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Sugarcookie Reese’s Peanut Butter Cup
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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