If you know me, you know Valentine’s Day just wouldn’t be complete without a peanut buttery treat. I kind of have a thing for peanut butter. In fact, my husband used to call me the Peanut Butter Princess when were dating. My ability to pound a bag of Peanut Butter M&M’s all by myself and the large amount of peanut butter I ate with a single apple, shocked him. What can I say, I love the stuff.
The nickname didn’t stick (thank goodness) and these days I try to control my peanut butter splurges. But when Valentine’s Day rolls around, I can’t resist buying a few bags of the Reese’s Peanut Butter Hearts. I was a good girl this year and only bought one bag. So before earning any new nick names from the husband I quickly put them to use (and only ate a few, promise).
They were the perfect little toppers for these Peanut Butter Cream Filled Cookie Cups.
Just use the Pillsbury Refrigerator Cookie Dough (sugar or peanut butter) and a mini muffin pan for the cups. I used sugar cookie dough.
If you want to be really cute and Valentiney you can use red, white, and pink sprinkles. My husband kindly pointed this out to me after I was done. The sprinkles were kind of an after thought though, and we only had the multi-colored ones.
Does arranging them in a cute little heart make them more Valentiney, dear?
The peanut butter cream filling is heavenly. It’s fluffy, smooth, and rich. One would probably satisfy your sweet tooth, but why not Splurge on Valentine’s Day. Besides, they are miniature little things.
Then there’s that peanut butter heart. Eat it first. Eat it last. Enjoy it.
Nothing says I love your like a little peanut butter.
Peanut Butter Cream Filled Cookie Cups
For the Cookie Cups:
1 tube Pillsbury Refrigerated Sugar Cookie Dough
1/4 cup milk chocolate chips
2 tsp vegetable oil
Sprinkles
Directions
Preheat your oven to 350 degrees. Grease one mini muffin pan and set aside. Pinch off and make 12 1/2-inch dough balls out of the refrigerated sugar cookie dough and press dough balls into the muffin pan. Bake @ 350 for about 10 minutes or until golden. Let cool completely before removing {you may need to use a spoon to scoop out}.
Place chocolate chips and vegetable oil in a microwave-safe bowl. Microwave until melted and smooth, stopping to stir every 15-20 seconds.
In another bowl, place sprinkles of your choice (need about 1/2 of a bottle)
Once the cookie cups have cooled completely dip the rim of the cup into the chocolate, then immediately into the sprinkles. Set the cookie cups aside to allow the chocolate + sprinkles to dry before filling with peanut butter cream filling.
While those are cooling, make the filling.
For the Peanut Butter Cream Filling:
3 tbs butter
1/2 cup peanut butter
1 cup confectioner’s sugar
3 1/2 tbs heavy cream
1 package Reese’s Peanut Butter Hearts, unwrapped
Instructions
Place butter, peanut butter, and cream in a bowl and beat on medium speed. Slowly add confectioner’s sugar until combined. Beat on high for 1-2 minutes until fluffy and creamy.
Place the peanut butter filling in a Ziploc bag, cut off one of the corners, and squeeze a dollop of filling into each cup.
Top with a Reese’s Peanut Heart!
makes 1 dozen
Oooo, I can’t let my boyfriend see this recipe until I’m willing to make them RIGHT at that moment! I think I’ll try making these with a sugar cookie recipe I have but I can’t wait to try out that filling. And I hear you on your love for peanut butter, I can eat it by the spoonful! There’s just something about that smooth, rich, creamy stuff that I can’t get enough of.
Kristy, it’s been so fun following your blog with all these fun Valentine recipes! Such a cute idea, now i just need to decide what to make!!!!! Any red velvet recipes for V-day?? My personal fav!:)
These look so yummy! I’d love for you to submit this over at the M&T Spotlight: http://www.makeandtakes.com/spotlight
PS – I found your blog through my sister Rachel (Holt). You have great recipes and pictures!
Oh man, those look AMAZING! Thanks for sharing. One of my favorite flavor combinations is chocolate and PB, so I will DEFINITELY have to be making these sometime soon.
Happy early V-day!
@ Laurel- Thanks! Heading over there.
Umm…I think you and I have the same brain sometimes. Sugar cookie dough and peanut butter…you are killing me. Sheri bought some of those hearts in Hawaii and I killed half a bag on the way to the beach.
Wow, I would love these. I love PB, but you already know that since I just got 7 new PB flavors in the mail today from SPREAD!
Yummy, and peanut butter is probably the best food ever invented in human history, yup, yup. Also try the Reeses mini peanut butter cups. They taste better than the origional cups I think.
Happy Valintine’s Day! <3
Oh my goodness. Those are so cute! And they look delish!
Your pictures are amazing, like works of art to show these off. These sound so good and that chocolate on top is a nice little added bonus. i hope you’ll come by and share these on Sweets for a Saturday #4. http://sweet-as-sugar-cookies.blogspot.com/2011/02/sweets-for-saturday-4.html