Peanut Butter Temptations
Yield
3 1/2 dozenPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | ounces |
miniature peanut butter cups
|
* |
| ½ | cup |
butter
or margarine, softened |
|
| ½ | cup |
brown sugar
light, packed |
*
|
| ½ | cup |
sugar
granulated |
|
| ½ | cup |
peanut butter
creamy |
|
| 1 | each |
eggs
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 404.6 | ml/g |
miniature peanut butter cups
|
* |
| 118 | ml |
butter
or margarine, softened |
|
| 118 | ml |
brown sugar
light, packed |
*
|
| 118 | ml |
sugar
granulated |
|
| 118 | ml |
peanut butter
creamy |
|
| 1 | each |
eggs
|
|
| 2.5 | ml |
vanilla extract
|
|
| 355 | ml |
all-purpose flour
|
|
| 3.8 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
Directions
Heat oven to 375℉ (190℃) Fahrenheit.
Remove wrappers from candies.
Line small muffin cups (1¾ inches in diameter) with paper bake cups.
In large mixer bowl, beat butter, brown sugar, granulated sugar, peanut butter, egg and vanilla until light and fluffy.
Stir together flour, baking soda and salt; add to butter mixture, beating until well blended.
Shape dough into 1-inch balls; place one in each prepared muffin cup.
Do not flatten.
Bake 10 to 12 minutes until puffed and lightly browned; remove from oven.
Immediately press peanut butter cup onto each cookie.
Cool completely in muffin pan.
About 3½ dozen cookies.
