Chocolate Peanut Butter Cup Cookies
This simple recipe transforms refrigerated peanut butter cookie dough into delightful treats by baking it in mini muffin pans and pressing miniature chocolate-peanut butter cups into the warm cookies. It's a quick and easy dessert, perfect for satisfying a sweet craving with minimal effort and time.
Equipment
- 1 Mini Muffin Pan Essential for shaping the cookies and holding the peanut butter cups.
- 1 Sharp Knife For precise slicing and quartering of the cookie dough.
- 1 Cutting Board Provides a stable and clean surface for preparing the dough.
- 1 Small spoon Useful for removing the cooled cookies from the muffin pan.
Ingredients
Main
- One 16.5-ounce package refrigerated peanut butter cookie dough
- 1 bag of 24 miniature chocolate-peanut butter cups
Instructions
- Preheat the oven to 350 degrees F.
- Slice the cookie dough into 1-inch-thick slices, then into quarters. Place one quarter into each cup of a mini muffin pan. Bake for 9 to 11 minutes.
- While the dough is still warm, push a peanut butter cup into each muffin cup and let cool in the pan. When the cookies are cool, use a spoon to remove them.
Notes
For optimal results, ensure your oven is accurately preheated to achieve even baking. Do not overbake the cookies; they should appear set with slightly golden edges, but remain soft. Pushing the peanut butter cups into the warm cookies immediately after baking is crucial for them to meld seamlessly. A sprinkle of flaky sea salt on top of each warm cookie post-insertion can elevate the flavor by balancing the sweetness. For commercial efficiency, ensure uniform dough portioning for consistent bake times and appearance. Proper cooling in the pan is vital for the cups to set and the cookies to hold their shape.