Peanut Butter Temptations

Makes about 60

1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 bag (10 oz.) miniature Reese Cups

Cream butter, peanut butter and both kinds of sugar. Beat in egg and vanilla. Sift together flour, baking soda and salt. Blend into creamed mixture to make a dough. Preheat oven to 375. Shape dough into 1/2 inch balls and place in ungreased 1 1/2 inch muffin tins. Bake 8-10 minutes or until lightly browned. Immediately after removing cookies from oven, press a miniature peanut butter cup into the center of each cookie until only the top shows. Let cool 10 minutes before removing from tins.

Reviews of Peanut Butter Temptations:

1-5 of 32 reviews Next >>

A cookie baker in Grandma in PA Dec 3, 2008
Would make this again.
I make these cookies all year long. I use miniature muffin pan liners - makes them more decotative. My grandson, who doesn't eat sweets very often, can't pass these cookies by. I make 2 batches and try to freeze one for later. five stars

A cookie baker in ohio Mar 10, 2008
Would make this again.
yum five stars

A cookie baker Jan 10, 2008
Would make this again.
These are the best cookies I ever had we make them every year in December. five stars

Marisa Dec 25, 2007
Would make this again.
I have been making these for years. For those who have had issues, here are a few things I do that might help. 1) I always grease the mini-muffin pan. 2) When you take the cookies out to put the pb cups in, push them only in to cover them, but don't push them in too far so that the ends of the cookie get pushed up - that makes them fragile. 3) Use a spoon to get them out once they set for about 10 minutes. A toothpick around the edges can help if they are stuck. I always make 50 - 60 - the 1/2 inch balls are small, but they puff up so the pb cup fits when you take them out of the oven. five stars

A cookie baker in NY Dec 14, 2007
Would make this again.
Over all the cookie taste great. The recipe was easy to make, but the dough was a little too soft to roll into balls. I stuck the dough in the fridge and the balls formed nicely. 1/2 in balls were to small to press the pb cup down, so I suggest forming at least 1 in balls. I also suggest greasing the muffin tins before each batch. I only got about 3 dozen cookie out of this recipe. four stars

Recipe Info

four point nine stars
100% would make this again

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