These Chocolate Peanut Butter Cup Cookies feature a soft, buttery peanut butter cookie tartlet shell with a gooey mini chocolate peanut butter cup in the middle.
⅓cupno-stir creamy peanut butter*I use Jif Naturals
¼cupbuttersoftened
1large egg
2tbspwhole milkor heavy cream
1tspvanilla extract
36mini peanut butter cupsunwrapped
Instructions
Preheat oven to 350 degrees F and grease 36 mini muffin cups with cooking spray
Whisk baking soda, baking powder and flour together in a medium bowl.
Using a stand mixer, mix butter, peanut butter and sugar for about 2 minutes.
Beat in egg, milk, and vanilla. Slowly add the flour mixture until well blended. Chill the dough for 1 hour.
Roll into 3/4 inch balls and place a ball into each muffin cup. Using a tart tamper (dust with a little flour if needed, shaking off any excess), press into the center of each ball to form a tart.
Bake 8-12 minutes (shorter time for dark metal pans). Check them early so they don't overbake. The edges should be lightly golden and the centers soft- they will continue to set as they cool.
Remove from oven and immediately press a peanut butter cup into the center of each cookie.
Cool completely on wire rack before removing.
Notes
For this super-easy variation, you'll use 1 bag of Betty Crocker peanut butter cookie dough mix made according to package directions. Follow directions above for rolling balls and making the cookie tarts. *The cookie mix usually makes about 48 cookies instead of 36, so make sure that you have plenty of chocolate peanut butter cups. :)*See the tips section of the post for more helpful ideas.