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Peanut Butter & Chocolate Cookie Cups Recipe

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This recipe for Peanut Butter & Chocolate Cookie Cups, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Billings
Added: Tuesday, February 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup (1 1/2 sticks) butter or margarine, softened
1/3 cup granulated sugar
1 1/2 cups all-purpose flour
1 2/3 cups (11oz. pkg) Nestle Toll House Peanut Butter & Milk Chocolate Morsels, divided
2 large eggs
1 can (14oz.) Sweetened Condensed Milk
1 tsp. vanilla extract

Directions:
Directions:
Preheat oven to 350. Heavily grease 36 mini-muffin
cups. Beat butter and sugar in small mixing bowl until creamy. Add flour and beat until mixture is evenly moist and crumbly. Roll rounded teaspoon of dough into a ball; press onto bottom and halfway up side of muffin cup. Repeat with remaining dough. Place 5 morsels in each cup. Beat eggs in medium bowl with a wire whisk. Stir in sweetened condensed milk and vanilla extract. Spoon into muffin cups, filling almost to the top of each cup. Bake for 15-18 min. or until centers are puffed up and edges are just beginning to brown. Remove from oven to wire racks. Gently run knife around edges of cookies to loosen from cups. Let centers flatten. While still warm, top cookies with half of remaining morsels (they will soften and retain their shape). Repeat with remaining morsels. Cool completely in pan on wire rack. With tip of knife, release cookies from cups.
Makes 36 cups.

Personal Notes:
Personal Notes:
I have extra sweetened condensed milk mixture left over so I double the dough part only of the recipe. I end up then with 48 cups because my mini-muffin pan makes 24 at a time.

 

 

 

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