Sugar Free Reeses Cup Cookies Recipes
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.
Nutrition Facts : Calories 122 calories, Carbohydrate 14.4 g, Cholesterol 11.3 mg, Fat 6.5 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 2.7 g, Sodium 119.1 mg, Sugar 9.2 g
REESES CUP COOKIES
The most decadent candy bar-like cookie you will ever come across. They taste the best when fresh out of the oven or warmed in the microwave just so the Reeses cup on top is slightly gooey. A definite child OR adult pleaser!
Provided by Jessa M
Categories Drop Cookies
Time 40m
Yield 19 cookies, 19 serving(s)
Number Of Ingredients 11
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!
SUGAR FREE REESE'S CUP COOKIES
Make and share this Sugar Free Reese's Cup Cookies recipe from Food.com.
Provided by NetteGail
Categories Dessert
Time 20m
Yield 10 cookies
Number Of Ingredients 4
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.
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KETO REESES PEANUT BUTTER CUPS – SUGAR FREE LONDONER
From sugarfreelondoner.com
5/5 (4)Total Time 30 minsCategory DessertCalories 113 per serving
- Place the chocolate and coconut oil in a heat proof bowl and melt over a pan filled with a little water. Stir a couple of times. Remove the bowl from the pan and allow to cool a little. (Alternatively, heat in the microwave.**)
- Mix the peanut butter with the sweetener (if using) and salt. Use firmer peanut butter from the bottom of the pot.
- Add about 1 tsp of chocolate to each cup and use the back of a teaspoon to coat the sides. Place in the freezer to set for 10 minutes.
SUGAR-FREE KETO PEANUT BUTTER CUPS RECIPE - 5 INGREDIENTS
From wholesomeyum.com
4.9/5 (40)Total Time 1 hr 5 minsCategory Dessert, SnackCalories 187 per serving
- For the bottom chocolate layer, heat half of the chocolate (5 oz, 142 g) and half of the coconut oil (2 1/2 tbsp, 35 g) in a double boiler on the stove, stirring frequently, until melted. (You can also heat in the microwave, stirring at 20 second intervals.) Stir in half of the vanilla (1/4 tsp, 1mL), if using.
- Fill the bottom of the parchment cups evenly with chocolate (about 2 tsp (10 mL) in each). Freeze for 10 minutes, until at least the top is firm.
- Meanwhile, for the peanut butter layer, heat the peanut butter and coconut oil in a double boiler or microwave (same method as step 2). Stir in the powdered sweetener, peanut flour, vanilla (if using), and sea salt (if using), until smooth. Adjust sweetener and salt to taste if desired.
WHITE CHOCOLATE PEANUT BUTTER CUPS (REESE'S) - RECIPES
From elavegan.com
5/5 (3)Total Time 20 minsCategory Chocolate, DessertCalories 170 per serving
- If using store-bought white chocolate, melt it in a double boiler (or in a microwave). Then pour about 1 1/2 tablespoons of the melted chocolate into a silicone cupcake liner or a regular cupcake liner (placed in a muffin tin). Chill in the freezer for about 5 minutes.Note: If you're using homemade chocolate, prepare it up to the point of pouring it into molds.
- Then, add about 1/2 tablespoon of peanut butter, freeze again for 5 minutes. Finally, top with 1 1/2 to 2 tablespoons of melted white chocolate. Repeat these steps with the remaining mixture.
- Freeze or refrigerate until set. Remove from the cupcakes and enjoy! Store leftovers in the fridge or freezer.
PEANUT BUTTER STUFFED SUGAR COOKIES | RECIPES
From hersheyland.com
Servings 10Total Time 1 hrCategory Tags
- Heat oven to 350° F. Line two baking sheets or cookie sheets with parchment paper. Remove wrappers from peanut butter cups; set aside.
- Beat butter and sugar in bowl of electric mixer fitted with paddle attachment 4 to 5 minutes or until light and fluffy. Add egg and vanilla, mixing to combine. Stir together flour, baking powder and salt; beat into butter mixture until just combined.
- Divide dough into 10 (about 1/3 cup) pieces. Working with one piece at a time, divide each piece in half. Flatten one half to about 1/4 inch thickness. Place peanut butter cup on flattened piece. Flatten remaining half so that it covers peanut butter cup; press cookie edges together. Place on prepared baking sheet. Repeat procedure with remaining dough pieces and peanut butter cups. Place 5 cookies about 2 inches apart on each prepared baking sheet.
- Bake 16 to 18 minutes or until cookie edges are light golden. Cool completely on baking sheet. Cookies may be stored in airtight container for up to one week.
PEANUT BUTTER COOKIE CUPS - LIKE MOTHER LIKE DAUGHTER
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4.6/5 (7)Total Time 18 minsServings 24Calories 126 per serving
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5/5 (1)Total Time 26 minsCategory Dessert RecipesCalories 337 per serving
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SUGAR-FREE REESE'S PEANUT BUTTER CUPS - OATMEAL WITH A FORK
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5/5 (4)Total Time 40 minsCategory Dessert, SnackCalories 253 per serving
- Stir peanut butter layer until smooth. I would use all room temperature ingredients to avoid any clumping of the coconut oil.
SUGAR-FREE PEANUT BUTTER CUPS RECIPE (VEGAN, GLUTEN-FREE ...
From isabellemckenzie.com
5/5 (3)Total Time 30 minsCategory DessertCalories 96 per serving
- In a small mixing bowl, mix together all of the chocolate layers ingredients, scraping the sides and bottom of the bowl, making sure that everything is incorporated.
- To assemble line a small muffin pan with paper liners (or use a candy cup mold). Fill the bottom of the lined cups or molds evenly with chocolate (about 1-2 tsp). Leave it to set for about 10 minutes in the fridge. Now spoon and center, roughly 1 teaspoon of the peanut butter layer mix onto each bottom filled chocolate layered cup. It should spread without reaching the edges. Top with another teaspoon of chocolate mix, to cover the top and edges.
- Allow it to set at room temperature for 15 minutes, then place it into the fridge, allowing it to set completely.
REESE'S CHOCOLATE CHIP COOKIES - FAMILY COOKIE RECIPES
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5/5 (3)Total Time 40 minsCategory Cookies, DessertCalories 426 per serving
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