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Peanut Butter/Reeses Mini Cookies Recipe

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This recipe for Peanut Butter/Reeses Mini Cookies, by , is from Our Family, Our Traditions, Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy (Kostel) White
Added: Thursday, October 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (13 0z.) bag Mini Reeses cups (at least)
1 tube Pillsbury peanut butter cookie dough

Directions:
Directions:
After the mini Reeses are frozen - unwrap them and place them in a bowl in the freezer.

In order to make these cookies in less than one hour, and without wasting oven energy, be sure that you have 4 mini muffin tin pans available.

Unwrap the tube of cookie dough. Cut the roll in half and then cut each half in half again. You'll have 4 equal pieces.

Cut each of those 4 pieces in thirds, so that you'll have 12 slices, each about equal width.

Lay each slice down flat and cut it into fourths. As you cut them into fourths, you can put each fourth into one of the muffin tins. This should give you 48 cookies.

Preheat your oven to 350 and cook each tin for 10 minutes. (I out 2 tins in the oven at once.) AS SOON AS THE COOKIES COME OUT OF THE OVEN: press a frozen mini Reeses into the middle of it. Then use a small, skinny spatula to loosen and remove the cookies from the muffin tins. I place them on a cookie sheet, so that when they are all done I can put them in the refrigerator long enough for the Reeses to harden again. Warning: If your Reeses are not frozen when you press them into the cookies, the chocolate will melt faster and it can be a mess!!

Any peanut butter cookie recipe should work with this. Using the Pillsbury dough just makes the job go much faster!

Number Of Servings:
Number Of Servings:
48 cookies
Personal Notes:
Personal Notes:
Plan ahead!! Buy at least a 13 0z. bag of mini Reeses cups and freeze them. Also buy one tube of Pillsbury peanut butter cookie dough.

 

 

 

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