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.
REESE'S PEANUT BUTTER COOKIE CUPS
Peanut Butter Cookie Cups are made in a miniature muffin tin and filled with a Reese's chocolate peanut butter cup stuffed inside a peanut butter cookie cup. The perfect & best treat for the chocolate + peanut butter lover.
Provided by Jessica
Time 18m
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Prepare a miniature muffin tin pan and spray with cooking spray. Set aside.
- In a small mixing bowl, add the flour, baking soda, and salt. Stir with a whisk to break up any clumps. Set aside.
- In a larger mixing bowl, cream together the butter, granulated sugar, brown sugar, and peanut butter. Beat for 1-2 minutes until lighter in color and fluffy looking.
- Add vanilla, egg, and milk. Beat until combined. Stir in the dry ingredients and mix by hand, with a wooden spoon just until combined.
- Roll the cookie dough into 1" dough balls and place one in each miniature muffin tin. Cook for 7-8 minutes. Cookie cups will look puffy and lighter in color, but should NOT be browned at all on the sides.
- Immediately after taking cookie cups out of the oven, gently press an unwrapped miniature Reese's peanut butter cup into the center of each one. Let cool in the pan for 10-15 minutes and then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 127 kcal, Carbohydrate 15 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 130 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
REESE'S™ PEANUT BUTTER CUP™ COOKIE SKILLET
Peanut butter lovers will go nuts for this giant skillet cookie packed with Reese's™ Peanut Butter Cups™ Minis and extra peanuts. Take it up a notch by serving it warm, topped with vanilla ice cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 10
Number Of Ingredients 5
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.
Nutrition Facts : Calories 400, Carbohydrate 52 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 35 g, TransFat 0 g
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.
Nutrition Facts : Calories 122 calories, Carbohydrate 14.4 g, Cholesterol 11.3 mg, Fat 6.5 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 2.7 g, Sodium 119.1 mg, Sugar 9.2 g
REESE'S PEANUT BUTTER COOKIE CUPS
I can't remember who first showed me how to make these, but they are simply DELICIOUS! Not to mention easy to make.
Provided by JedeyeNite
Categories Dessert
Time 20m
Yield 24 cookie cups, 24 serving(s)
Number Of Ingredients 2
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!
Nutrition Facts : Calories 205.1, Fat 11.7, SaturatedFat 3.5, Cholesterol 6.6, Sodium 148, Carbohydrate 22.6, Fiber 1, Sugar 10.6, Protein 3.9
REESE'S PEANUT BUTTER CUP COOKIES
These cookies are incredibly easy and they look absolutely gourmet! Perfect for Christmas, which is when I make them. I promise, everyone will Oooh and Ahhh at them!
Provided by Loves2Teach
Categories Dessert
Time 2h
Yield 50 cookies
Number Of Ingredients 3
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.
Nutrition Facts : Calories 87.5, Fat 5.2, SaturatedFat 1.8, Cholesterol 1, Sodium 53.4, Carbohydrate 9.4, Fiber 0.6, Sugar 8, Protein 1.7
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