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2 dozen
suggest servings
| 15 | ounces | peanut butter cookie dough | refrigerated, ready-to-slice |
| 48 | each | peanut butter cups | mini |
Slice cookie dough into 3/4 inch slices.
Cut each slice into quarters.
Place each quarter into a lightly greased 1 3/4 inch muffin cup.
No shaping is necessary. Bake at 350 degrees F. for 8 to 10 minutes (dough will rise during baking).
Remove muffin pan from oven, and immediately press a miniature peanut butter cup gently and evenly into each cookie.
Cool cookies before removing from pans.
| % Daily Value* | |
| Total Fat 26.0g | 40% |
| Saturated Fat 6.0g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 417mg | 17% |
| Total Carbohydrate 55.0g | 18% |
| Dietary Fiber 1.0g | 5% |
| Sugars 0.0g | |
| Protein 9.0g | 17% |
| Vitamin A | 1% | Vitamin C | 0% | |
| Calcium | 11% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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History - Garlic is native to central Asia, but its use spread across the world more than 5000 years ago, before recorded history. It was worshipped by the Egyptians and fed to workers building the Gread Pyramid at Giza, about 2600 BC. ...
If you are a scalloped potato fan this one is worth a try. I used only half of the recommended cayenne to give it a hint of heat and was a little more generous with the cheese. Try Provolone for a smokey flavor or Swiss cheese for a tasty change.
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