Reese's Peanut Butter Cup Cookies Recipe by Danielle Morse
Reese's Peanut Butter Cup Cookies Cooking Instructions 1 Preheat the oven to 375°F. Unwrap your Reese's cups and place in a small bowl (I get 2 of the 8.5 oz bags). Sift together the flour, salt and baking soda; set aside. 2 Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the eggs, vanilla and milk. Add the flour mixture; mix well. 3 Shape into 40 balls and place each onto an ungreased baking sheet. Bake at 375° for about 9 minutes (don't cook any longer than that so your cookie doesn't get too hard cause you won't be able to get the Reese's cup in the cookie). They will be a light golden brown. 4 Once done remove from the oven and immediately press a mini peanut butter cup into each cookie. Cool and carefully remove from pan. 5 Enjoy and don't spoil your supper!😉 1 Preheat the oven to 375°F. Unwrap your Reese's cups and place in a small bowl (I get 2 of the 8.5 oz bags). Sift together the flour, salt and baking soda; set aside. 1 Preheat the oven to 375°F. Unwrap your Reese's cups and place in a small bowl (I get 2 of the 8.5 oz bags). Sift together the flour, salt and baking soda; set aside. 2 Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the eggs, vanilla and milk. Add the flour mixture; mix well. 2 Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the eggs, vanilla and milk. Add the flour mixture; mix well. 3 Shape into 40 balls and place each onto an ungreased baking sheet. Bake at 375° for about 9 minutes (don't cook any longer than that so your cookie doesn't get too hard cause you won't be able to get the Reese's cup in the cookie). They will be a light golden brown. 3 Shape into 40 balls and place each onto an ungreased baking sheet. Bake at 375° for about 9 minutes (don't cook any longer than that so your cookie doesn't get too hard cause you won't be able to get the Reese's cup in the cookie). They will be a light golden brown. 4 Once done remove from the oven and immediately press a mini peanut butter cup into each cookie. Cool and carefully remove from pan. 4 Once done remove from the oven and immediately press a mini peanut butter cup into each cookie. Cool and carefully remove from pan. 5 Enjoy and don't spoil your supper!😉 5 Enjoy and don't spoil your supper!😉 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cheesey hammy hashbrown casserole! Japanese Onion Soup Brides Icing.. Chocolate Icing Fill em Chili Cheesey hammy hashbrown casserole! Japanese Onion Soup Brides Icing.. Chocolate Icing Fill em Chili Foolproof Basic Chawanmushi Stir Fried Natto and Chopped Udon Noodles with Sesame Oil Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce Easy Siumai in a Frying Pan Rich Creamy Oyster Pasta Homemade Lasagna Easy Pad Thai with Dried Udon Noodles Shrimp and Scallop Doria with Handmade Sauce Short Ribs Macrobiotic Quiche with Plenty of Fibre Foolproof Basic Chawanmushi Stir Fried Natto and Chopped Udon Noodles with Sesame Oil Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce Easy Siumai in a Frying Pan Rich Creamy Oyster Pasta Homemade Lasagna Easy Pad Thai with Dried Udon Noodles Shrimp and Scallop Doria with Handmade Sauce Short Ribs Macrobiotic Quiche with Plenty of Fibre