peanut butter cup cookies


Mary is a San Diego native and has been a food blogger for 11+ years. She is an avid reader, a lover of puppies, and loves trying new food. Foods she loves: sweets, peanut butter, pasta, Triscuit crackers with cream cheese, and extra nuts on top of her sundaes. Food she dislikes: pickles, really spicy food, runny eggs, olives, and too much arugula.

8 Responses

  1. Kirbie says:

    ooh i like this idea!

  2. Nice trick about freezing the peanut butter cups beforehand to avoid melting. I’ve made peanut butter cups from scratch but your method looks easier. Forget the pumpkin pie during the holidays- I’ll take your cookies instead!

    • mary says:

      Hi Fran – Thank you! Yeah, I suppose I could have made PB cups from scratch, too, but that was too much work haha. You could really cheat with store bought cookie dough but I think homemade cookie dough always tastes better. Thanks for your comment!

  3. PB and even more PB = Bert’s new fave cookie! These are delicious!

  4. Faye says:

    I was wondering how the mini PB cups weren’t melting during the baking process! Freezing them is such a great idea. This recipe looks super easy (I might even look for other mini chocolate candies to use !). It’s funny b/c I don’t think I’ve seen evaporated milk in ages – do you have those on hand for baking recipes?

    • mary says:

      Hi Faye – You put the PB cup in after they come out of the oven. They might totally melt on you if you put them in room temperature. They started melting even when frozen but only a tiny bit. You could totally be a “cheater” and use already made peanut butter dough! I had evaporated milk on hand because I had tried using it in this “cracker candy” stuff I make with saltines (you make a little caramel sauce and I was adding the milk to that). We usually have a can or two hiding in our pantry.

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