Peanut Butter Cup Cookies.

These are so easy to make. At least, they’re easy if you own more than one mini muffin pan – which I thought I did, until I started baking. My husband ran out to get more.

Around here, the mini peanut butter cups come in a resealable bag. I don’t understand why. Who’s going to seal that back up and walk away? Not me.

I could not, for the life of me, get the chocolate to ‘drizzle’, so my husband used a knife and flung the chocolate on top. Worked perfectly.  The cookies that I ‘drizzled’ just had blobs of chocolate on top – still tasty, not so pretty.

Drizzling chocolate is not as easy as you'd think.

Drizzling chocolate is not as easy as you’d think.

Peanut Butter Cup Cookies

Makes about 36-ish.


1 1/2 cups flour
3/4 tsp baking soda
1/2 tsp salt
|1/2 cup butter, room temperature
1 cup peanut butter
1 cup sugar + extra for rolling
1 egg, beaten
2 tsp vanilla
36 peanut butter cup minis (one bag)
1 cup semi sweet chocolate chips, melted


  1. Preheat oven to 350F
  2. Mix the flour, baking soda, and salt. Set ’em aside.
  3. Cream together butter and peanut butter, then add 1 cup of sugar. Beat until it’s delightfully fluffy.
  4. Add the egg and the vanilla.  Mix a bit more.
  5. Add in flour mixture and.. yep, mix it up a bit more.
  6. Roll dough into 1 inch balls, then roll them in sugar. Put ’em in mini muffin pans and gently press a mini peanut butter cup into the centre of each ball.
  7. Bake for about 8 minutes.
  8. When fully cooled, drizzle with melted chocolate chips. (Microwave them for 30 seconds at a time, stirring to melt!)

2 thoughts on “Peanut Butter Cup Cookies.

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