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Peanut Butter Drops

March 9, 2012

This post serves as both an apology & a recipe.  My husband gave up cookies for Lent & here I go making these peanut butter drops.  Sorry, honey.  I’m calling them “drops” in an effort to make them seem less like cookies.  And I intend to share them so they are not tempting him, or me.

I’ve mentioned my love for peanut butter.  Enough said.

This was adapted from  The reviews were very helpful as they suggest freezing the peanut butter cups.  I also agree with the reviews of cooking the “drops” only 7-8 min. They may not look done, but you should trust the timer.  And then, enjoy…


1 3/4 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/2 cup butter, softened
1/2 cup white sugar
1/3 cup creamy peanut butter
1/2 cup packed brown sugar
1 egg
1 tsp vanilla
2 tbsp milk
36 miniature chocolate peanut butter cups, unwrapped


  • Preheat oven to 375 degrees. In a medium bowl, sift together the flour, salt, baking soda & cinnamon; set aside.
  • Cream together the butter & sugars until fluffy. Beat in peanut butter & then the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 36 balls and place each into ungreased mini muffin pans.  (Dough will be sticky; you may want to refrigerate for a bit to make it easier to handle.)
  • Bake for 7-8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove (I use a spoon to lift from pan).
One Comment leave one →
  1. permalink
    March 9, 2012 8:58 pm

    So Tom wants to know…when are you making these Tracy? I have to say, I am not a chef or baker at all…but I love to read your blog and dream about making so many tasty things.

    I may indeed need to to try these as peanut butter cups are Tom’s most favorite candy…and what better way to put them in a drop “cookie”.

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