Peanut Butter Cookie Recipe In Cups

Nothing could be easier or more fool proof than a cookie baked in a mini muffin tin.

Peanut butter cookie recipe in cups. With 2 cups of peanut butter in the cookie dough today s extra soft cookies steal the spotlight. Gradually add to creamed mixture and mix well. How do you make peanut butter cup cookies.

Stir into butter mixture. Gently fold in the peanut butter cups. Once dough is chilled scoop out a ball about 2 inches 5 cm wide.

This will keep the peanut butter cups from melting and it will make the easier to remove from the pan. We re using the same cookie dough as my bakery style peanut butter chunk cookies a cookie recipe i ve grown to love so much that they re now the only peanut butter cookies i bake. Bake at 375 degrees for about 8 minutes.

I use my pampered chef cookie scoops to measure out 1 teaspoon or 2 teaspoon balls depending on whether i want a greater yield or a fancier looking cookie. Bake 11 13 minutes or until set. Press dough evenly onto bottom and up sides of each cup.

Drop by rounded tablespoonfuls 2 in. By using a mini muffin tin you will avoid the issue of the cookie being just the right consistency to avoid spreading while baking. Place the pan in the refrigerator for 15 20 minutes so the cookies can cool.

Form small balls of dough about the size of a small walnut. Preheat oven to 350. Combine the flour baking soda and salt.