Hi Joyce,

Here are a couple versions for you.

Betsy


Author: JANIC412
Date: 1998/12/18
Forums: rec.food.baking

Peanut Butter Cup Cookies

1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1/2 cup peanut butter
1/4 cup soft butter
1/4 cup shortening (like Crisco)
1 egg
1 teaspoon vanilla
1 1/2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
large package of miniature peanut butter cups

Mix sugars, peanut butter, butter, shortening, egg and vanilla together well.
Stir in sifted dry ingredients. Mix well. Form into balls about the size of
walnuts. Roll in granulated sugar. Put in small muffin pans (tassie size).
SPRAY THE PANS FIRST WITH COOKING SPRAY).
Bake 8 minutes at 375º. Take out of the oven and press candies into the center
of the cookies. Put back in the oven for 3 minutes more. Cookies will deflate
and form a tart shell around the peanut butter cup. Remove from oven and cool
in pans until set enough to remove gently from tins. Use the tip of a steak
knife to get them started. Place on cooling rack to cool completely. Makes
about 48 cookies.
MAKE SURE TO UNWRAP THE CANDY BEFORE STARTING THE COOKIES)

Author: ncol
Date: 1998/12/18
Forums: rec.food.cooking

PEANUT BUTTER CUP TARTS

36 Reese's peanut butter cups - miniatures
1 (15 ounce) roll refrigerated peanut butter cookie dough

Refrigerate candies so paper will peel off easily. Unwrap each.
Follow sliving instruction on peanut butter cookie wwrapper and
quarter each slice. Place each piece in a greased miniature muffin
cup. Place in preheated 350 degree oven 8-1o minutes or just until
cookie puffs up and is barely done. Remove from oven and immediately
pusch a candy cup into each cookie-filled muffin cup. The cookie will
deflate and form a tart shell around the peanut butter cup. The heat
of the cookie will melt the chocolate topping. Let pan cool; then
refrigerate until the shine leaves the chocolate. Remove from
refrigerator and gently lift each tart from the cup with the tip of a
knife. Make 36 cookies.