Reeses Peanut Butter Cup Cookies

With Christmas less than a week away, I figured I would share with you one of my families favorite holiday cookie recipes. My dad and brothers are big peanut butter & chocolate fans, so a Christmas never goes by without making Reeses Peanut Butter Cup Cookies. These are by far the biggest hit of all the cookies in cookie land so I have to be careful not to leave them out too long after baking or they will get devoured. And I mean devoured. I compare my dad & brothers cookie thievery skills to that of a true klepto. Seriously. I look away for one minute and bam. A few more slip away. Just like that. And with 5 of these criminals running around, they disappear rather quickly. I tell ya' people, I'm living with true cookie-stealing-kleptos.

But as much as I hate to condone this behavior, I must admit...these things are pretty darn delicious. Made with homemade peanut butter dough and mini Reeses peanut butter cups, these really can't get much better. They are baked in mini muffin tins which give them the shape. Right after they come out of the oven you slip in the Reeses. Let them cool for a little bit, remove them from the pan, and they are ready to serve to your guest (or in my case, they serve themselves!) Haha.

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Reeses Peanut Butter Cup Cookies

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Recipe by Melissa Rose

Ingredients

 

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• ¾ cup soft butter or margarine
• 1 cup peanut butter
• 1 cup brown sugar
• 1 cup white sugar
• 2 eggs
• 1 tsp. vanilla
• 2 ½ cup all-purpose flour
• 1 ½ tsp. baking soda

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Instructions

 

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1. Preheat oven to 350 degrees. Unwrap peanut butter cups from foil so they are ready to insert into cookies right after they come out of the oven.
2. Cream together butter, peanut butter, brown sugar, and white sugar. Add eggs, vanilla, and baking soda. Once incorporated, slowly add in the flour and mix just until the flour disappears.
3. Fill mini muffin tins ¾ full with dough. Bake for 8-10 minutes. Once out of the oven, immediately place a mini Reese’s peanut butter cup in center of each cookie. Cool for 5 minutes and remove from muffin tin. Continue to cool cookies or place in freezer for 20 minutes to allow peanut butter cup to harden.

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