Sugar-cookie Reese’s Peanut Butter Cup

Sharing is caring!

This is actually two different recipes that I found, and decided to hash together; you can substitute the Sugar-cookie recipe with any hard cookie recipe that you might like better.

In medium bowl, stir together 2 3/4 Cups flower, 1 Teaspoon baking soda, and 1/2 Teaspoon salt; set aside. Then in a large bowl, cream together 1 1/4 Cup butter and 2 Cups sugar until light an fluffy; beat in your 2 eggs one at a time, then add 2 Teaspoons vanilla. Once that’s done gradually stir in dry ingredients until just blended, we found that it was easier to mix that part with a spatula (for those who don’t have a proper mixer, ours is broken).

In small bowl, combine 1 Cup peanut butter, 4 1/2 Teaspoons butter, 1/2 Cup sugar, and 1/2 Teaspoon salt until smooth

Place a small amount of Sugar-cookie dough into mini cupcake pan

Use another mini cupcake pan to press dough into bowl shapes; leave pan on and bake for 8-10 minutes, until lightly browned on edges; cool for 5 minutes

Carefully pull pans apart, then pull cookie bowls out

Pour small amount of melted chocolate inside bowls, coating the entire inside

Add a little of your Reese’s peanut butter mixture into bottom; smooth flat (this picture is before I smoothed the peanut butter mixture flat) We also placed the peanut butter mixture inside a sandwich bag and cut a small hole in the corner to make it easier to put into center without making a big mess

Pour more melted chocolate on top

Let sit in fridge or freezer till the chocolate is hard; then serve

Sugarcookie Reese’s Peanut Butter Cup

Ingredients
  

Sugarcookie

  • 2 3/4 Cups flower
  • 2 Cups sugar
  • 1/2 Teaspoon salt
  • 2 eggs
  • 1 Teaspoon baking soda
  • 2 Teaspoons vanilla extract
  • 1 1/4 Cup butter

Reese’s Peanut butter cups

  • 1 Cup creamy peanut butter
  • 4 1/2 Teaspoons butter; softened
  • 1/2 Cup sugar
  • 1/2 Teaspoon salt
  • 2 Cups semisweet chocolate chips 12 oz

Instructions
 

Sugarcookie

  • Preheat oven to 350
  • In medium bowl, stir together flower, baking soda, and salt; set aside
  • In large bowl, cream together butter and sugar until light an fluffy
  • Beat in eggs one at a time, then add vanilla
  • Gradually stir in dry ingredients until just blended

Reese’s peanut butter cups

  • In small bowl, combine peanut butter, butter, sugar, and salt until smooth
  • Melt chocolate, stir until smooth
  • Sugarcookie Reese’s peanut butter cups
  • Place a small amount of Sugarcookie dough into mini cupcake pan
  • Use another mini cupcake pan to press dough into bowl shapes; leave pan on
  • Bake for 810 minutes, until lightly browned on edges
  • Cool for 5 minutes
  • Carefully pull pans apart, then pull cookie bowls out
  • Pour small amount of melted chocolate inside bowls, coating the entire inside
  • Add a little of your Reese’s peanut butter mixture into bottom; smooth flat
  • Pour more melted chocolate on top
  • Let sit in fridge or freezer till the chocolate is hard; then serve
Women stylish haircut

Sharing is caring!