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
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.
Nutrition Facts : Calories 185 kcal, Carbohydrate 23 g, Protein 3 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 22 mg, Sodium 147 mg, Sugar 14 g, ServingSize 1 serving
REESE'S PEANUT BUTTER CUP FILLED COOKIES
another great recipe from hersheys.com
Provided by Sheila Johnson @shehuner5999
Categories Cookies
Number Of Ingredients 9
Steps:
- Heat oven to 350° F
- Beat butter, sugar and peanut butter in large bowl until well blended. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in mini peanut butter cups. Drop by heaping teaspoons onto UN greased cookie sheet.
- Bake 12 to 14 minutes or until light golden brown around the edges. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. About 2-1/2 dozen cookies
REESE'S PEANUT BUTTER CUP COOKIES
This thick, chocolatey cookie definitely will need some milk with it! You can really taste the peanut butter because there is no flour in this recipe!
Provided by Fresh Churned Butter
Categories Dessert
Time 15m
Yield 12 cookies, 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix the peanut butter, egg, vanilla, and sugar together. Divide into two equal parts and put in separate bowls.
- Add the cocoa to one bowl and blend thoroughly.
- Take a 1/2 inch ball of each kind of dough, swirl together, flatten, and place on greased cookie sheet.
- Bake at 350 degrees for 6 to 10 minutes, depending on your preferences.
Nutrition Facts : Calories 413.5, Fat 22.9, SaturatedFat 4.8, Cholesterol 31, Sodium 209.6, Carbohydrate 44.5, Fiber 3.5, Sugar 37.4, Protein 12.7
REESE'S PEANUT BUTTER CUPS
Steps:
- In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread some of the peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Cool the cups again to firm up the peanut butter. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.
REESE'S PEANUT BUTTER CUP FILLING
Homemade recipe for the inside of Reese's cup, so you can make you own at home! [which are so much tastier!] I'd recommend using bitter sweet or milk chocolate, and using a peanut butter cup mold, which you can buy pretty cheaply at Joann's or other craft/kitchen supply stores. And if you don't have powdered sugar, you can blend regular white sugar in a coffee grinder
Provided by glerkydestiny
Categories Candy
Time 5m
Yield 66 small peanutbutter cup fillings, 66 serving(s)
Number Of Ingredients 4
Steps:
- Simple, blend (electric mixer is best with peanut butter) all ingredients together. Even better when chilled slightly.
Nutrition Facts : Calories 24.4, Fat 1.6, SaturatedFat 0.4, Cholesterol 0.5, Sodium 14.7, Carbohydrate 1.9, Fiber 0.2, Sugar 1.6, Protein 0.7
CHOCOLATE PEANUT BUTTER OATMEAL COOKIES
These chocolate peanut butter oatmeal cookies are filled with delicious surprises in every bite. We can't decide whether the chocolate chips, toasted walnuts or Reese's Pieces™ are our favorite, but thankfully we don't have to! These easy-to-bake cookies use two different pouches of Betty Crocker™ cookie mix, which gives them a delicious flavor but keeps the recipe simple and easy-to-make. We suggest doubling this recipe because these fan-favorite peanut butter oatmeal cookies tend to go quick!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl stir cookie mixes, butter and eggs until soft dough forms. Stir in chocolate chips, peanut butter pieces and walnuts.
- On large ungreased cookie sheets, drop dough by scant 1/4 cupfuls about 2-inches apart. Bake 13 to 16 minutes or until light golden brown.
- Cool 1 to 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 160 mg, Sugar 16 g, TransFat 0 g
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- In a medium bowl, combine the flour, baking soda and salt. Whisk until ingredients are well combined, then set aside.
- In a large bowl with a spatula, or a stand mixer with the paddle attachment, add the butter, sugar, brown sugar, and vanilla and cream together until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing them in after each addition. You may need to stop and scrape the bottom and sides of the bowl to make sure you combine everything.
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