Turn traditional peanut butter cup cookies into adorable WATERMELON cookie cups using this simple hack! Perfect for summer party treats or party favors for a themed watermelon party.
In a large bowl, cream together butter, peanut butter, brown sugar, and white sugar with an electric mixer on medium speed for 30 seconds. Add in vanilla and egg and continue to mix for 10 seconds.
Bake at 350 degrees for 8 minutes. This is the key to making sure the cookies are soft. After 8 minutes, you may look at the cookies and think they look too doughy and be tempted to put them back in the oven. But trust me, take them out at 8 minutes and they will finish baking on the cooling rack.
Remove from oven, and immediately press one mini (unwrapped) Reeses peanut butter cup into the center of each cookie. Do not remove from pan.
Once pan is cool to the touch, place in refrigerator until chocolate rehardens.
Use a spoon to gently “scoop” the cookies from the pan. This is where spraying the muffin tin before baking is crucial, otherwise, your cookies will stick to the pan. Once removed, use a sharp knife to GENTLY cut through the middle of each cookie.
Squeeze a few drops of pink & green gel food coloring on a plate then use food-safe paint brushes to paint a green border around the edge and a pink in the middle. You can find food-safe paint brushes on Amazon or at craft stores like Michaels or Hobby for around $3/pack of 3 (Wilton sells them, but I've also seen Hobby Lobby have their own, for cheap).
Once dry, use a black food marker to draw on the seeds.