- make this recipe
- user reviews (12)
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3/4
cup butter, softened
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1/2
cup creamy peanut butter
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1
cup sugar
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1/2
teaspoon baking powder
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1/8
teaspoon salt
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1
egg
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1
teaspoon vanilla
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2
cups all-purpose flour
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21
miniature chocolate-covered peanut butter cups, halved
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Unsweetened cocoa powder (optional)
1. Preheat oven to 375 degrees F. In a large bowl, combine butter and peanut butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill about 30 minutes or until dough is easy to handle.
2. Shape dough into 1-1/2-inch balls. Press a peanut butter cup half into each ball and shape dough around peanut butter cup to enclose. Place cookies 2 inches apart on an ungreased cookie sheet.
3. Bake in the preheated oven for 8 to 10 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to a wire rack; let cool. If desired, sprinkle cookies with cocoa powder. Makes about 42 cookies.
- Storage Place cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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This cookie is absolutely the BEST. My family went nuts over them and I'm bringing them to a cookie exchange this week. They're time consuming to make, having to put the candy in the center of the dough but well worth it.
12/5/2011 06:03:33 PM Report AbuseI dont think these were anything special. They also got very hard a day or two after baking.
11/30/2011 10:12:28 AM Report AbuseI make these over and over using a different "filling". Tiny Snickers bars, Butterfinger, Milky Way - any very small candy bar I have on hand. I sprinkle with Wilton's White Sparkling Sugar.
11/19/2011 04:03:10 PM Report AbuseTook these to a cookie exchange and everyone loved them. My husband and son ate almost a dozen before I could get the rest wrapped up. Really easy recipe. Will definitely make this one again!
12/26/2010 10:21:54 PM Report AbuseI just made these (it's Christmas Eve) and they are absolutely amazing! This has to be my new favorite cookie recipe. Two suggestions though: 1. Use sweetened cocoa powder instead of unsweetened, the unsweetened is a little bitter... of course I put on more than a "light sprinkle". 2. Dust the cookies right out of the oven, before taking them off the sheet if you can. The cocoa will melt into a rich chocolate glaze instead of just a powder on top
12/24/2010 08:10:43 PM Report Abuse