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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Reese's Peanut Butter Cup Cookies Recipe

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This recipe for Reese's Peanut Butter Cup Cookies is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. shortening/butter mix
1/2 c. peanut butter
1/2 c. brown sugar
1/2 c. white sugar
1 egg
1 1/4 c. flour
1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
2 (14 oz.) bags Reese's miniature cups

Directions:
Directions:
Combine shortening/butter, peanut butter, and sugars; beat well; add egg. Combine dry ingredients and add to mixture, beating well. Chill dough for several hours or overnight. Before you begin baking, unwrap the candy as it goes much faster. Roll dough into small balls and place in ungreased miniature muffin pans. Press down slightly. Bake in 375º oven for 8-10 minutes. Don't let them get too dark. Remove from oven and place a Reese's cup in the center of each cookie, pressing down slightly. Cool on wire rack for several minutes before removing from pan. Continue cooling on wire rack until candy is firm. Store in cool place.

 

 

 

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