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These are so easy, and they're delicious. The kids will love them, and the adults will, too. I just finished making a batch.
Use store bought cookie dough.
I use Pillsbury Peanut Butter Butter cookie dough, but you can use chocolate chip, or sugar cookie dough, too.
You need a mini muffin pan, and mini muffin backing cups. If you don't have the mini pan, you can get away with using just the cups. I just did that, and it was fine.
Pre-heat oven to 350, and place unwrapped Reese's Peanut Butter Cups in freezer.
Cut the dough into slices large enough to make a 1 inch ball of the dough. About 1/4". Place dough in cups, and press gently in the center. Do not press too hard, just enough to flatten out dough, and leave a very slight imprint in center of dough.
Bake @ 350 for 10-11 minutes.
Remove from oven and let cool 2-3 minutes, but no longer.....Place unwrapped Reese's Peanut Butter Cup in center of cup cake. Press Reese's down about half way. You're done!
They will melt a little, so you don't want to press them down to the bottom. Also, you want the cup cake to have the peanut butter cookie dough bottom, to hold the cup cake together.
If you want, you can use a butter knife to smooth out the edges of the Reese's Pieces when it starts to melt. It looks nicer than if you leave it be. Although, I seem to be the only one who does that. I'm also the only one who drizzles melted semi-sweet chocolate morsels on top, and then sprinkles them with chopped Macadamia nuts. None of that is necessary. Just depends on how fancy you want to be.
They are delicious with nothing more than Just the Reese's Peanut Butter Cups.
One tip tho...The Reese's Peanut Butter Cup will melt a little, so don't press it to the bottom of the cup cake. You need the cookie dough on the bottom to hold the cup cake together.
BTW.....I'm about to make mini brownie cup cakes with Hersey's kisses and glazed walnuts. I'll let you know if they turn out good.
Use store bought cookie dough.
I use Pillsbury Peanut Butter Butter cookie dough, but you can use chocolate chip, or sugar cookie dough, too.
You need a mini muffin pan, and mini muffin backing cups. If you don't have the mini pan, you can get away with using just the cups. I just did that, and it was fine.
Pre-heat oven to 350, and place unwrapped Reese's Peanut Butter Cups in freezer.
Cut the dough into slices large enough to make a 1 inch ball of the dough. About 1/4". Place dough in cups, and press gently in the center. Do not press too hard, just enough to flatten out dough, and leave a very slight imprint in center of dough.
Bake @ 350 for 10-11 minutes.
Remove from oven and let cool 2-3 minutes, but no longer.....Place unwrapped Reese's Peanut Butter Cup in center of cup cake. Press Reese's down about half way. You're done!
They will melt a little, so you don't want to press them down to the bottom. Also, you want the cup cake to have the peanut butter cookie dough bottom, to hold the cup cake together.
If you want, you can use a butter knife to smooth out the edges of the Reese's Pieces when it starts to melt. It looks nicer than if you leave it be. Although, I seem to be the only one who does that. I'm also the only one who drizzles melted semi-sweet chocolate morsels on top, and then sprinkles them with chopped Macadamia nuts. None of that is necessary. Just depends on how fancy you want to be.
They are delicious with nothing more than Just the Reese's Peanut Butter Cups.
One tip tho...The Reese's Peanut Butter Cup will melt a little, so don't press it to the bottom of the cup cake. You need the cookie dough on the bottom to hold the cup cake together.
BTW.....I'm about to make mini brownie cup cakes with Hersey's kisses and glazed walnuts. I'll let you know if they turn out good.
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