Monday, December 19, 2011

Peanut Butter Cup Cookies

These cookies are really easy. They're good. And the kids, even the littlest kids can help with them.
I got the 'recipe' from my friend, Kate, a few years ago, and they've joined my holiday baking list ever since.

What You Need:
1 package refrigerated Peanut Butter Cookie dough*
1 package Miniature Reese's Peanut Butter Cups
Mini Muffin Pan
Nonstick Cooking Spray

*You can absolutely substitute your own homemade peanut butter cookie dough here. I have had to do that when I couldn't find the refrigerator stuff. The reason I like using the packaged kind is that way I don't have to worry as much about the kids touching the raw dough.

The first, and possibly most important step (I'll show you why in a minute), generously spray the pan with nonstick spray.

Then take a scoop that is about 1 Tbsp. in size, roll it into a ball (or let the kids do it because they really don't have to be perfect).

Drop it into the sprayed mini muffin cup.

Bake them for about 10 minutes at 350-degrees.

While they're baking, unwrap (or have the helper elves unwrap) the peanut butter cups. (You want to have them all unwrapped when the cookies are in the oven because you want to move kind of quickly to get the cups in the cookies.)

Take the cookies out of the oven and immediately press the peanut butter cups into the cookies.

Place them back into the oven for 3-4 more minutes to get everything nice and melty. Remove the pan to a cooling rack, and let them cool for at least 20 minutes before you remove them from the pan.

Now, if you've sprayed the pan well, the cookies should just fall out of the pan...

...if not, you'll have to wedge them out, and you end up with this.

And here are the successful ones. The kids love 'em!

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