If you have never eaten these yummy cookies - you are really missing out! My mom and sister make these cookies for family gatherings and they do not last long. These are the type of cookies that you can't just eat one, two or even three! This was my first time making these cookies - I had to of course try one - pretty delicious!!! I really want to eat another!!!!!!!
Two bags of 8.5 oz. Reese's: contained 54 peanut butter cups. Made 54 peanut butter cookies with Reese's. 11 oz bags contain 35 - next time I will purchase this size. Since I had so much dough left over.
I had enough dough to actually make 14 more cookies. I added semi-chocolate chips to the extra dough and placed two marshmallows in the centers - as well as put heath bits in the cups prior to putting the dough into the cups.
Hint: I would place Reese's peanut butter cups in freezer for 30 or more minutes prior to removing the wrappers. Having them cold makes it easier to remove the wrappers - and do not melt as fast when placing them into the cookies. Work fast when placing the peanut butter cups into cookies - otherwise cookies will sink in the center.
1 cup of butter
1 cup granulated sugar
1 cup packed light brown sugar
1 cup creamy peanut butter
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
Heat oven to 375. Remove wrappers from candies.
Beat butter, sugars, peanut butter, egg and vanilla until fluffy in large bowl.
Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended.
(I used my mixer and just added the flour, baking soda and salt.)
Using 1" cookie scoop - place scoop of dough in each mini muffin cup.
Bake for 10 minutes.
Immediately place Reese's peanut butter cup in center. You shouldn't have to press much.
Cool completely in muffin pan.