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.
Nutrition Facts : Calories 198 kcal, Carbohydrate 22 g, Protein 4 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 18 mg, Sodium 171 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
REESE'S™ PEANUT BUTTER CUP CANDY COOKIES
Calling all chocolate and peanut butter lovers. Here's a must-try cookie that gets a jump start from an easy mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 24
Number Of Ingredients 4
Steps:
- Make cookie dough as directed on package. Stir in peanut butter pieces. Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets; flatten slightly.
- Bake at 375°F for 10 to 13 minutes. Immediately top each cookie with 1 peanut butter cup; press lightly into dough. Cool 2 minutes; place cookies on cooling racks. Cool completely.
Nutrition Facts : Calories 160, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookies, Sodium 140 mg, Sugar 15 g, TransFat 0 g
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 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.
Nutrition Facts : Calories 185 kcal, Carbohydrate 23 g, Protein 3 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 22 mg, Sodium 147 mg, Sugar 14 g, ServingSize 1 serving
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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- Beat butter, granulated sugar, brown sugar, peanut butter, egg and vanilla in large bowl until fluffy. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in candies. Drop by heaping teaspoons onto ungreased cookie sheet.
- Bake 10 to 12 minutes or until edges are lightly browned; remove from oven. Cool slightly; remove from pan to wire rack. Cool completely.
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