Best Reeses Peanut Butter Cup Cookies Recipes

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.

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.

REESE'S PEANUT BUTTER CUP COOKIES

Steps:

• Mix the peanut butter, egg, vanilla, and sugar together. Divide into two equal parts and put in separate bowls.
• Add the cocoa to one bowl and blend thoroughly.
• Take a 1/2 inch ball of each kind of dough, swirl together, flatten, and place on greased cookie sheet.
• Bake at 350 degrees for 6 to 10 minutes, depending on your preferences.

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.