Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 36
Ingredients
Cup Recipe
- 1/2 batch Classic Sugar Cookie Dough recipe (see below)
- 1 cup(s) creamy peanut butter
- 1 cup(s) confectioners’ sugar
- 1 tablespoon(s) (unsalted) butter, softened
- 36 piece(s) (heart-shaped) chocolate or chocolate kisses
Classic Sugar Cookie Dough Recipe
- 3 cup(s) flour
- 1/2 teaspoon(s) baking powder
- 1/2 teaspoon(s) salt
- 1 cup(s) (2 sticks unsalted) butter, softened (don’t use margarine)
- 1 1/2 cup(s) sugar
- 2 large eggs
- 1 teaspoon(s) vanilla extract
Directions
- Prepare cookie dough. In a large bowl, combine flour, baking powder and salt. In another large bowl, beat butter and sugar with a mixer at low speed until blended. Increase speed to high; beat until light and fluffy, 5 minutes. Reduce speed to low; beat in eggs and vanilla until mixed, then beat in flour mixture just until blended. Divide dough into 4 quarters; flatten each into a disk, wrap in plastic and refrigerate overnight.
- When you’re ready to make the Cupid’s Cups, remove 2 disks of dough from refrigerator. Keep remaining dough in fridge or freezer for future use.
- Preheat oven to 350 degrees F. Mist 36 mini muffin cups with cooking spray or line with paper liners. Roll a rounded teaspoon of dough into a ball; press into and up sides of a mini muffin cup to form a shell. Repeat with remaining dough.
- Bake about 12 to 15 minutes, or until lightly golden. Remove from oven and press the end of a wooden spoon into each cookie cup to reshape cup. Cool 2 minutes in pans, then carefully remove cookie cups to rack to cool completely.
- Meanwhile, beat peanut butter, sugar and butter in a bowl with an electric mixer until creamy. Fill each cookie cup with about 1 tablespoon filling (use a piping bag or a zip-top bag with the corner snipped off, if you like). Top with a chocolate candy.
[ad#Google Adsense-3]