Inside Out Peanut Butter Cup Cookies

Inside Out Peanut Butter Cup Cookies

Peanut Butter Cookies just got better!

How about: Inside Out Peanut Butter Cup Cookies!??

It’s like the Reese’s Peanut Butter Cup just met bizarro world in the form of cookies!

Inside Out Peanut Butter Cup Cookies

These are so addicting and the recipe makes quite a lot so I will warn you in advance to plan an exit strategy for these little chocolate filled gems!

I actually had to stop baking them after 24 because well, who do I think I’m kidding if I think I can have 4 dz of these sitting around with no one to help me eat them!??

So the other half of cookie dough is safely tucked in the freezer for a rainy day!

I actually found this recipe in a really old cookie cookbook I picked up at the used bookstore last week!

And what a great find this was!

These cookies are simple to make but you will need a mini muffn pan to bake them.

I suppose you can bake them in a regular standard sized muffin tin but that would be one whopping giant cookie!

But hey- who I am to judge? Nothing wrong with giant whopping cookies in my book!

I love the look of these cookie cups, they really add a nice change to your cookie assortment!

Inside Out Peanut Butter Cup Cookies
 
Prep time
Cook time
Total time
 
Be careful not to over bake these cookies or they will be dry and crumbly rather than chewy with soft centers
You can fill with ganache if you prefer a softer filling since the chocolate will get hard as it sets
Author:
Serves: 48 Cookies
Ingredients
  • Solid Vegetable Shortening ½ cup (113g)
  • Creamy Peanut Butter ¾ cup (200g)
  • Light Brown Sugar packed 1¼ cup (262g)
  • Milk 3 Tablespoons (45ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • Egg large 1 (50g)
  • All Purpose Flour 1¾ cup (218g)
  • Baking Soda ¾ teaspoon
  • Salt ½ teaspoon
  • Chocolate for filling 2 cups
  • Peanuts ¼ cup *optional
Instructions
  1. Cream the shortening, peanut butter and brown sugar until well blended, no need for light and fluffy here~ about 1 minute on high speed.
  2. Add the milk, egg and vanilla extract blend well.
  3. Add the flour baking soda and salt all at once and mix to combine.
  4. Chill dough for about 15 minutes while you preheat the oven to 375°F
  5. Prepare the mini muffin tin with a light spray of pan grease
  6. With a #100 Scoop drop rounded scoops into each cavity.
  7. Press the dough with your fingers so it spreads to the sides of each cavity
  8. Bake for 8 minutes
  9. Allow to cool in the tins slightly then unmold onto a cooling rack
  10. Once the cookies are cooled~ fill the sunken centers with melted chocolate and sprinkle with chopped peanuts *optional
Notes
Store cookies at room temperature in an airtight container for up to 1 week

Dough can be frozen for up to 3 months

VEGANIZE THIS RECIPE!

VEGAN Inside Out Peanut Butter Cup Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 48 Cookies
Ingredients
  • Solid Vegetable Shortening ½ cup (113g)
  • Creamy Peanut Butter ¾ cup (200g)
  • Light Brown Sugar packed 1¼ cup (262g)
  • Almond Milk 3 Tablespoons (45ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • Ground Flax Seeds 1 Tablespoon (8g)
  • Hot Water 3 Tablespoons (45ml)
  • All Purpose Flour 1¾ cup (228g)
  • Baking Soda ¾ teaspoon
  • Salt ½ teaspoon
  • Chocolate for filling 2 cups
  • Peanuts ¼ cup *optional
Instructions
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. Cream the shortening, peanut butter and brown sugar until well blended, no need for light and fluffy here~ about 1 minute on high speed.
  4. Add the almond milk, flax egg and vanilla extract blend well.
  5. Add the flour baking soda and salt all at once and mix to combine.
  6. Chill dough for about 15 minutes while you preheat the oven to 375°F
  7. Prepare the mini muffin tin with a light spray of pan grease
  8. With a #100 Scoop drop rounded scoops into each cavity.
  9. Press the dough with your fingers so it spreads to the sides of each cavity
  10. Bake for 8 minutes
  11. Allow to cool in the tins slightly then unmold onto a cooling rack
  12. Once the cookies are cooled~ fill the sunken centers with melted chocolate and sprinkle with chopped peanuts *optional
Notes
Store cookies at room temperature in an airtight container for up to 1 week

Dough can be frozen for up to 3 months
 

 

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8 Comments

  1. What a great recipe this is gretchen 🙂 .
    How you doin honey . I am always here you know. i keep visiting the web and Instagram before sleeping . I have got to try this with lotus spread , have you heart about it? I hope you doin good and wish you all the best always .

      1. Well it’s kind of biscuits spread . And the Internet is floating with lotus dessert recipes . Cheesecake , Cookies ,Brownies , ice cream you name it !! You have to try it you will come up with many recipes regarding it i bet . To be honest it’s delicious but people tend to exaggerate ! I am so glad you are doin good . Bless you

  2. Hi!
    I made these yesterday and they’re delicious! Super simple too! I’ll be taking them to my salon to share with everyone and I’m sure they won’t last past the AM!
    Thanks for all your great recipes and ideas!

  3. Hi Gretchen

    can I substitute shortening with margarine/butter/oil? we don’t find shortening where I live. Thanks a lot again for all your help

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