Salted Caramel Peanut Butter Cookie Cups are a great cookie for holiday cookie exchanges. Easy to make and ooey gooey good!
Salted Caramel Peanut Butter Cookie Cups
The season of baking has arrived! And with it come out all the beloved holiday cookie recipes. It seems that everyone has their own special collection of tried and true baking favorites that they make every holiday season.
I’m no different, I have 3-4 really delicious cookie favorites that my family expects me to make around the holidays. Each year though I enjoy trying 1 or 2 new recipes that hopefully win my family over and can go into the “keep” file.
This year the “test” recipe was a hit! So without further ado, I present…Salted Caramel Peanut Butter Cookie Cups. I was invited to an annual cookie exchange that my friend Sarah hosts and took these as my contribution.
What I like about these cookies, in particular, is that you can make them in a snap. Yes, technically they aren’t 100% from scratch, but once in a while, that’s just fine in my book. I’ll get around to making my from-scratch cookies closer to Christmas.
The basis for Salted Caramel Peanut Butter Cookie Cups is good old Pillsbury peanut butter cookie dough in a roll. Yes, the big old tube you find in the refrigerated section of your supermarket.
You can get a couple of dozen of these made in just a few minutes. Simply use a small melon scooper and plunk the dough into a mini-muffin pan. Bake and push a Rolo into the center, then to complete sprinkle with a smidge of sea salt! Fancy, but not too fancy!
My family wiped the plate clean and gave their thumbs up, these are going on the must-make cookie list from here on out!
Here are some of my other favorite cookies:
Peanut Butter & Jelly Cookie Cups
Salted Caramel Peanut Butter Cookie Cups
Salted Caramel Peanut Butter Cookie Cups are a great cookie for holiday cookie exchanges. Easy to make and ooey gooey good!
Ingredients
- 1 30 oz tube Pillsbury Peanut Butter Cookie Dough
- Rolo candies unwrapped, approximately 48
- Sea Salt
Instructions
- Preheat oven to 350° degrees. Spray mini-muffin pan with non-stick cooking spray.
- Using small melon scooper, scoop dough into muffin pan.
- Bake approximately 10 minutes.
- Remove from oven. Immediately place Rolo candies in center of cookie, gently press down.
- Sprinkle with a smidge of sea salt. Cool completely before storing.
These look great! And so easy. I love how delicious these must be with the addition of salt to them. Thanks for the great cookie exchange idea!
Going to try these out today 🙂 I only have one mini muffin pan, though, and it fits 2 dozen cookies. Does one 30 oz. tube for sure make 4 doze cookies? Thanks.
Hi Liz, I got 4 dozen+ out of a 30 oz tube using a small melon scoop for measuring.