over the tops of the cooled cookie cups.
Note: Rollo® candies are bite-size chocolate-covered caramel candies. You could also use Milk Duds® candies, Reese's Bites® or any other candies that will mix well with peanut butter. This recipe uses about 3/4 of the package of Rollo® candies.
Yield: about 40 cookie cups
In a large bowl, cream together margarine, peanut butter, egg, white sugar, and brown sugar.
In a smaller bowl, whisk together flour, baking powder, baking soda, and salt.
Add flour mixture, half at a time, to margarine mixture, beating well to combine.
Place a heaping teaspoon of cookie dough into the palm of your hand. Press one candy into the center and press dough around it to form a ball. Roll in confectioners' sugar and place in ungreased mini-muffin tin.
Bake 12-14 minutes, until lightly browned on top. Let cool in the baking tins at least 15 minutes, then remove to racks to cool completely.
Optional Glaze:
Melt chocolate chips and peanut butter together until smooth. Pour into a plastic zip-top bag, squeeze out the air, and seal. Cut a small corner from the bottom of the bag and drizzle chocolate over the tops of the cooled cookie cups.
Note: Rollo® candies are bite-size chocolate-covered caramel candies. You could also use Milk Duds® candies, Reese's Bites® or any other candies that will mix well with peanut butter. This recipe uses about 3/4 of the package of Rollo® candies.
Yield: about 40 cookie cups
