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Peanut Butter Cups



From the kitchen of Stephanie Knewasser



_______________________________________


A peanut butter cookie is baked in a mini muffin tin then filled with creamy peanut butter frosting.



Cream:

1/4 c butter, softened

1/4 c crisco

Add:

1/2 c sugar

1/2 c brown sugar

1 egg

1/2 c creamy peanut butter

1 tsp vanilla

Add:

1 1/3 c flour

3/4 tsp baking soda

1/2 tsp salt

Roll dough into 1" balls.

Place in ungreased mini muffin tins.


Bake @325, 12-14 min.

Remove from oven.

Use a tsp to push centers down.

Cool 5 minutes before removing from pan.

This will help them hold their shape.

Make all the cookies before making filling.

Cool completely before piping the frosting on.


PEANUT BUTTER FROSTING

1/2 c butter, softened

1/2 c creamy peanut butter

2 c confectioner sugar

milk- add until piping consistency.

Pipe filling in center.

Top with: sprinkles


Makes cookies



The baked cookies.
The dough expands to fill the tin.



Use a measuring spoon to make an indent in each cookie.



Top with sprinkles to customize.



Related Recipes


PEANUT BUTTER COOKIES
PEANUT BUTTER FUDGE PUDDLES
PEANUT BUTTER SWIRL BROWNIES
PEANUT BUTTER PIE





familyrecipesandmore.com



This is a collection of my family's favorite recipes.
It's a way for us to stay connected to one another and our past.
Thanks for visiting.
stephanie@familyrecipesandmore.com