I created these after I made my peanut butter bars. I wanted to switch it up a little. I took them to a girls camp and all the leaders kept sneaking in the food tent to eat them. They were a favorite that year. This cookie recipe is probably one of the best that I have tried because the cookie part is so soft! It stays soft for a couple days after you make them!

I have had an obsession lately with mini things. They are easier to serve and it never kills anyone to eat just one and won’t put you into a sugar coma. I have been seeing a similar nutella recipe floating around on pinterest lately. It got me thinking about this recipe that I make. Which then got me thinking about all of the endless possibilities of these. Getting the ingredients at the store I stared at the candy thinking you can put your favorite treat in these! Nutella, PB cups, rolos, twix, snickers, kisses…. anything you are craving that day. And it slightly melts the chocolate so when you make that first gooey bite into this perfect cookie, you think you have died and gone to heaven!

Rating: 5 stars  Difficulty of Recipe: 2 stars

 

 

 

1. Preheat Oven to 375. Unwrap the chocolates and have them ready.

 

2. Sift together the flour, salt, and baking soda, set aside.

3. Cream together the butter, sugar, peanut butter, and brown sugar until fluffy. Beat in the egg, vanilla, and milk. Add the flour mixture. Mix well.

4. Shape into balls and place in ungreased mini muffin pan.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

5. Bake 6-8 minutes (I bake for 6). Remove from oven and immediately press a mini PB cup into each ball. Cool and carefully remove from pan.

(For the Nutella, I made a small hole and then filled it up.)

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{Insert treat here} Mini Cookie Cups

By: Alyssa Rivers

This cookie recipe is probably one of the best I have tried, the cookie part is so soft, and stays soft for a couple of days after you make them!

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 24 Cookie cups

Equipment

• 1 mini muffin pan

Ingredients 

1x2x3x

• ▢ 1 3/4 cups all-purpose flour
• ▢ 1/2 teaspoon salt
• ▢ 1 teaspoon baking soda
• ▢ 1/2 cup unsalted butter, softened
• ▢ 1/2 cup white sugar
• ▢ 1/2 cup peanut butter
• ▢ 1/2 cup brown sugar packed
• ▢ 1 egg beaten
• ▢ 1 teaspoon vanilla
• ▢ 2 tablespoons milk
• ▢ 1 bag mini Reese’s Peanut Butter Cups

Instructions 

• Preheat oven to 375 degrees Fahrenheit. Unwrap the chocolates and set them aside
• Sift together the flour, salt, and baking soda, into a bowl and set aside.
• With a hand mixer mix the butter, sugar, peanut butter, and brown sugar until fluffy. Beat in the egg, vanilla, and milk.
• Combine the flour mixture with the butter and sugar mixture until they are well incorperated.
• Shape the dough into balls and place them in an ungreased mini muffin pan.
• Bake for 6-8 minutes. Remove the cookie cups from the oven and immediately press a mini peanut butter cup into each ball.
• Allow the cookie cups to cool and carefully remove them from the pan. Enjoy!

Nutrition

Calories: 138kcalCarbohydrates: 17gProtein: 3gFat: 7gSaturated Fat: 3gCholesterol: 17mgSodium: 113mgPotassium: 55mgFiber: 1gSugar: 9gVitamin A: 128IUCalcium: 11mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert, Snack

Cuisine: American

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

7) Allow the cookie cups to cool and carefully remove them from pan. Enjoy!