Peanut Butter Cup Tarts

Peanut Butter Cup Tarts

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  • ½ C butter
  • ½ C peanut butter
  • ½ C Pioneer® Sugar
  • ½ C Pioneer® Golden Light Brown Sugar, packed
  • 1 egg
  • 1 tsp. vanilla
  • 1 ½ C all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 pkg. (13 oz.) Reese’s® peanut butter cups, foil removed


  1. Preheat oven to 350° F. Grease miniature tart pans; set aside
  2. In a mixing bowl cream together butter, peanut butter Pioneer® Sugar and Pioneer® Golden Light Brown Sugar thoroughly. Add egg and vanilla; beat well. Combine flour, soda and salt; add to creamed mixture. Form rounded teaspoons of dough into small balls and place in tart pans.
  3. Bake for 8-10 minutes or until cookie puffs up and is barely done. Remove from oven and immediately push a peanut butter cup into each cookie (the cookies will deflate and form a tart shell around the cup). Cool for about 15 minutes before removing from pan. Cool completely. You can refrigerate or freeze for later use.
Peanut Butter Cup Tarts
3 votes, 2.00 avg. rating (47% score)

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.