Ingredients
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40 REESE'S Peanut Butter Cups Miniatures
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1/2 cup butter or margarine (1 stick)
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1/2 cup granulated sugar
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1/2 cup light brown sugar, packed
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1/2 cup REESE'S Creamy Peanut Butter
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1 egg
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1/2 tsp vanilla extract
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1 1/2 cups all-purpose flour
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3/4 tsp baking soda
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1/2 tsp salt
Steps
1
Heat oven to 375°F. Remove wrappers from candies. Line small muffin cups (1-3/4 inches in diameter) with paper bake cups.
2
Beat butter, brown sugar, peanut butter, egg and vanilla until light and fluffy in large bowl. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Shape dough into 1-inch balls; place one in each prepared muffin cup. Do NOT flatten.
3
Bake 10 to 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup or piece onto each cookie. Cool completely in muffin pan.
Tips
Place peanut butter cups in freezer about 5 minutes for easier removal of paper cup.
Comments
Recipe provided by Hersheyland.com