Peanut Cup Cookies

Peanut Butter Cup Cookies


1 3/4 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup peanut butter

1/2 cup packed brown sugar

1 egg, beaten

1 teaspoon vanilla extract

2 tablespoons milk

40 mini chocolate covered peanut butter cups, unwrapped


Preheat oven to 375 degrees F.  Sift together the flour, salt and baking soda; set aside.

Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.

Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Peanut Butter Pie from Grandma’s Kitchen


 Peanut Butter Pie


1 cup cold milk
½ cup cornstarch
1 tsp salt
1 tsp vanilla
3 egg yolks
3 cups milk
3 Tbsp butter
cup sugar
1 cup powdered sugar
½ cup crunchy peanut butter
baked 9-10 inch deep pie shell
2 cups whipped topping (sweetened)



Mix cornstarch, salt, 1 c milk, egg yolk and vanilla with a wire whisk until smooth. Set mixture aside. Heat 3 c milk, butter and sugar until scalding, stirring constantly. Add cornstarch mixture to hot mixture while stirring with a whisk. Cook until mixture has thickened but remove from heat before boiling. Chill in fridge


Mix powdered sugar and peanut butter until small crumbs form (mix with water)

Place 1/2 of the crumbs onto pie shell. Spoon chilled pudding on top of crumbs

Place remaining crumbs on top of the pudding- remaining a little to sprinkle on whipped topping. Top with whipped topping and extra crumbs.

Southern Peanut Butter Pie

Southern Peanut Butter Pie



1 (5-ounce) sleeve cinnamon Graham crackers (approximately 9 whole crackers)

1 cup salted roasted peanuts

2 tablespoons sugar

6 tablespoons butter, slightly softened

1½ cups creamy peanut butter

1 (8-ounce) package cream cheese, softened

1 cup confectioners’ sugar, sifted

2 cups heavy whipping cream

Garnish: chopped peanuts, and sweetened whipped cream


Preheat oven to 350°. Lightly spray a 9-inch pie plate with nonstick cooking spray.

In the work bowl of a food processor, combine Graham crackers, peanuts, and sugar; pulse until finely ground, 5 to 6 times. Add butter; pulse until blended, 3 to 4 times. Reserve 1 tablespoon crumb mixture for garnish. Spoon crumb mixture into prepared pie plate, pressing into bottom and up sides, using the back of a measuring cup.

Bake until lightly browned, approximately 10 minutes. Let cool completely.

In a large bowl, combine peanut butter and cream cheese. Beat at medium speed with an electric mixer until smooth, stopping to scrape bowl occasionally. Add confectioners’ sugar, beating to blend. Add cream; beat on low speed until combined. Increase speed to high; beat just until mixture is thick. (Be careful not to overbeat.) Spread filling into prepared crust. Cover, and refrigerate until firm, approximately 4 hours. Garnish with reserved 1 tablespoon cracker crumbs, chopped peanuts, and sweetened whipped cream, if desired.



4 ounces cream cheese
2 tablespoons natural peanut butter
2 tablespoons butter
2 eggs
1 teaspoon vanilla
1/4 cup granulated Splenda or equivalent liquid Splenda
2 tablespoons cocoa, sifted


Put the first 3 ingredients in a medium size microwaveable bowl. Microwave on HIGH about 30 seconds to soften the cream cheese and butter. Beat with a wire whisk until smooth and creamy. Add the remaining ingredients and beat until well blended. Pour into a lightly greased 8-8 1/2″ round glass or ceramic quiche pan or pie plate. Microwave on 50% power 5-6 minutes, rotating every 2 minutes, until the center is set, but still soft. Cool and chill before serving.

Makes 4-6 servings
Freezing not recommended

With granular Splenda:
Per 1/4 recipe: 246 Calories; 22g Fat; 8g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
Per 1/6 recipe: 164 Calories; 15g Fat; 5g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

With liquid Splenda:
Per 1/4 recipe: 240 Calories; 22g Fat; 8g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/6 recipe: 160 Calories; 15g Fat; 5g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs