PEANUT BUTTER COOKIE CUPS RECIPE | LAND O’LAKES
Kids will love these peanut butter cup cookies that are filled with peanut butter candies.
Provided by Land O'Lakes
Categories Peanut Butter Butter Peanut Peanut butter Sweet Baking Nut Dairy Cookie Dessert
Total Time 0 minutes
Prep Time 20 minutes
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray miniature muffin pan with no-stick cooking spray. Set aside.
- Combine sugar, brown sugar, butter and peanut butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Add flour, baking soda and salt; beat at low speed, scraping bowl often, until well mixed.
- Shape dough into 1-inch balls. Place each ball into prepared miniature muffin cup. Bake 11-13 minutes or until lightly browned.
- Remove from oven; press peanut butter cup in center of each cookie. Cool 30 minutes. Remove from pan. Cool completely.
Nutrition Facts : Calories 100 calories, FatContent 6 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 10 milligrams, SodiumContent 90 milligrams, CarbohydrateContent 12 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 2 grams
MINI PUMPKIN TARTS RECIPE | LAND O’LAKES
Steps:
- Heat oven to 375°F.
- Combine all topping ingredients in bowl; mix with fork until mixture resembles coarse crumbs. Set aside.
- Combine 3/4 cup butter and cream cheese in bowl; beat at medium speed until well mixed. Add 1 1/2 cups flour; continue beating until dough forms. Divide dough into 36 pieces; place 1 piece into each ungreased mini muffin pan cup. Press dough onto bottom and up sides of cups.
- Combine all filling ingredients in bowl; beat with whisk until smooth. Pour about 1 tablespoon filling into each unbaked tart shell; sprinkle each with about 1 teaspoon topping.
- Bake 25-28 minutes or until golden brown and set. Cool 5 minutes in pans; run small sharp knife around inside edge of cups to loosen tarts. Remove to cooling rack.
- Serve at room temperature with dollop of whipped cream, if desired. Store refrigerated.
Nutrition Facts : Calories 130 calories, FatContent 8 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 25 milligrams, SodiumContent 70 milligrams, CarbohydrateContent 13 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 2 grams
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- Preheat the oven to 350°. Spray 36 mini muffin pan cups with nonstick cooking spray; set aside. Combine the brown sugar, butter, egg yolk and vanilla in a bowl. Beat with a mixer on medium speed, scraping the bowl often, until creamy. Add the flour, baking powder and salt; beat on low speed until well mixed. Shape the dough into 3/4-inch balls; place each into a prepared mini muffin pan cup, pressing the dough onto bottom and up one-third of the sides of each cup, creating a shallow cup. Combine all of the filling ingredients in a bowl; spoon 1 teaspoon filling into each cookie. Bake 13 to 15 minutes or until edges are golden brown. Let cool 10 minutes in the pan on a cooling rack. Remove the cookies from the pans by running a small knife around the edge of each cookie. Place onto the cooling rack; cool completely.
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