Move over peanut butter blossoms!
Simply Recipes / Mark Beahm
Peanut butter blossomsget an upgrade in these adorable peanut butter cup cookies.
The extra nut butter ensures a wonderful texture and cant-miss peanut flavor.
Simply Recipes / Mark Beahm
Theres truly no bad time to make these nutty little cookies.
Chunky or crunchy peanut butter also works in this recipe.
Natural peanut butter will work in a pinch with a few caveats.
Simply Recipes / Mark Beahm
When testing with natural peanut butter, I noticed the dough and cookies were a tad drier.
I suggest baking the cookies closer to 8 minutes than 12.
When ready to bake, prepare the mini muffin pan and oven as described in the recipe.
Simply Recipes / Mark Beahm
Bake the cookies from frozenthey may need an additional few minutes of baking time.
Peanut Butter Lovers Rejoice!
Peanut Butter Cup Cookies
This recipe yields 24 to 30 cookies.
Simply Recipes / Mark Beahm
Lightly spray the cavities of a nonstick mini muffin pan with nonstick cooking spray.
Beat together on medium speed until fully combined and creamy, 30 seconds to 1 minute.
Stop and scrape the bowl with a rubber spatula as needed.
Simply Recipes / Mark Beahm
The mixture will be loose and on the thinner side.
Use your hands to roll each portion into a ball.
Place a ball of cookie dough into each cavity of the prepared mini muffin tin.
Simply Recipes / Mark Beahm
Do not press the dough down.
While the cookies bake, unwrap the mini peanut butter cups.
Wipe out any crumbs and re-spray the pan to prevent burned bits or sticking.
Simply Recipes / Mark Beahm
Remove the pan from the oven and set on a wire rack.
Serve completely cooled or still warm while the peanut butter cup is melty.
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
