Reese's Peanut Butter Cookie Cups
What goes together better than chocolate and peanut butter? This recipe for Reese’s Peanut Butter Cookie Cups is kind of a spin on those oh-so-famous cookies you make at Christmas, Peanut Butter Blossoms. But instead of chocolate kisses, this is peanut butter on peanut butter using Reese’s Peanut Butter cups set into peanut butter cookies. Sounds amazing, right?
Mini Muffin Pans
Mini Cupcake Liners
Small Cookie Scoop
- 1/4 c Granulated Sugar
- 1/4 c Brown Sugar packed
- 1/4 c Creamy Peanut Butter
- 2 tbsp Vegetable Shortening
- 2 tbsp Butter softened
- 1 Egg
- 1/2 c All Purpose Flour PLUS 2 Tbsp
- 1/2 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/8 tsp Salt
Preheat oven to 375 degrees and add mini cupcake liners to two mini muffin pans. Set aside.
In the bowl of an electric mixer, add the butter, sugar, brown sugar, shortening, softened butter and egg.
Add the flour, baking powder, baking soda and salt.
Using a small cookie scoop, scoop balls directly into a bowl of sugar and roll.
Place balls of dough into prepared cupcake liners. Do not press down.
Bake for 8-10 minutes and place on a cooling rack. IMMEDIATELY press a Reese's Miniature into the hot cookies and allow to COMPLETELY before touching. The chocolate will melt and firm up again.