Finally! After one failed attempt at this recipe due to poor planning on my part, I have finally conquered Coleen's ultimate filled peanut butter cookie recipe. With its peanut butter cookie on the outside and a Reese's PB cup on the inside, these were every bit the chocolate fix that I was looking for! They were super easy to make, sturdy enough to hold up well for lunch boxes and bake sales, and quite impressive in appearance! People kept asking how the PB cup had gotten inside the cookie without totally melting (shhhh....don't tell them how easy it was)! Thank you Coleen!!!
Click for printable recipe.
The ingredients:
1 bag of miniature Reese's peanut butter cups --FROZEN
1-1/4 cups flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup butter flavored Crisco (no substitutions)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla
In a large mixing bowl, cream together the Crisco, peanut butter, sugars, egg, and vanilla until it is smooth and creamy. Next add the dry ingredients and beat until smooth. Roll dough into 1-inch balls and place them in an UNgreased mini muffin pan.
Bake at 375° for 10 minutes.
Immediately press a FROZEN miniature Reese's PB cup into the center of each cookie--pressing down until the top of the candy is at the same level as the top of the cookie.
Allow to cool in the pan for at least 2 minutes before removing them. To remove, insert just the tip of a thin knife between the cookie and the pan. Allow to cool completely and the chocolate to reset before serving. Makes about 30-36 cookies (mini-muffin size).
Enjoy!
1 bag of miniature Reese's peanut butter cups --FROZEN1-1/4 cups flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup butter flavored Crisco (no substitutions)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla
In a large mixing bowl, cream together the Crisco, peanut butter, sugars, egg, and vanilla until it is smooth and creamy. Next add the dry ingredients and beat until smooth. Roll dough into 1-inch balls and place them in an UNgreased mini muffin pan.
Bake at 375° for 10 minutes.Immediately press a FROZEN miniature Reese's PB cup into the center of each cookie--pressing down until the top of the candy is at the same level as the top of the cookie.
Allow to cool in the pan for at least 2 minutes before removing them. To remove, insert just the tip of a thin knife between the cookie and the pan. Allow to cool completely and the chocolate to reset before serving. Makes about 30-36 cookies (mini-muffin size).
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