Cooking for a family, while making family time

Peanut Butter Cookie Cups

Peanut Butter Cookie Cups

I’m sure you’ve seen these floating around on Pinterest, or even tried them yourself. It’s a spin on the classic peanut butter blossoms that are always a Christmas cookie staple. Mine are a little different than the usual peanut butter cookie cup, I found that using the full size Reese’s peanut butter cup was too heavy. By using the mini’s you get more of an even cookie to candy ratio, also an added bonus is they come unwrapped! Talk about a time saver, no unwrapping 48 Reese’s cups. Now that being said, if Reese’s are your favorite, and you’re more about the candy than the cookie, this recipe will totally work with full size Reese’s cups, so long as you don’t mind unwrapping them.

Ingredients:

Refrigerated peanut butter cookie dough, cookies cut in half
1 bag mini Reese’s cups

Supplies needed:

Mini muffin tin
Non-stick cooking spray

Additional ingredients:

Holiday sprinkles

Makes 48 cookies

Method:

Preheat your oven to 350 degrees. Very generously spray your muffin tin with non-stick spray. Unwrap your cookie dough and cut each cookie into two even chunks. Roll each chunk of cookie dough into a ball using the palms of your hands. Drop a cookie dough ball in each mini muffin slot. Bake for 9 minutes. Once the cookies come out of the oven you have to move FAST. Place your baked cookies on the stove top and quickly press one mini Reese’s peanut butter cup into the center of each cookie. This will create your “cup”. As you gently press down on the candy the cookie will form around the sides of the candy giving it the appearance of the candy sitting inside a cookie cup. Move your cookies to a safe place to set, a dish towel or pot holders on the counter top will do. You want the cookies to have a chance to set before you try to take them out of the muffin tin. As your cookies cool, the candy in the center will begin to melt. If you’re feeling fancy now would be the time to add sprinkles. Let the cookies cool at least 10 minutes in the muffin tin. Then move them to a cookie rack to cool or if you’re short on time, or just anxious to eat, place them in the fridge to set up faster. Store in an air tight container and enjoy within a week.

 

These are delicious! Small enough to eat in one big bite if you choose, but pack a lot of flavor. My tip for this one is if you’re packing these cookies up to give out or send away, be sure to pack your peanut butter cookies separate from your mint cookies. Both have strong flavors that you don’t want competing with each other when sealed up in a baggie or container.

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