I can’t remember where I originally found this recipe for Peanut Butter Temptations cookies, but I’ve been making them for years now. There are a lot of versions out there, but this is the only one I’ve ever tried. I like them best when the cookie part is just slightly underdone, which makes them extra gooey. These disappear fast, but the recipe is easy to double.
PEANUT BUTTER TEMPTATIONS
- 1 stick of margarine or butter, softened
- 1/2 cup of creamy peanut butter
- 1/2 cup of sugar
- 1/2 cup of brown sugar
- 1 egg
- 1/2 tsp vanilla
- 1 1/4 cups of flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 bag of Reese’s Miniature Peanut Butter Cups, wrappings removed
- Preheat oven to 350 degrees.
- Line mini muffin tin with paper liners or spray the tin with cooking spray. TIP: Using the liners makes it easier to remove the cookies after they’ve baked.
- In a large bowl, beat the margarine, peanut butter, sugar, and brown sugar until well combined. Add egg and vanilla. Beat well.
- Stir together the flour, baking soda and salt. Add to the wet mixture. Beat at low speed until just combined.
- Drop batter into muffin tin slots, about a rounded tablespoons worth or roughly half full. I fill a cookie scoop with batter, drop it into my hand, and then divide it in half to get the perfect portion of dough.
- Bake for 8 minutes or until lightly browned.
- Remove from oven and press a peanut butter cup into the center of each cookie. Allow to cool for a bit before using a spoon or fork to gently remove each cookie from the tin. If desired, you can drizzle melted milk chocolate across the top.