Cookie Peanut Butter Cups – a delicious recipe with Powdered Sugar, Butter, Vanilla, Flour, u00bc, Cocoa. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut 1 1/4 cups of sugar into the cold butter using a pastry blender. Add vanilla extract. In a separate bowl, sift flour, salt and cocoa powder. Then add to the butter mixture and blend. Spoon dough mixture into the mini muffin pans (24 muffin pan) and shape dough into a shell. I have a special tool that forms the shell, but fingers work just fine!
2
Bake at 325u00b0F for 15 minutes. Pull out of the oven and cool in the pan on a rack.
3
While the cookie shells are still cooling, combine the peanut butter and the remaining 1/2 cup of powdered sugar. Spoon small amounts into the warm cups. If they don't melt into the cup easily, coat your finger with flour and push them down.
4
Once the cookies have cooled, heat the milk in a microwave save bowl for 1 minute. Add chocolate chips and stir until they have melted completely. Spoon the chocolate over the cookie cups and cool in the refrigerator.
5
Enjoy!
1218
kcal
Calories
91
g
Fat
89
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-3/4 cup Powdered Sugar, Divided, 2 sticks Butter, Cold, 1 teaspoon Vanilla, 1-3/4 cup Flour, and more.
Yes, Cookie Peanut Butter Cups falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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