Reeses Peanut Butter Cup Filled 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.

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 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.

REESE'S PEANUT BUTTER CUP COOKIES

Steps:

• Preheat the oven to 350F degrees.
• In a medium bowl beat together the peanut butter, sugar and egg.
• Form the dough into balls about 1 to 1.5 tablespoons in size. Place on a lined baking sheet about 2 inches apart.
• Bake in the preheated oven for 8-10 minutes, or until the tops look almost set. Remove from the oven and gently press an unwrapped peanut butter cup into the top of each cookie.

MINI REESE'S PEANUT BUTTER CUP COOKIES RECIPE

Steps:

• Heat oven to 350 degrees.
• Cream butter, sugar and peanut butter together.
• Add eggs, flour, baking soda and vanilla extract. Fold in Mini Reese's Peanut Butter Cups.
• Roll dough into 1 inch (or a little larger) balls and place on ungreased cookie sheet.
• Bake at 350°F for 10-12 minutes or until golden brown.

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.

TASTES LIKE REESE'S® CHOCOLATE-FILLED PEANUT BUTTER CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin pans with paper liners.
• Combine cake mix, cold water, peanut butter, pudding mix, and eggs in a large bowl; beat with an electric mixer until smooth. Spoon into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 18 to 21 minutes. Cool in the pans for 5 minutes. Transfer to a wire rack and let cool completely, about 25 more minutes.
• When the cupcakes are almost fully cooled, stir confectioners' sugar and milk together in a bowl. Add cocoa and cornstarch and stir until desired consistency; eyeballing it works well for icing.
• Cut out a square in the top of each cooled cupcake. Fill with icing.