Sunday, April 4, 2010

Peanut Butter Tartlets (from Confessions of a Bake-a-holic)

One of my most favorite combinations in this world besides lime and ginger ale, is chocolate and peanut butter. These little bites of heaven are the perfect size to satisfy your CPB cravings, multiple times.

Peanut Butter Tartlets

About 40 (13-oz. pkg.) REESE'S Peanut Butter Cups Miniatures
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup Creamy Peanut Butter
1 egg
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt

1. Heat oven to 375°F. Remove wrappers from candies. Spray mini muffin cups with cooking spray.

2. Beat butter, brown sugar, granulated sugar, peanut butter, egg and vanilla until light and fluffy in large bowl. 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.

3. Bake 10 to 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup onto each cookie. Let cool 5 minutes in muffin pan, then carefully remove from pan and cool completely on wire racks.

Makes 40 cookies.

Recipe adapted from

1 comment:

  1. These are a favorite at my house, and I agree, chocolate & peanut butter are DELICIOUS!!