Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Mix all ingredients, but peanut butter cups.
Roll into balls. Place in greased T-cup tins.
Bake 10 minutes at 375\u00b0. Take
out of oven; insert peanut butter cups immediately.
Let cool.\tRemove from tins.
Cream butter, peanut butter, sugars, egg and vanilla.
Stir in dry ingredients and blend.
Roll dough into 1-inch balls.
Press into a 1 1/2-inch muffin tin.
Bake at 350\u00b0 for 12 minutes. Remove and immediately press one miniature peanut butter cup into each hot cookie.
Cool.
Cream together in mixer:
butter, peanut butter, sugar, brown sugar, vanilla and egg.
Add flour, baking powder and salt.
Roll dough into 1-inch balls.
Drop into well-greased and floured 1 1/2-inch muffin pans.
Bake at 325\u00b0 for about 12 minutes until golden (looks like little muffins).
Remove from oven and immediately press 1 miniature peanut butter cup in the center. Cool in refrigerator 10 to 15 minutes.
Remove cookies from muffin pans with sharp knife.
Cream butter and peanut butter.
Gradually add sugar, beating until light and fluffy.
Add egg and vanilla, beating well. Combine flour, soda, salt and add to creamed mixture, mixing well. Chill dough 1 hour.
Shape dough into 48 (1-inch) balls.
Place in lightly greased 1 3/4-inch muffin pans.
Shaping ball into shell. Bake at 350\u00b0
for 12 minutes.
Dough will rise during baking. Remove from oven and immediately push a miniature peanut butter cup evenly into each hot crust.
Cool before removing from pan.
ugar, white sugar and butter. Stir in the peanut butter, then the egg
Cream butter, peanut butter and both sugars.
Beat
Cream butter; add sugar.
Beat in egg and vanilla.
Stir together flour, soda and salt.
Blend into creamed mixture.
Shape dough into 1-inch balls and drop into ungreased 1 1/2 inch muffin tins.
Bake at 375\u00b0 for 8 to 10 minutes.
After removing from oven, immediately press peanut butter cup into center of each cookie. Let cool for 10 minutes and remove from tin.
Cream butter, peanut butter and sugars.
Cream butter, peanut butter and sugar.
Beat in eggs and vanilla, mix well.
Sift dry ingredients and blend in.
Preheat oven to 375 degrees.
Shape batter in 1 inch balls.
Place in ungreased tiny muffin tins, bake 8-10 minutes.
Remove immediately and press a peanut butter cup in each until only top shows.
Let cool before removing from tins.
Cream butter, peanut butter and sugars; add egg and vanilla. Mix well.
Add flour, soda and salt.
Shape into 1-inch balls. Place in ungreased small muffin tins.
Bake at 375\u00b0 for 8 minutes. Immediately after removing from oven, press peanut butter cup into center.
Cool 10 minutes and carefully remove from tin.
Cream butter, peanut butter and both sugars together.
Cream the butter, peanut butter and both sugars; beat in egg and vanilla.
Sift together and add flour, baking soda and salt. Preheat oven to 375\u00b0.
Shape dough into 1-inch balls.
Place in small muffin tins.
Dough will spread or fill tins.
Bake 8 minutes.
Remove from oven.
Press peanut butter cup in center until only top shows.
Let cool in tins.
Preheat oven to 350\u00b0.
Cream butter and peanut butter.
Add sugar.
Beat until light and fluffy.
Add egg and vanilla. Combine flour, soda and salt.
Add to creamy mixture; mix well. Chill dough 1 hour.
Shape chilled dough into 48 (1-inch) balls and place in lightly greased 1 3/4-inch muffin pans, shaping ball into each shell.
Bake 12 minutes at 350\u00b0 (dough will raise). Remove from oven and immediately press a peanut butter cup into each hot crust.
Cool before removing from pan.
Cream butter, peanut butter, sugar, egg and vanilla. Stir in dry ingredients. Blend and roll into 1-inch balls. Press into 1/2-inch muffin tin. Bake at 350\u00b0 for 12 minutes. Remove from the oven and press 1
candy into each hot cookie. Allow to cool. Makes 4 dozen.
In mixing bowl, beat butter or margarine, peanut butter, granulated sugar and brown sugar with electric mixer until combined. Add egg and vanilla; beat well. Stir together flour, baking soda and salt. Add to mixing bowl. Beat at low speed until just combined. Shape into 1-inch balls. Place in greased 1 3/4-inch muffin pan. Bake in 350\u00b0 oven for about 8 minutes or until lightly browned on top.
Cream together the first 4 ingredients.
Add egg and vanilla. Sift together dry ingredients and add to creamed mixture.
Drop 1 rounded tablespoonful of dough into ungreased muffin cups.
Bake at 375\u00b0 for 8 minutes.
Remove from oven.
While hot, press one miniature Reese's peanut butter cup on each cookie.
Makes 2 dozen.
Cream butter, peanut butter and both kinds of sugar
Cream together butter, peanut butter, brown sugar and sugar. Beat in egg and vanilla.
Stir together and add to creamed mixture the flour, baking soda and salt.
Preheat oven to 375\u00b0.
Roll dough into 1-inch balls.
Place balls into small tins lined with 1-inch cupcake liners.
Bake 8 to 10 minutes, until golden brown.
Remove and place 1 peanut butter cup in the center of each cookie.
Press gently into each cookie.
Cool 10 minutes, then remove from tins.
Combine butter, peanut butter and white and brown sugars.
Add egg and vanilla. Mix in flour, baking soda and salt.
Mix well. Form into tiny balls and place individual balls in mini cupcake pans. Bake in oven at 350\u00b0 for 12 minutes.
Remove from oven. While still hot,
press mini peanut butter cup (foil removed) in each hot cookie.