Huge hit!!! As others suggested I used the mini cupcake holders and baked in a regular size muffin pan. I didn’t freeze my peanut butter cups and they still worked like a charm.
I made these for Chrismas last year and they were a big hit. They are so easy to make and the cup in the middle was neat. They came out perfect, and will repeat this year for the holidays!. Thanks!
I made these last year, and out of all the cookies I make, these are most requested. They turn out great everytime, and are fairly simple to make.
This was a great recipe and very easy to make. I took them to our Thanksgiving dinner and everyone loved them. We didn’t bring any home!
I would give this recipe 10 stars if I could! The best cookies I have ever made. Everyone loved them and my kids loved to help make them.
I have an egg allergy and couldn’t have any but my husband and daughter were absolutely CRAZY over these. I made them for a family get together as a snack and they all went home with a copy of the recipe. Fantastic!!
this recipe is incredible. the cookies turned out moist and peanutbuttery. peanut butter cups started to melt slightly so i stuck them outside where its 15 degrees. after i ran out of peanut butter cups, i started using chocolate stars. i used 2 forks to gently lift cookies out of the muffin pans. this is an amazing recipe. i followed it as is.
Ingredients:
1 cup creamy peanut butter (I use the lite creamy version) or 1 cup chunky peanut butter ( I use the lite creamy version)
1 1/2 cups graham cracker crumbs
1 cup butter or 1 cup margarine, melted
1 cup icing sugar
3 cups chocolate chips ( milk, mint, semi-sweet, whatever you have, I prefer milk chocolate but have used different kinds)
Directions:
In a large bowl mix peanut butter, cracker crumbs, melted butter, and sugar. Use a whisk if it’s lumpy.
I then use my smallest cookie scoop and fill, not quite to the top, Wilton 1 1/4 inch diameter mini baking cups. (You can buy them at Wal-Mart, and the fancy ones at Michaels.).
Put them on a cookie sheet and stick them in the freezer to set.
In the meantime melt the chocolate chips. Use a spoon and put a dollop on top, spread it out to the edges.
Return to the freezer to set the chocolate.
I’ve also used a Ziploc baggy with the corner snipped to fill the cups but find my cookie scoop much easier.
If you don’t have the mini baking cups you can spread into a 9×9 baking dish but I recommend lining with foil and when set; remove, turn upside down and cut into the peanut butter side.
source :cokinghappy.com
