BUTTER CUP COOKIES RECIPES

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CHOCOLATE PEANUT BUTTER CUP COOKIES RECIPE | REE DRUMMO…



Chocolate Peanut Butter Cup Cookies Recipe | Ree Drummo… image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 25 minutes

Cook Time 10 minutes

Yield 24 cookies

Number Of Ingredients 2

One 16.5-ounce package refrigerated peanut butter cookie dough
1 bag of 24 miniature chocolate-peanut butter cups 

Steps:

  • Preheat the oven to 350 degrees F.
  • Slice the cookie dough into 1-inch-thick slices, then into quarters. Place one quarter into each cup of a mini muffin pan. Bake for 9 to 11 minutes.
  • While the dough is still warm, push a peanut butter cup into each muffin cup and let cool in the pan. When the cookies are cool, use a spoon to remove them.

CHOCOLATE PEANUT BUTTER CUP COOKIES RECIPE | REE DRUMMO…



Chocolate Peanut Butter Cup Cookies Recipe | Ree Drummo… image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 25 minutes

Cook Time 10 minutes

Yield 24 cookies

Number Of Ingredients 2

One 16.5-ounce package refrigerated peanut butter cookie dough
1 bag of 24 miniature chocolate-peanut butter cups 

Steps:

  • Preheat the oven to 350 degrees F.
  • Slice the cookie dough into 1-inch-thick slices, then into quarters. Place one quarter into each cup of a mini muffin pan. Bake for 9 to 11 minutes.
  • While the dough is still warm, push a peanut butter cup into each muffin cup and let cool in the pan. When the cookies are cool, use a spoon to remove them.

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This great butter cookie recipe is a favorite of my nephews, who love the creamy frosting. —Ruth Griggs, South Hill, Virginia
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Category Desserts
Calories 157 calories per serving
  • Preheat oven to 375°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Using a cookie press fitted with a heart disk, press dough 1 in. apart onto ungreased baking sheets. Bake until set but not brown, 6-8 minutes. Cool on wire racks., For frosting, beat butter, confectioners' sugar, vanilla and enough milk to reach a spreading consistency. If desired, tint with food coloring. Decorate cookies as desired.
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  • In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining ½ cup sugar with the brown sugar, butter, and peanut butter and beat on medium speed, scraping the bowl occasionally, until light and fluffy, 2 to 3 minutes. Add the egg and vanilla or almond extract and beat on medium until fully incorporated, about 1 minute. With the mixer on low, add the flour mixture and stir until just combined. Roll the dough into walnut-size balls, roll in sugar, and arrange on baking sheets, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until just starting to brown, 8 to 10 minutes. Remove the cookies from the oven and press a chocolate kiss into the center of each. Cool the cookies on baking sheets for 10 minutes before transferring baked cookies to a wire rack to cool completely. Repeat with remaining dough balls on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.
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