Reeses Peanut Butter Cookie Cups Recipes

AMAZING REESE'S PEANUT BUTTER COOKIES

Steps:

• Preheat Oven to 375. Unwrap the chocolates and have them ready.
• 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 balls and place in ungreased mini muffin pan.
• Bake 6-8 minutes (I bake for 6). Remove from oven and immediately press a mini PB cup into each ball. Cool and carefully remove from pan.

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 COOKIE CUPS

Steps:

• Heat oven to 375 degrees. Prepare a miniature muffin tin pan and spray with cooking spray. Set aside.
• In a small mixing bowl, add the flour, baking soda, and salt. Stir with a whisk to break up any clumps. Set aside.
• In a larger mixing bowl, cream together the butter, granulated sugar, brown sugar, and peanut butter. Beat for 1-2 minutes until lighter in color and fluffy looking.
• Add vanilla, egg, and milk. Beat until combined. Stir in the dry ingredients and mix by hand, with a wooden spoon just until combined.
• Roll the cookie dough into 1" dough balls and place one in each miniature muffin tin. Cook for 7-8 minutes. Cookie cups will look puffy and lighter in color, but should NOT be browned at all on the sides.
• Immediately after taking cookie cups out of the oven, gently press an unwrapped miniature Reese's peanut butter cup into the center of each one. Let cool in the pan for 10-15 minutes and then transfer to a wire rack to cool completely.

REESE'S PEANUT BUTTER COOKIES

Steps:

• With a hand mixer, cream together the peanut butter, butter, white sugar and brown sugar until blended.
• Beat in the egg, milk, and vanilla.
• Combine the flour, baking powder and salt in a separate bowl.
• Add flour mixture to the peanut butter mixture and mix together. Stir in whatever mix of chocolate chips, peanut butter chips, mini Reese's pieces and regular Reese's Pieces you'd like! I used about 1/2 cup of each, reserving some of the Reese's Pieces for the top of the cookies.
• Scoop tablespoonfuls of dough and roll into balls.
• Place cookies 2 inches apart on parchment lined cookie sheets. Press additional Reese's Pieces onto each cookie dough ball.
• Bake for 8-10 minutes at 375. Don't overcook! These cookies are much better soft and just barely cooked all the way through. I baked the cookies scooped with the medium 1.5 TBSP scoop for 8 minutes and the 3 TBSP cookies for 10 minutes.

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 CUP COOKIES

Steps:

• 1. Preheat oven to 375 degrees and line cook sheets with parchment paper.
• 2. In a stand mixer combine butter, sugar and brown sugar. Beat for 2 minutes. Scrape down the sides of the bowl as needed. Add in peanut butter and beat for 1 more minute. Add eggs and vanilla and gently combine.
• 3. In a separate bowl add flour, baking powder, baking soda and salt. Whisk together.
• 4. Slowly add dry ingredients to the wet ingredients. Just before it's totally combined, add in 1 1/4 cup of milk chocolate chips. Stir until just barely combined.
• 5. Make dough balls (mine were large, about 1/4 cup) and place them on cookies sheets. Bake for 9-11 minutes (less time for smaller cookies). Be careful not to over bake because pb cookies can turn out dry if you do!
• 6. When you pull them out of the oven, give them 1 or 2 minutes to cool and then press in the extra milk chocolate chips and the peanut butter cups. Just push them into the cookies to make them look picture perfect! They'll melt a bit once added!
• NOTE: Next time I make these I'll be making them smaller because the mega cookies were a tad too rich for me, but we ate them with ice cream and it was incredible!

PEANUT BUTTER CUP COOKIES

Steps:

• Preheat the oven to 350°You will need (2) 12 cup muffin tins. If you only have 1, you will want to refrigerate the dough while you wait for the first batch to cook.
• In a bowl of a stand mixer with the paddle attachment or a hand held mixer, cream together the 1/2 cup butter, 1/2 cup creamy peanut butter, 1/2 cup white sugar, 1/2 cup brown sugar until it is combined and fluffy.
• Blend in 1 egg and 1/2 tsp vanilla.
• Sift 1 1/4 cup flour, 1/2 tsp baking soda, 1/2 tsp salt into the cookie dough mixture. Blend just until the flour is incorporated.
• Form the cookie dough into about 1-1.5 inch balls and place in the ungreased muffin tin. You will have about 20-24 balls.The dough is sticky but work quickly so the dough doesn't get too warm.**If you are working with one muffin pan, place the remaining dough in the fridge until the first batch is cooked.
• Bake the cookies for 8-10 minutes. Do not overbake, you want them to be golden and the middle to still be soft so you can put a Reese's in the middle. While they are baking unwrap the Reese's Peanut Butter Cups.
• As soon as the cookies come out of the oven press a peanut butter cup into the middle of each cookie. Let them cool for about 5 minutes and then remove them from the muffin tin.
• Store at room temp. in an air tight container for up to a week.

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.