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
