Prep Time: 30 minutes
Cook Time: 14 minutes
Total Time: 44 minutes
Yield: 40 servings
- 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, wrappers removed (see Note)
- 1/4 cup confectioners' sugar
- Optional Glaze:
- 1/2 cup semi-sweet chocolate chips
- 1/2 tsp smooth peanut butter
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.
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