• Preparation Time 15 minutes
  • Baking Time 14 minutes
  • Makes about 24 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • ¾ cup butter, softened
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups Robin Hood® Original All Purpose Flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 24 mini chocolate peanut butter cups

Serving Size: about 24 cookies


Serving Size: about 24 cookies

  • Preheat oven to 350°F (180°C). Lightly grease mini-muffin pan or line with paper liners.
  • Cream butter and sugars in grand bol mélangeur. Add egg and vanilla and mix well.
  • Add flour, baking powder, baking soda and salt to butter mixture and mix until incorporated.
  • Shape 1 tbsp (15mL) dough into a round ball. Place in prepared pans.
  • Bake in preheated oven for 14 minutes or just until lightly browned. Remove from oven and immediately make wells in the center of each one by pressing down with a melon scoop or small spoon. Press chocolate peanut butter cup into well. Let cups cool completely in pan until chocolate is solid.


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