Reeses Peanut Butter Cup Candy Cookies Food

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 CANDY COOKIES

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.

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.

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.

HOMEMADE PEANUT BUTTER CUPS

Steps:

• Combine 1/2 cup peanut butter, confectioners' sugar, butter and salt until smooth. , In a microwave, melt chocolate chips, candy bars and remaining peanut butter; stir until smooth., Drop teaspoons of chocolate mixture into paper-lined mini muffin cups. Drop a scant teaspoon of peanut butter mixture into each cup; top with another teaspoon of chocolate mixture. If desired, decorate with sprinkles. Refrigerate until set. Store in an airtight container.

REESE'S PEANUT BUTTER COOKIE CUPS

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!

REESE'S PEANUT BUTTER CUPS (COPYCAT)

Steps:

• In a small bowl, mix the salt, peanut butter and powdered sugar until firm.
• Melt the chocolate chips in a double boiler over hot, not boiling water (OR you can melt them in the microwave for about two minutes, stirring midway).
• Grease muffin-tin cups and spoon some chocolate into each, filling halfway.
• With the back of a spoon, draw the chocolate up the edges of each cup until all sides are coated.
• Cool in the refrigerator until firm.
• Spread about a teaspoon of peanut butter mixture onto the chocolate in each cup, leaving room for the final chocolate layer.
• Pour some chocolate (I imagine you will need to re-heat it) 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 pan when firm.

STORMY'S REESE'S PEANUT BUTTER CUP COOKIES (2 INGREDIENTS!)

Steps:

• Place unwrapped peanut butter cups in freezer before starting.
• Preheat oven to 350 degrees.
• Using miniature muffin tins, place a 1 inch ball of dough in each cup.
• Bake for about 5 minutes LESS than package directions instruct (This usually turns out to be about 7-8 minutes).
• Remove from oven and leave in pans.
• Remove candy from freezer and carefully press one into each cookie.
• Remove from tins after they are almost cool.
• Cool completely on racks.