Satisfy your sweet tooth with these tasty miniature treats. Made in mini muffins pans, these are the perfect size for children, a party where many desserts will be shared, a cookie exchange, or just when you need a small bite or two of something sweet. The peanut butter batter is a cross between a cookie and a cupcake. The peanut butter cup nestled in the middle adds a bit of extra sweetness as well as that favorite peanut butter and chocolate combination. While candy corn tops these cookie cups for a look that’s suited for Halloween, Thanksgiving and other fall events, you can easily switch out the candy corn for year-round fun. (Seasonal-colored M&Ms would be great for this.)
Unwrapping all of the peanut butter cups without snatching too many for yourself to eat in the process, is the most difficult part of this recipe. So it’s ideal for when you want to make something cute but don’t have the time or skill to make something elaborate. Plus, it’s simple enough to let kids get involved, making it a fun holiday tradition to start.
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup natural peanut butter
- 6 Tablespoons unsalted butter, room temperature
- 1/2 cup packed light brown sugar
- 1 large egg, plus 1 large egg yolk
- 1/4 cup buttermilk (or 1/4 cup buttermilk, plus 1 teaspoon white vinegar)
- 3/4 teaspoon vanilla extract
- 48 miniature Reese’s peanut butter cups (or similar), unwrapped
- 48 pieces candy corn (or another candy) for decorating
- Preheat oven to 350 degrees and place racks in upper and lower thirds.
- Line two 24-cup mini muffin pans with paper liners or grease muffin wells with butter or spray.
- In a medium-sized mixing bowl, whisk together the flour, baking powder and salt.
- In a large mixing bowl, beat the peanut butter, butter and sugar until light and fluffy (about 3 minutes) using an electric mixer.
- Beat in egg and egg yolk.
- Turn the mixer down to low and add the flour mixture, buttermilk and vanilla.
- Mix only until combined, using a rubber spatula to scrape down the sides as needed.
- Using a spoon or small cookie scoop, place about two teaspoons of batter into each muffin cup.
- Add a peanut butter cup to the center of each muffin cup, gently pressing down so that the top of the candy aligns with the top of the batter.
- Bake for about 10 minutes, or until puffed and set. Rotate the pans after the first 5 minutes.
- After removing pans from the oven, immediately place a piece of candy corn on top of each cookie cupcake.
- Let pans cool completely on wire racks before removing cookie cups from the pans.
- Makes 48 miniature cookie cups.
- (Recipe inspiration found here.)
Ingredient note: This recipe calls for natural peanut butter, which is peanut butter that is made with just nuts and very little (if any) salt. Your standard store-bought peanut butter typically contains sugar, salt and other ingredients in addition to the peanuts. If you prefer to stick to standard peanut butter in this recipe, you might want to cut back a little bit on the salt and sugar added to your batter.
If you want to use the natural peanut butter, Smucker’s Natural is an excellent choice and is what is used here. If you prefer locally made products when possible and live in Bucks County, Pennsylvania, Shady Brook Farm offers a wonderful natural peanut butter.
Shopping tips: If you live in the Bensalem, Pennsylvania area, Giant on Street Road sells miniature peanut butter cups and candy corn in the bulk aisle. This can be a great way to save money since you’re able to buy exactly the amount you want for a recipe.
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