1. Cream together butter, peanut butter and sugars. Beat in eggs.
2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
3. Roll into 1 inch balls and put on baking sheets in small muffin cups. Better to use untreated mini muffin pans.
Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.
When they come out, place peanut butter cups immediately, in the middle of the cookie, while they are still in the pan. If using caramel kisses, let cool 3-4 minutes then place.
When they come out, let cool 3-4 minutes before you put on the Carmel Kiss. If you use Peanut Butter Cups, place them immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (35g)|
|Recipe Makes: 72 Servings|
|Calories from Fat: 46 (35%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 13.6mg||4 %|
|Sodium 1592.4mg||55 %|
|Potassium 21.7mg||1 %|
|Total Carbohydrate 22.5g||7 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 22.5g|
|Protein 0.1g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 133
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