Best Stormys Reeses Peanut Butter Cup Cookies 2 Ingredients Recipes

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REESE'S PEANUT BUTTER COOKIE CUPS



Reese's Peanut Butter Cookie Cups image

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

1 (16 1/2 ounce) package refrigerated peanut butter cookie dough
24 Reese's Peanut Butter cups (either full size or mini)

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



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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