This post is sponsored by Betty Crocker but the content and opinions expressed here are my own.
One of my favorite holiday traditions is baking Christmas cookies. This tradition began our first Christmas as a married couple – 4 years ago and last year we got H involved by letting him stir the dough. This year, since I have my son and nephew, it was twice the fun! Betty Crocker made things easier for me this year. I loved running out and picking up the Betty Crocker Peanut Butter Cookie Mix and making these delicious Easy Peanut Butter Cookie Cups. They were a huge hit with my family.
This year, we thought it would be nice to box some up in our Ziploc containers and give some to extended family and friends. I think this was G’s favorite part! Or, maybe it was eating the cookies. While Hamp is still a little young to really appreciate baking, G was so into it. He loved helping me put the Reese’s in the cookies and was so proud of himself. We had so much fun baking these treats, but I will always remember this year’s Christmas with all of our family being together. It is loud and crazy around here, but we are getting settled in and loving all these babies running around!
This is definitely one of my new favorite cookie recipes. Betty Crocker knows her stuff, let me tell you! Her recipe calls for cocktail peanuts, but because I was making them for the kiddos, we skipped that ingredient.
Easy Peanut Butter Cookie Cups
Ingredients
- 1 pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
- Water, vegetable oil and egg called for on cookie mix package
- 1/4
- cup chopped cocktail peanuts (I skipped this ingredient)
- 1/4
- cup peanut butter chips
- 1 1/2
- tablespoons coarse sparkling sugar
- 36
- Reese’s™ miniatures peanut butter cups, unwrapped
- Directions
- Heat your oven to 375°F. Place mini paper baking cup in each of 36 mini muffin cups.In large bowl, stir cookie mix, water, oil and egg until soft dough forms. Stir in peanuts and peanut butter chips. Roll dough into 1-inch balls. Dip top half of each ball into sugar. Place one ball, sugar side up, into each muffin cup. Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 peanut butter cup into center of each cookie. Cool in pan 5 minutes. Remove to cooling rack to cool completely and enjoy!
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Are you trying any new recipes this baking season?
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