First of all, Happy New Year’s Eve! I can’t believe that the year has gone by so quickly.
Tonight, my husband and I may or may not be going to a party. This is dependent on whether or not the party planner moves the party again. Just in case, I decided to make something last night to bring with us. I got home at about 8:30 pm, so I wanted something quick and simple that I could do before bed.
So I thought I’d do something with the 30 oz roll of Pillsbury peanut butter cookie dough that I had in my refrigerator. I remember making and having Peanut Butter Blossoms in the past, but I don’t have any Hershey’s Kisses in my apartment.
I do, however, have a bag of mini Reese’s cups and a mini muffin pan. I like mini things.
I’ve seen these before, but I wanted to make sure that I made them correctly, so I did a Google search and found a recipe for them on food.com.
Stormy’s Recipe shared by Karen=^..^=
Ingredients
- 18-24 mini Reese’s cups
- 1 (18 ounce) package of refrigerated peanut butter (or any variety of cookie really) cookie dough
Directions
- Place unwrapped peanut butter cups in freezer before starting. Note: this step didn’t happen for me until after my cookies were in the oven, so they had less time to be cold. I would suggest you actually do this step to help with the process.
- Preheat oven to 350 degrees.
- Using a miniature muffin tin, place a 1 inch ball of dough in each cup. Note: since I had the big package of cookie dough, I cut it in half. Then, I made a bunch of slices out of the half, cut those halves into fourths, and then simply plopped each fourth in a muffin cup.
- Bake for 5 minutes less than what the package directions say. (This usually turns out to be 7-8 minutes)
- Remove from oven and leave in the pan.
- Remove candy from freezer and carefully press one into each cookie. Note: I made half of these with a cluster of chocolate chips in the middle instead of peanut butter cups because my husband didn’t like the idea of the later.
- Remove from tins after they are almost cool and then place on racks to cool completely. Note: it apparently takes longer than the time I waited to scoop them out of the cups. I used a spoon to do so and wound up with at least a few that I had to immediately throw in my mouth to avoid a mess. I did not mind throwing cookies in my mouth.
I am planning on making these again, probably in the near future considering the fact that I have half a package of peanut butter dough waiting for me in the refrigerator. I also have these cookies on a plate and covered in foil in the fridge because when my bedtime rolled around (10 pm), I didn’t feel like sitting up even longer to wait for the chocolate to finish setting.
These cookies are filled with the savory, sweet goodness of peanut butter with a core of rich chocolate and a bunch of added peanut butter. And this recipe is such a great vessel for so many other things. I’m picturing using a variety of different refrigerated cookie dough and candy combinations.
Is this something that you’ve played around with before?
No Penny Required 