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Peanut Butter and Chocolate Crispy Cookie Cups
Prep Time:
20
minutes
mins
Total Time:
45
minutes
mins
Ingredients
1
cup
all-purpose flour
1
teaspoon
baking soda
⅛
teaspoon
salt
½
cup
granulated sugar
⅓
cup
good quality smooth peanut butter
¼
cup
unsalted butter
room temperature
1
large egg
2
tablespoons
heavy whipping cream
1
teaspoon
vanilla extract
12
mini peanut butter cups
unwrapped
½
cup
Cocoa PEBBLES™ cereal
¼
cup
sliced almonds
crushed
Directions
Preheat oven to 350° F. Spray a muffin tin with non-stick cooking spray.
Combine flour, baking soda and salt in a medium bowl. Whisk to combine. Set aside.
Combine sugar, peanut butter, and butter in a large bowl. Beat with a stand mixer or electric mixer on medium speed. Add egg, heavy whipping cream and vanilla extract. Gradually add dry ingredients ½ cup at a time. Continue to beat on low speed until all ingredients have combined.
Scoop 2 tablespoons of cookie mixture on the palm of your hand and shape into a ball. Lightly flatten into a ½ inch disc and place in muffin tin mold. Continue until all muffin cups have been filled.
Bake for 12 minutes. Immediately press 1 peanut butter cup in the center of each cookie cup and top with 2 teaspoons of Cocoa PEBBLES™ cereal and a sprinkle of crushed almonds.
Return mold to oven and bake for 5-7 minutes more. Remove from oven. Let cool in mold for 15 minutes. Carefully remove each cookie cup from each mold. Serve and enjoy.