Here's a special Reese cup cookie recipe for you to try out:
Ingredients:
1 roll peanut butter cookie dough (without nuts)
36 Reese's peanut butter miniatures
Directions:
Spoon small amounts (about 2 teaspoonfuls) into small mini muffin tins that have been sprayed with Pam. Don't over fill. If the dough bakes over the top of the tin, the cookie will come apart when removed from the muffin tin.
Bake for 10 minutes at 350. As soon as they are removed from the oven, press a small peanut butter cup (unwrapped!) into the center.
Let the cookies set in the muffin tins for a few minutes. The dough is soft and fragile. If they are removed immediately, they fall apart. Gently slide a small frosting spatula along the edge of the cups to loosen them.
Optional: After the cookies have cooled completely and the chocolate has hardened, drizzle with melted almond bark (vanilla) and decorate with chocolate sprinkles. Or use red and/or green candy melts to drizzle over the tops and decorate with candy sprinkles.
Timesaver tip: Use store bought refrigerator cookie dough (approximately 16 ounce package) for this recipe. Slice it into 12 slices and divide each slice into four pieces.
Variation: Some Wal-Marts also sells mint cups and you can use them with sugar cookie dough. These are more delicate looking and great for teas, baby or wedding showers, or Easter.
Ingredients:
1 roll peanut butter cookie dough (without nuts)
36 Reese's peanut butter miniatures
Directions:
Spoon small amounts (about 2 teaspoonfuls) into small mini muffin tins that have been sprayed with Pam. Don't over fill. If the dough bakes over the top of the tin, the cookie will come apart when removed from the muffin tin.
Bake for 10 minutes at 350. As soon as they are removed from the oven, press a small peanut butter cup (unwrapped!) into the center.
Let the cookies set in the muffin tins for a few minutes. The dough is soft and fragile. If they are removed immediately, they fall apart. Gently slide a small frosting spatula along the edge of the cups to loosen them.
Optional: After the cookies have cooled completely and the chocolate has hardened, drizzle with melted almond bark (vanilla) and decorate with chocolate sprinkles. Or use red and/or green candy melts to drizzle over the tops and decorate with candy sprinkles.
Timesaver tip: Use store bought refrigerator cookie dough (approximately 16 ounce package) for this recipe. Slice it into 12 slices and divide each slice into four pieces.
Variation: Some Wal-Marts also sells mint cups and you can use them with sugar cookie dough. These are more delicate looking and great for teas, baby or wedding showers, or Easter.
Happy Eating!
This is what you get! Hope its delicious!!
