Madigan made... mini PB cups.
You may have seen or made these cookies before, but these PB cups are the #1 favorite in our house.
They are perfect for the holidays, but really are great to make any time of year.
Peanut butter and chocolate are season-less, right?
My sister-in-law started making these cookies years ago and Mr. Madigan looooved them. I knew I needed to learn how to make them.
What I loved about the cookies is that they are so simple:
Just a basic peanut butter cookie dressed up in a little sugar, cupcake wrapper and chocolate.
You could make peanut butter cookie dough from scratch, if you are so inclined (more power to ya!). Or for a quick fix, you could buy a package of refrigerated cookie dough from the store. I take the middle road and use a packaged cookie mix.
I'm sure you are asking: "Is the sign really necessary?"
In our house? You bet!!
This recipe makes 36 cookies and I typically need 2 bags of peanut butter cups to get the total. I count them out and put them in a bowl with a sign, so
hubby I we don't eat the supplies!
You will need a mini-muffin tray and mini baking cup liners. Since we make these PB cups so often, I invested in two mini-muffin trays!
Peanut Butter Cup Cookie "Cupcakes"
Inspired by my SIL
1 package peanut butter cookie mix (plus an egg, oil and water)
36 mini peanut butter cup candies
Prep: Preheat your oven to 375 degrees. Line the mini-muffin tins with liners. Unwrap all 36 PB cups. (Unwrap a few extra, 'cause you know you are gonna need a snack while baking!)
Combine: Follow the package directions for the cookie mix and combine the egg, oil and water into the dry mix in a large bowl.
Roll: Divide the mixture into 36 pieces. Roll each piece into a ball and roll that in sugar to coat. Place each PB ball into a lined muffin cup.
Bake: The timing is a little tricky and may take you a few tries with your oven to figure out. Basically, pull out the cups about 2 minutes before they are done. For me, I pull them out at about the 6 minute mark. You can see what the dough looks like in the bottom right corner below.
Press: Working quickly, take your PB cups and press each one into a cookie until the top is about level with the cookie. (see pic above)
Bake More: Pop the cups back in the oven for about 2-3 more minutes. The edges of cookies will just barely start to brown.
Cool: Remove from the oven and allow the cups to cool in the pans for at least 10-15 minutes (longer is better). It is going to be very hard, but WAIT a little! If you try to remove the cookies too soon from the pan, the chocolate will smear and squish everywhere.
Looking for more simple and creative inspiration? Check out these ideas: