TIP OF THE DAY: Miniature Peanut Butter Cups | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures TIP OF THE DAY: Miniature Peanut Butter Cups | The Nibble Webzine Of Food Adventures
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TIP OF THE DAY: Miniature Peanut Butter Cups

Add flavor and flair to your favorite baked goods and desserts with miniature peanut butter cups. These peanut butter nuggets are great for baking or garnishing.

They’re not traditional peanut butter cups, in that there’s no chocolate enrobing the PB. What they are is peanut butter chips shaped like miniature peanut butter cups. They’re a visual delight, a fun change of pace from chips.

As with peanut butter chips, the cups soften but hold their shape in baked goods.

Cookies & Bars: Mix into chocolate chip cookies, oatmeal cookies or peanut butter cookies. Plan to add 1-1/2 cups to the cookie recipe. For bar cookies, think chocolate brownies, blondies and oatmeal bars.


It’s hard not to snack on them, but these little peanut butter cups were meant for baking and garnishing. Photo courtesy King Arthur Flour.

Cake & Muffin Recipes: Mix into batter breads and muffins. We used them along with chocolate chips in this banana bread recipe.

Cake & Pie Garnish: Top iced cakes, cupcakes, cheesecakes and cream pies—chocolate, banana, peanut butter, vanilla.

Ice Cream: Add to chocolate, peanut butter or vanilla ice cream at the end of the churn cycle; mix into softened store-bought ice cream; or use as a parfait or sundae garnish.

If you can’t resist snacking on them, 14 pieces = one Weight Watchers point.

A 12-ounce bag of Mini Peanut Butter Cups is $7.95 at KingArthurFlour.com.


These chocolate peanut butter cookies get
raves. Photo courtesy King Arthur Flour.


With pockets of peanut butter in a rich chocolate base, these cookies get raves from everyone who bakes them.

Prep time is 10 to 14 minutes, bake time 7 to 9 minutes, total time 27 to 37 minutes, yield approximately 3 dozen cookies.


  • 1-1/2 cups unbleached all-purpose flour
  • 1/2 cup unsweetened baking cocoa or Dutch-process cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup (8 tablespoons) unsalted butter, softened
  • 1/4 cup smooth peanut butter
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 tablespoons water
  • 1-1/2 cups mini peanut butter cups
  • Preparation

    1. PREHEAT oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

    2. WHISK together flour, cocoa, baking soda, and salt in a medium-sized bowl. In a separate bowl…

    3. BEAT together the sugars, butter and peanut butter until light and fluffy.

    4. BEAT in the vanilla, egg, and water; then stir in the dry ingredients, blending well.

    5. STIR in the mini peanut butter cups.

    6. SCOOP rounded tablespoonfuls of dough onto the prepared baking sheets; a tablespoon cookie scoop works well here. Flatten each cookie to about 1/2″ thick.

    7. BAKE for 7 to 9 minutes, or until they’re set and you can smell chocolate. Remove cookies from the oven and cool on a rack.

    Here’s another recipe, for Chocolate Peanut Butter Banana Pie.
    Find more of our favorite cookie recipes.


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