Sugar Free Reeses Cup Cookies Recipes

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SUGAR FREE REESE'S CUP COOKIES



Sugar Free Reese's Cup Cookies image

Make and share this Sugar Free Reese's Cup Cookies recipe from Food.com.

Provided by NetteGail

Categories     Dessert

Time 20m

Yield 10 cookies

Number Of Ingredients 4

1 cup smooth peanut butter or 1 cup crunchy peanut butter
1 cup Splenda sugar substitute
1 egg
1 (3 1/3 ounce) package sugar-free Reese's miniature peanut butter cups

Steps:

  • Pre-heat oven to 350*.
  • Place all peanut butter, Splenda and egg in a mixing bowl.
  • Mix well.
  • Scoop out by spoon fulls and form 10 1/2 inch balls.
  • Place on cookie sheet and bake for 8-10 minutes.
  • Unwrap Peanut Butter Cups while cookies are baking.
  • While warm place Sugar Free Reece's Peanut Butter Cups Miniatures on top.

REESE'S PEANUT BUTTER CUP COOKIES



Reese's Peanut Butter Cup Cookies image

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

prepared cookie dough
50 bite size reese peanut butter cups (the kind in the foil wrapper)
1 bag semi-sweet chocolate chips, melted

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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