Grams Made Filled Peanut Butter Cups

In looking over my blogs for the past few weeks, I realized that I promised you a recipe for the Peanut Butter Cups that I made for Christmas. They are so simple that it's hardly fair to call it a recipe. They are made with a mix and pieces of candy and they are delicious. I will definitely make them again.

The recipes were adapted from recipes I found at both Betty Crocker and Pillsbury.

I made three different kinds of cookies using the same basic cookie. They came out so good that I used them for gifts. I will definitely make them again.

FOR THE BASIC COOKIE

1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg

Heat oven to 375ºF. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Form dough into thirty-six 1-inch balls (about 2 teaspoons each); press into ungreased mini muffin cups.

Bake for 9 to 11 minutes or until edges are light golden brown. Remove from oven.



PEANUT BUTTER CUPS

36 Bite-Size Reese's Peanut Butter Cups

Make the basic cookie. While cookies are hot and straight from the oven, press one peanut butter cup into each muffin. Cool in pan about 20 minutes before removing. (I think it goes without saying, but you must remove the paper wrapper from each Reese's Cup before pressing into cookie.)

SNICKERS CUPS

 

18 Bite-Size Snickers (1" x 1")

Make the basic cookie. While the cookies are baking, cut Snickers in half and press half of a Snickers bar into the peanut butter cookie cup when cookies are still hot and straight from the oven. Cool in pan about 20 minutes before removing.

SALTED CARAMEL COOKIE CUPS

 

1 bag of Brach's caramels

1 Tablespoon water

2 Tablespoons of sea salt

Make the basic cookie. While the cookies are hot, use the end of a wooden spoon to carefully press into center of each baked cookie to make an indentation.

In medium microwavable bowl, microwave caramels and water on high 1 minute. Stir; repeat until caramels are completely melted and can be stirred smooth.

Fill each cookie cup with about 1 tablespoon melted caramels. Sprinkle a few granules of coarse sea salt on top of each. Cool in pan about 20 minutes before removing.



I'm planning to make these again for Valentine's Day and fill them with chocolate fudge frosting which I will top with heart-shaped sprinkles. I can't wait to try them.