Triple Peanut Cannoli Cups

2016 Georgia National Fair Peanut Recipe Contest Winner
Category: Sweet Dish
3rd place: Brenda Hammack, Byron, Ga.

For cups:
1 cup butter
1 cup peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 1/2 cups all purpose flour
1/2 tsp. salt
1 tsp. baking powder
1 1/2 tsp. baking soda

For filling:
1/2 cup ricotta cheese
1/2 cup peanut butter
3 oz. cream cheese
1/4 cup powdered sugar
1 1/2 tsp. vanilla extract
Crushed peanuts for garnish
Cream butter, peanut butter, white and brown sugars. Beat in eggs. Mix flour, baking powder, baking soda and salt together. Stir flour mix into peanut butter mix. Refridgerate for 1 hour. Remove from refridgerator. Roll dough into approx. 1 inch balls. Press dough into mini muffin cup pan. Press down in middle. Bake for 8-10 minutes at 350 degrees, until lightly browned. Remove from over, with back of spoon, press down middle of cookie to make room for filling. Let cookie cool then remove from pan to finish cooling on wire rack. Mix ricotta cheese, 1/2 cup peanut butter, cream cheese, powdered sugar and vanilla with mixer until fluffy. Fill cookie cups with mixture. Sprinkle with crushed roasted peanuts.