Honey-Peanut Butter Cup Cookies
Yield
60 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine,, softened |
|
| ¾ | cup |
peanut butter
|
|
| ¾ | cup |
honey
|
|
| ¾ | cup |
brown sugar
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| ⅓ | cup |
cocoa powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 2 ⅓ | cups |
all-purpose flour
|
|
| 10 | ounces |
peanut butter cups
chopped |
* |
| 1 | cup |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine,, softened |
|
| 177 | ml |
peanut butter
|
|
| 177 | ml |
honey
|
|
| 177 | ml |
brown sugar
|
*
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 79 | ml |
cocoa powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 552 | ml |
all-purpose flour
|
|
| 289 | ml/g |
peanut butter cups
chopped |
* |
| 237 | ml |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
Directions
Mix butter, peanut butter, honey, brown sugar, vanilla and eggs until smooth and creamy.
Add dry ingredients until mixed.
Dough will not be stiff.
Mix in cut-up peanut butter cups and chips.
Refrigerate dough 2 hours.
Preheat oven to 325℉ (160℃).
Drop by heaping teaspoonfulls onto ungreased cookie sheet.
Bake for 10 to 12 minutes.
