Reese's Pieces Cookies!

Reese's Piece always makes good filling for cookies! So here's a recipe for you to taste and have fun!

Ingredients

• 1/2 cup (1 stick) butter or margarine, softened                
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup REESE'S Creamy Peanut Butter
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup REESE'S PIECES Candies

 

Directions

1.  Heat oven to 350°F.
2.  Beat butter, granulated sugar, brown sugar, peanut butter, egg and vanilla in large bowl until fluffy. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in candies. Drop by heaping teaspoons onto ungreased cookie sheet.
3.  Bake 10 to 12 minutes or until edges are lightly browned; remove from oven. Cool slightly; remove from pan to wire rack. Cool completely. About 2-1/2 dozen cookies.

 Here's what the cookie lookies like!


Who's gonna eat all those? If you like, you can add chocolate too!


Yum! Have a yummy time!

Home-Made Reese Cup Recipe

Ingredients

• 1.75 ounces water
• 3.75 ounces sugar
• 1.5 ounces corn syrup or honey
• 3/4 ounce butter (omit for vegan/lactose free)
• 2.5 ounces roasted peanuts
• 5.25 ounces creamy peanut butter
• 1/2 ounce vanilla extract
• 1 ounce peanut oil or more as needed
• 20 ounces milk or dark chocolate 

Procedures

1. 1
   Make the filling: Lightly grease a sheet pan with butter and set aside. Combine water, sugar, corn syrup or honey, and butter (if using) in a medium pot. Turn the heat to medium and use a heat resistant spatula to stir gently until the sugar has dissolved. Once mixture starts to bubble, stop stirring and let simmer undisturbed.
   Cook until mixture has a pale golden color, about 300°F on a candy thermometer (a thermometer useful but not necessary, you can judge the mixture purely by color).
   Shut off heat and stir in peanuts with a spatula. Pour mixture onto sheet pan and use spatula to spread it as thin as you can manage.
   When the brittle has cooled completely, transfer it to a cutting board and chop roughly with a knife.
   Put chopped brittle into a food processor and pulse until brittle has been ground into small chunky pieces. Then let the food processor run continuously until the mixture begins to turn into a paste.
   Shut off processor, add peanut butter, then replace the lid; process until the mixture is homogeneous. Then, with mixer still running, slowly drizzle in vanilla and oil.
   The mixture should be a thick paste, but fluid enough to squeeze through a piping bag. If the mixture seems too thick, drizzle in more oil, a tablespoon at a time, until it has thinned sufficiently.
   Transfer mixture to a pastry bag fitted with a large, plain tip. Set aside until needed.
   
   
2. 
   Prepare the cups: Arrange 20 cupcake liners on a baking sheet, set aside. Temper the chocolate, or proceed with melted chocolate instead. In either case, pour 1/2 ounce chocolate into each cupcake liner.
   
   
3. 
   Use the pastry bag to pipe about three quarters of an ounce of peanut filling directly into the center of each cup. This will force the chocolate away from the center and up the sides.
   
   

   1. 4
      
      Use a damp finger to gently pat down the "peak" of each peanut butter center. Top each with another half ounce of chocolate.
      
   2. 5
      
      Take sheet pan in both hands a gently rap it against the counter to level the chocolate and dislodge any air bubbles.
      
   3. 6
      If you're using untempered chocolate, refrigerate peanut butter cups until hardened, about thirty minutes. Tempered chocolate will harden on its own in a few minutes
      After the chocolate has set, peel each peanut butter cup free from the cupcake liners. Store in an airtight container with a piece of parchment or waxed paper between each layer. They will keep for about a month at room temperature or indefinitely in the fridge or freezer. Please remember, if you use untempered chocolate you must store the candies in the refrigerator at all times.
      
      Here's the finished Reese Cup:
      
       
      

    Hope you'll like it!
   
   

   

Reese's Cake Recipe

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon pure vanilla extract
• 2 eggs
• 2 squares (1 ounce each) unsweetened chocolate, melted

For Frosting

• 2 cups creamy peanut butter
• 3/4 cup butter, softened
• 2 cups confectioners' sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 3 - 4 tablespoons milk
• 6 Reese's Peanut Butter Cups
• 1 package Reese's Peanut Butter Cups Miniatures

 Instructions

1.  Preheat oven to 350°F.2. 
2. Grease and flour (or spray with cooking spray) two 8 or 9 inch round pans.
3. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
4. Add shortening, milk, and vanilla; mix at a low speed for one minute then scrape the sides of the bowl.
5. Add eggs and chocolate and mix at medium speed for two minutes. 
6. Pour into prepared pans and bake at 350°F for 30 - 35 minutes or until toothpick inserted into center comes out clean.
7. Cool 10 minutes, then remove from pans; cool completely on a wire rack before frosting.
8. To make the frosting, cream together the peanut butter and the butter.
9. Gradually add the confectioners' sugar and beat well 
10. Add salt and vanilla and continue to beat.
11. Add milk and beat until frosting is at the desired consistency for spreading.
12. Sprinkle chopped Reese's Peanut Butter Cups on top of cake and decorate as desired. (If you wish to cut the Reese's in half, I found they cut best when refrigerated, but not frozen.)
    Details  
    Prep time: 30 mins  
    Cook time: 35 mins  
    Total time: 1 hour 5 mins  
    Yield: 1 cake
      

And you get a yummy...