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Peanut Butter Cup Cookies

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Peanut Butter Cup Cookies
  • Prep 20 min
  • Total 40 min
  • Servings 24
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Double delicious! Nestle a bite-size peanut butter cup in a just-baked peanut butter cookie.
Jun 24, 2010

Ingredients

  • 1 pouch Betty Crocker* Peanut Butter Cookie Mix
  • Vegetable oil, water and egg, as called for on cookie pouch
  • 1 cup (250 mL) Reese's Pieces Peanut Butter Candies
  • 24 REESE® Miniatures® Peanut Butter Cups® Candies, unwrapped

Steps

  • 1
    Heat oven to 375°F (190°C) or 350°F/180°C for dark or nonstick cookie sheet.
  • 2
    In medium bowl, stir cookie mix, oil, water and egg until soft dough forms. Stir in peanut butter pieces. Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets; flatten slightly.
  • 3
    Bake 10 to 13 minutes or until light golden brown. Immediately top each cookie with 1 peanut butter cup; press lightly into dough. Cool 2 minutes; remove from baking sheets. Let cookies stand until peanut butter cups are set before storing, about 3 hours.

Expert Tips

  • Tip 1
    Success: For even baking, make sure cookies are of the same shape and size.
  • Tip 2
    ® Registered Trademark of Hershey Canada Inc. Used with Permission.

Nutrition Information

160 Calories, 7g Total Fat, 3g Protein, 22g Total Carbs, 15g Sugars

Nutrition Facts

Serving Size: 24 cookies
Calories
160
Total Fat
7g
Saturated Fat
1 1/2 g
Trans Fat
0g
Cholesterol
0mg
Sodium
140mg
Total Carbs
22g
Dietary Fiber
0g
Sugars
15g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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