Sugar Free Reeses Cup Cookies Food

SUGAR FREE REESE'S CUP COOKIES

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

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.

REESES CUP COOKIES

Steps:

• Preheat oven to 350 degrees F. Place parchment paper on the cookie sheets you plan on using.
• Combine chocolate chips and chocolate squares in a microwave-safe bowl. Microwave until melted (you will need to stop the microwave and stir the chips every two minutes to prevent the chocolate from burning). Cool slightly.
• Combine sugar and 1/2 cup shortening in a large bowl. Beat at medium speed until blended and crumbly. Beat in the eggs, one at a time, then add salt and vanilla. Reduce the speed of the mixer. Add chocolate slowly. Mix well. Stir in the flour and baking soda with a spoon until well blended. Shape dough into 1 1/4 inch balls and place a couple of inches apart on an ungreased parchment covered baking sheet.
• Bake at 350 degrees F for 8-10 minutes or until set. Don't overbake! Press the peanut butter cup into the center of each cookie immediately after removing from oven. Cool for a few minutes on the baking sheet and then transfer the cookies to another surface.
• Place the peanut butter chips in a microwave-safe dish. Microwave until smooth (you will need to stir after every minute needed in the microwave to prevent burning). Scrape the melted peanut butter chips into a frosting piping bag with a round, small tip. Squeeze the frosting in a drizzled zig-zag pattern. Enjoy!