Easy Peanut Butter Cup Cookies
A favorite with the kids! I make these at Christmas for the kids to snack on.
A favorite with the kids! I make these at Christmas for the kids to snack on.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 350 degrees.
- Spray (2) miniature muffin tins with non-stick cooking spray.
- Slice cookie dough into 1/2 inch slices and then quarter each slice.
- Put one quarter into each muffin cup until you've used all of the dough.
- Peel the paper off of enough peanut butter cups to fill each muffin cup that has cookie dough in it and set the candy aside.
- Bake the cookie dough 9-10 minutes or until golden brown.
- Immediately after removing the cookies from the oven, press one piece of candy into the middle of each cookie.
- Let cool for about 10 minutes before removing to a serving dish.
- You can substitute Hershey's Kisses for the Peanut Butter Cups or use a variety of both.
Bakers frequently ruin miniature peanut butter cup treats by pressing the candy into the dough too late, missing the crucial window when residual heat can properly soften the chocolate without causing it to completely liquefy and slide down the sides of the muffin tin. Achieving the right structural integrity relies heavily on thermodynamics and physical manipulation of the components. Slicing commercial dough into precise half-inch segments and quartering those pieces ensures that exactly 12 uniform portions fit into standard miniature muffin cavities without overflowing during the expansion phase. When the edges turn light golden brown at nine to ten minutes in a 350-degree oven, extraction must happen immediately to halt the baking process and set the crumb before it dries out entirely. Pressing the unwrapped peanut butter cups into the centers while the dough is piping hot creates a stable indentation that holds the candy firmly in place as the fats cool and solidify. Letting the baked goods rest undisturbed in the tin for ten minutes allows the starches to stabilize fully so they do not crumble when transferred to a wire rack or serving platter.
