Reeses Double Peanut Butter Cookies Recipes

REESE'S DOUBLE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350º. Line cooke sheets with parchment.
• 2.Beat butter, sugar and peanut butter in mixing bowl until light and fluffy. Add egg and vanilla. Beat well.
• 3.Whisk together flour, baking soda, and salt, gradually add to peanut butter mixture beating well. Add peanut butter chips and mix on low speed. Using a 2 tablespoon ice cream scoop, drop onto prepared cookie sheets.
• 4.Bake for 12-16 minutes.

DOUBLE REESE'S PEANUT BUTTER COOKIES

Steps:

• In a mixing bowl, combine the flour, baking soda, baking powder, and salt. Whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, add the butter, granulated and dark brown sugars. Mix together until well combined and creamy, approx. 2 minutes. Add the eggs, one at a time, and the vanilla, mixing well after each addition.
• Slowly add in the flour mixture, mixing until just combined. Scrap down the sides of the bowl if necessary.
• Add the peanut butter cups and Reese's pieces to the dough. Fold together.
• Using a 2-tablespoon cookie scoop, portion the dough onto a parchment-lined baking sheet. Chill for at least 20 minutes, or as much as 24 hours.
• Preheat the oven to 375 degrees. Place the dough 2 inches apart on a parchment-lined baking sheet. Bake for 8-10 minutes until just set in the middle. Top with extra candy if desired.
• Cool for 5 minutes on the baking sheet before transferring to a cooling rack. Cool completely before storing in an airtight container.

REESE'S ORIGINAL PEANUT BUTTER CHIP COOKIES

Steps:

• Cream butter (or shortening), sugars, and vanilla until light and fluffy.
• Add eggs and beat well.
• Combine flour and baking soda.
• Add to batter and mix well.
• Stir in chips.
• Place by teaspoon fulls onto ungreased cookie sheet.
• Bake 350°F for 10-12 minutes.

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.