Description
Bite-sized handheld desserts with a peanut butter dough shell and a melted peanut butter cup center. Use refrigerated dough and a muffin tin for perfect bakery-style results with minimal effort.
Ingredients
Peanut Butter Cookie Dough (16.5 oz roll, refrigerated)
Mini Peanut Butter Cups (24 pieces, unwrapped)
Chocolate Drizzle (2 tbsp, optional; melted semi-sweet or milk chocolate)
Instructions
Preheat oven to 350°F (175°C) with rack in center position
Grease a 24-cup mini muffin tin
Fill each muffin cup 3/4 full with dough using a Tablespoon
Bake 8-12 minutes until edges firm but center stays soft
Press 1 unwrapped peanut butter cup into each warm cup using thumb
Allow to cool 5 minutes before unmolding
Drizzle with melted chocolate if desired
Notes
Chocolate drizzle can be skipped for classic version
Press peanut butter cup immediately after baking to secure
Use dark chocolate peanut butter cups for less sweetness
- Prep Time: 5
- Cook Time: 12
- Category: Reese’s Cups & Copycat Peanut Butter Chocolates
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 185
- Sugar: 14g
- Sodium: 115mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg