rose's easy double peanut butter cookie cups

Name: Rose's Easy Double Peanut Butter Cookie Cups
Prep time: 10 min
Cook time: 10 min
Yield: 12
Cuisine: American
Ingredients: 1 package(s) (18-24) package miniature peanut butter cups; 1 - pouch betty crocker peanut butter cookie mix; - mini muffin liners; - mini muffin tins; ## HOMEMADE VERSION; 1 3/4 cup(s) all purpose flour; 1/2 teaspoon(s) salt; 1 teaspoon(s) baking soda; 1 stick(s) butter (1/2 cup); 1/2 cup(s) granulated sugar; 1/2 cup(s) peanut butter; 1/2 cup(s) packed brown sugar; 1 large egg (room temperature) beaten; 2 teaspoon(s) vanilla extract; 2 tablespoon(s) milk (i use evaporated); 40-44 - reeses peanut butter cups, unwrapped

(2 RATINGS)

234 Pinches 6 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Jan 20, 2012

I saw this easy cookie recipe being made on television and it is basically 2 ingredients. Great if you need a hurry up dessert. What I chose to do with mine was have assorted varieties of the peanut Butter cup, because my daughter does not like dark chocolate, only the white Chocolate It is a quick dessert idea,. Reese's has a large bag at Wal Mart with the milk chocolate, white Chocolate, and Dark Chocolate in one package. The guest usually appreciate all three varieties as well. The recipe is easy, quick & simple.

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Rose's Easy Double Peanut Butter Cookie Cups

prep time 10 Min

cook time 10 Min

method Bake

yield 12 to 14

Ingredients

1 package (18-24) package miniature peanut butter cups
1 - pouch betty crocker peanut butter cookie mix
- mini muffin liners
- mini muffin tins
HOMEMADE VERSION
1 3/4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 stick butter (1/2 cup)
1/2 cup granulated sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 large egg (room temperature) beaten
2 teaspoons vanilla extract
2 tablespoons milk (i use evaporated)
40-44 - reeses peanut butter cups, unwrapped

How To Make rose's easy double peanut butter cookie cups

Step 1

PREHEAT OVEN TO 350 DEGREES F. Unwrap the peanut butter cups and set aside in fridge till needed.Using miniature muffin tins, place one mini muffin liner in each muffin tin. Prepare cookie mix according to package directions, and then pinch off enough dough to make one and a half inch ball of dough, and fill each cup. Bake for 6 to 8 minutes.

Step 2

Remove from oven and leave in pans. CAREFULLY press one peanut butter cup into each cookie. Remove from tin when they are almost cool. COOL COMPLETELY ON TRAY IN FRIDGE OR ON WIRE RACKS.
Step 3

HOMEMADE SCRATCH VERSION: Preheat oven to 375 degrees F. Mix flour salt & baking soda in a medium bowl, stir to mix and set aside.Add butter, sugar, peanut butter& brown sugar in a separate bowl and cream together till light and fluffy. Then add in beaten egg, and beat well till mixed.Next add vanilla and milk, and beat again till mixed.
Step 4

Add flour mixture, mix well, until soft and smooth texture. Pinch off enough dough to form into a small ball about the sizr of a tablespoon, & place in ungreased paper lined mini muffin cup. THERE IS NO NEED TO SPRAY PAPER CUPS, THERE IS ENOUGH BUTTER IN COOKIE DOUGH.
Step 5

NOTE: I prefer to use the variety pac of Reeses Peanut Butter cups with the dark chocolate, milk chocolate & white chocolate. Then arrange the 3 varieties in a decorative pattern on platter where you can noticiably distinguish the different varieties. I find the large Variety pac at Wal Mart.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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