Chocolate Swirl Peanut Butter Cookie Cups

February 26, 2007 snickerdoodle7

Cookie Cups:

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
    1. Preheat oven to 375 degrees F (190 degrees C).
    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 1 tablespoon sized balls and press into the wells of a greased  muffin tin, pushing the dough up the sides slightly. Bake 10-12 minutes. Cool slightly and invert onto cooling rack to cool completely.

    For the buttercream filling: Beat 1/2 cup softened butter until fluffy. Beat in 1 cup powdered sugar, 1/4 cup cocoa powder, and 1 tsp vanilla extract, and 2 Tbsp. milk; mix well. Beat in an additional 1 1/4 cup powdered sugar. You can add more milk, a little at a time, to reach desired consistency.

    Fill a pastry bag with frosting and pipe frosting into the center of the cookies in  a circular motion.

    I only had enough frosting to make 12 cookie cups so I made these with the rest of the dough:

    This recipe would make about 30 cookie cups. And they probably wouldn’t last long if you have anyone in the house that loves chocolate and peanut butter. These reminded me of Reese’s Peanut Butter Cup at their best. Deff. a new household favorite.


    Entry Filed under: cookies

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    February 2007
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