Reeses Cup Peanut Butter Cookies Recipes

REESE'S PEANUT BUTTER CUP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Line mini muffin tins with mini cupcake liners.
• Cream butter, peanut butter, sugar, egg, and vanilla together.
• Sift flour, baking soda, and salt together. Blend into creamed mixture.
• Roll dough into balls about nickel-size in diameter.
• Place dough balls into cupcake liners.
• Bake for 10 minutes (now is a good time to unwrap the Reese's miniature peanut butter cups).
• Remove from oven and let cool for only 1 minute.
• Press a Reese's miniature peanut butter cup into the center of each cookie.
• Allow cookies to cool for about 5 minutes before removing from the muffin tin.

AMAZING REESE'S PEANUT BUTTER COOKIES

Steps:

• Preheat Oven to 375. Unwrap the chocolates and have them ready.
• 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 balls and place in ungreased mini muffin pan.
• Bake 6-8 minutes (I bake for 6). Remove from oven and immediately press a mini PB cup into each ball. Cool and carefully remove from pan.

REESE'S PEANUT BUTTER CUP COOKIES

Steps:

• In a mixing bowl, cream the butter, peanut butter and sugars. Add vanilla and mix. Add the eggs, one at a time, beating well after each addition.
• In a separate bowl, mix the flour, baking soda and salt. Add to mixture in mixing bowl and mix until well combined.
• Roll the dough into 1" balls, then roll in sugar. Place onto a non-stick baking mat.
• Refrigerate the cookies for 30 minutes.
• Spray mini muffin tins with cooking spray, then place a cookie dough ball in each muffin cup.
• Bake the cookies at 375 degrees for about 8 minutes. If you like cookies to be soft, be sure not to overbake them. They shouldn't be browned at all.
• As soon as the cookies come out of the oven, press the peanut butter cups into the center of the cookie.
• Allow the cookies to cool for about 10-15 minutes in the pan, then loosen the cookies and move them to a wire rack to cool completely.
• Store the cookies in an airtight container.

REESE'S PEANUT BUTTER COOKIE CUPS

Steps:

• The first thing you need to decide is whether you will be using full size or mini Reese's cups. If you choose the full size, you will need a regular size muffin tin, but if you choose the minis you will need a mini muffin tin. I think the full size makes a better cookie.
• Preheat oven according to the cookie dough instructions, usually about 350°fF.
• Spray the muffin tins with butter spray.
• Ball up the cookie dough as though you are making cookies.
• Press enough dough into each tin to fill about half way.
• Bake according to cookie dough instructions.
• The cookies will puff up and fill the muffin tin.
• As soon as the cookies are done, take the tin out of the oven and press an unwrapped Reese's Cup into the center of each tin. This will create a peanut butter cookie crust around the cup.
• Let them set for a couple of minutes, while the chocolate and peanut butter melt.
• Get a nice tall glass of milk and enjoy this delicious treat!

REESE'S PEANUT BUTTER CUPS

Steps:

• In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread some of the peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Cool the cups again to firm up the peanut butter. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.

PEANUT BUTTER CUP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). 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.

REESE'S PEANUT BUTTER CUP COOKIES

Steps:

• The reason I did not specify how much sugar cookie dough, is because this recipe makes a million cookies, no matter which sugar cookie recipe you use.
• The amount of cookies you get really depends on how many peanut butter cups you buy.
• Pre-heat oven to 350F degrees.
• Press a small amount of dough on bottom and sides of a mini muffin pan.
• Don't make it too thin or it will be difficult to pop them out.
• Don't make them too thick or the cookie will not be a"bowl".
• It is best to do a practice run with your first batch to see which thickness works best.
• Try a few thicknesses in one pan.
• After you have pressed dough onto the sides and bottom of mini muffin pan, bake at 350 for about 10 minutes.
• While baking, start unwrapping peanut butter cups.
• YOU NEED TO WORK FAST NOW!
• QUICKLY put one peanut butter cup into each sugar cookie bowl.
• After you are done, the chocolate will be slightly melted around the edges.
• Run a knife, or a chopstick (something skinny) around the edge of each peanut butter cup to make the ridges disapear.
• This makes them look much nicer.
• Remove from pan using a butter knife to"pop" them out after they have cooled for about 5 minutes.
• Place cookies on a paper bag.
• When cooled, drizzle with melted semi-sweet chips.
• You can use the sugar cookie bowls for pretty much anything.
• I also fill them with melted chocolate mixed with chopped almonds, drizzled with melted caramel chips.

REESE'S™ PEANUT BUTTER CUP™ COOKIE SKILLET

Steps:

• Heat oven to 350°F.
• In large bowl, mix cookie mix, oil, water, egg and peanuts with spoon until soft dough forms. Stir in 1 cup of the peanut butter cups. Press dough in bottom of ungreased 10-inch cast-iron skillet. Sprinkle remaining peanut butter cups over top.
• Bake 26 to 30 minutes or until edges are golden brown and toothpick inserted in center comes out almost clean. Do not overbake. Cool 15 minutes on cooling rack. Use large spoon for serving. Serve warm with scoops of ice cream.