The little candy bar center in these Peanut Butter Cup Cookies makes these a family favorite treat. Change out the sprinkles and they are perfect for every holiday.
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We are in count down mode here. Only three more sleeps until Christmas morning! Are you excited for the holidays? Are you ready? All the gifts have been bought and wrapped, decorations are up, and the tree is shining bright here. The only thing left to do now is some fun holiday baking with the kids.
As a baking blogger, I usually have all my treats and recipes done early, so I can share them here with you. And in true form, I baked way more than I could possibly share with you this month. I guess that means I’m ahead for next year. Go me!
As I was going through the recipes I had to share with you, I came across these cookie pictures. Right then and there I realized that I have never share this recipe on the blog. Well, I guess that’s not totally true because there is a Halloween version around here.
This fun little cookie cup is one that we make every single Christmas. It’s just a basic peanut butter blossom cookie turned into a cute cookie cup. I love that these ones have a peanut butter cup candy in the center. These cookies are probably one of my top 5 cookies. That’s how good they are.
These peanut butter cup cookies are so fun and easy to customize for any holiday or party.
You can use any color of sprinkle to jazz them up. When I made these a while ago, I just went with dark chocolate jimmies, but you could totally do a red, green, and white sprinkles to make them perfect for your weekend parties.
You can also use the white chocolate peanut butter cups and add some little snowman faces to the tops. That’s the plan for the ones I want to bake again this weekend.
I also want to dip these peanut butter balls in some white chocolate and stack them into little snowmen. Using up the extra bags of holiday candies in a pan of M&M blonde brownies is also on my list of things to bake.
Oh, and my husband requested some cherry cheesecake brownies, so I probably should start baking now because it looks like I’m going to be in the kitchen for a while!
More fun cookies that I want to bake this weekend:
- My family loves the store bought cookies, so I have to try these Copycat Lofthouse Sugar Cookies from Oh, Sweet Basil
- I need to pull out my cookie press and make these Cream Cheese Spritz Cookies from Rachel Cooks.
- The gooey centers in these Salted Caramel Thumbprint Cookies from Your Homebased Mom are calling my name!
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- 1/4 cup peanut butter
- 1/4 cup vegetable shortening
- 1/4 cup sugar + 2 Tablespoons
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 Tablespoon milk
- 1 cup flour + 2 Tablespoons
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 24 small peanut butter cups
- Preheat the oven to 350 degrees. Spray a mini muffin tin with nonstick spray.
- Beat the peanut butter, shortening, 1/4 cup sugar, and brown sugar until creamy. Add the egg, vanilla, and milk and beat again.
- Stir together the flour, baking powder, and salt. Slowly mix into the peanut butter mixture.
- Roll the dough into 24 even balls. Roll in the remaining 2 Tablespoons sugar.
- Place in prepared muffin tin. Bake for 8-9 minutes. Remove from the oven and let cool in the pan for 2 minutes.
- Press a small peanut butter cup into the top of each cookie. Gently use a knife to remove the cookie from the pan and place on a wire rack..
- Sprinkle the tops of the peanut butter cups with the sprinkles. Let set completely before moving. Store in a tightly sealed container.
KitchenAid Stand Mixer with Pouring Shield, 5-Quart, Empire Red
Wilton Perfect Results Non-Stick Mini Muffin and Cupcake Pan
Pyrex Glass Mixing Bowl Set (3-Piece)
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Amount Per Serving: Calories: 161 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 10mg Sodium: 110mg Carbohydrates: 18g Fiber: 1g Sugar: 12g Protein: 3g