Saturday, November 1, 2008

Peanut Butter Surprise!

We had peanut butter cups leftover (aww shucks!) from the lack of trick-or-treaters this year. So I decided to make these delicious cookies. These cookies carry a serious punch and require a milk chaser :)

Makes 36
  • 1/2 cup creamy peanut butter
  • 4 tablespoons unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar, for rolling dough
  • 36 mini peanut butter cups, chilled and unwrapped


  1. Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
  2. In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
  3. Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
  4. Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.


East Coast Lisa said...

Somehow I found a link to this recipe just before Christmas and made a batch as a homemade present for my fiancee, and we both LOVED them!

Kelly Medina said...

Hi Lisa!

I'm so glad to hear you both liked them. They are a serious indulgence, but any peanut butter cup lover can't deny they are way worth it!

Thanks for visiting and commenting :)