White Chocolate Mini Reeses Pb Cup Cookies Food
CHOCOLATE PEANUT BUTTER CUP COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 24 cookies
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F.
- Slice the cookie dough into 1-inch-thick slices, then into quarters. Place one quarter into each cup of a mini muffin pan. Bake for 9 to 11 minutes.
- While the dough is still warm, push a peanut butter cup into each muffin cup and let cool in the pan. When the cookies are cool, use a spoon to remove them.
WHITE CHOCOLATE MINI REESE'S PB CUP COOKIES
This recipe was given to me from a co-worker. This is now my favorite cookie.
Provided by Julie Tomblin @julienjeremy
Categories Cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Cream together sugars and butter, adding in one egg at a time, and vanilla.
- In seperate bowl combine dry ingredients well. Adding the dry into the wet into three stages. After mixed well set aside. Unwrap candies.
- Spray mini muffin pan with Pam. Take a teaspoonful of batter and roll into a ball and place into a mini muffin pan filling it about 2/3 of the way up.
- Bake about 8-10 minutes.Take pan out of oven and press a peanut butter cup into the center and cool completely before placing onto wire racks.
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- Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper and set aside. In a medium sized bowl whisk together the flour, baking soda, and sea salt; set aside.
- Add the sugars, vanilla, and butter to a large bowl and whisk until light and fluffy; about 2 minutes (I recommend using a stand mixer/ handheld mixer to help here, if you have one). Add the eggs and beat quickly – for only about 30 seconds – until they’re just combined. Let the mixture rest for 5 minutes, then beat the eggs for another 30 seconds. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in white chocolate, peanut butter chips, and Reese's Pieces.
- Roll 3 tablespoon sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets in preheated oven and bake for 11 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely.
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