Description
Reese’s Cookie Cups blend peanut butter and chocolate in a delightful treat that brings pure happiness to your dessert table. Baking these little gems guarantees smiles and sweet moments shared with friends and family.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
Supporting Dry Ingredients:
- ½ teaspoon baking soda
- ¼ teaspoon salt
Flavor and Topping Ingredients:
- 1 teaspoon vanilla extract
- 1 cup Reeses Pieces candies
- 1 bag (10.5 ounces) Reeses Miniature Peanut Butter Cups
Instructions
- Prepare your mini muffin tin by thoroughly coating each cavity with cooking spray at 375F (190C).
- Mix 1 ½ cups flour, ½ teaspoon baking soda, and ¼ teaspoon salt in a medium bowl until evenly combined.
- Cream ½ cup softened butter with ½ cup granulated sugar and ½ cup brown sugar for 3-4 minutes until the mixture becomes pale and fluffy.
- Add 1 large egg and 1 teaspoon vanilla extract to the butter mixture, beating until smooth and fully incorporated.
- Fold dry ingredients into wet ingredients, stirring gently until just combined. Avoid overmixing the dough.
- Carefully fold ¾ cup Reeses Pieces candies into the cookie dough, distributing them evenly throughout.
- Scoop rounded tablespoons of dough into each greased mini muffin cup, filling approximately ⅔ full.
- Bake the cookies at 375F for 9-11 minutes, watching for golden brown edges as your doneness indicator.
- Immediately after removing from the oven, press 1 unwrapped Reeses Miniature Peanut Butter Cup into the center of each warm cookie.
- Sprinkle remaining ¼ cup Reeses Pieces over the tops of the warm cookies for extra crunch and decoration.
- Allow cookies to rest in the muffin tin for 5 minutes to help them set and firm up slightly.
- Transfer cookies to a wire rack and let them cool completely for about 30 minutes before serving.
Notes
- Cold butter makes mixing tough, so always let butter soften at room temperature for smooth, creamy dough.
- Press the Reeses Peanut Butter Cup gently into the warm cookie to help it melt slightly and create a perfect seal.
- Use a mini muffin tin with non-stick coating or generously grease the pan to prevent sticking and ensure easy removal.
- Refrigerate the cookie dough for 30 minutes before baking to prevent spreading and maintain a nice rounded shape.
- Prep Time: 15 minutes
- Cook Time: 9-11 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 267 kcal
- Sugar: 21 g
- Sodium: 109 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 31 mg