Spoon out cookies from roll and form into a ball.
Place a ball into each cup of the pan.
Bake as directed on the package of the cookies.
Remove from the oven and push slightly, 1 miniature cup into each cookie.
Allow to cool before removing from the pan.
Slice cookie dough and cut into quarters.
Place each quarter in mini-muffin tins.
Put peanut butter cup on top.
Bake according to directions on cookie dough packaging (time and temperature).
Peanut butter cookie dough can also be used. Enjoy!
Mix brownie mix of your choice up as directed on package.
Put batter in paper cupcake liners 3/4 full.
Insert unwrapped reese cup in center of batter.
Bake at 375 for 20 minute.
his recipe makes a million cookies, no matter which sugar cookie recipe you
Double this recipe except use only 1 bag of mini chips.
Mix together the butter, brown sugar, sugar and eggs.
Add the vanilla, soda and flour.
Mix well.
Add the chips.
Mix well. Put mini muffin papers in mini muffin pans.
Scoop about 1/2 teaspoon of dough and put in each paper.
Bake about 9 to 11 minutes.
While baking, open Reese's peanut butter cups so you can insert them inside of cookie as soon as they come out of the oven. Doubled recipe makes about 120 cookies.
Let cool.
Bake at 375\u00b0.
Spray 3 tart muffin tins with Pam.
Slice and quarter icebox cookies according to directions on package.
Drop one-quarter chunk into each tart opening.
Bake at 350\u00b0 for 8 to 10 minutes. While cookies are baking, peel the papers off the Reese's peanut butter cups.
(Chill these before using.)
As soon as the cookies are removed from oven, put a Reese's cup in each cookie.
Leave in pan until cool and then place in freezer until chilled.
Remove from pan.
Keep refrigerated or in freezer until serving time.
Preheat oven to 350\u00b0.
Grease miniature muffin pan.
Mix sugars and margarine together.
Add egg, then peanut butter.
Mix in dry ingredients.
Roll peanut butter cookie mix into 1-inch balls.
Press 1 Reese's cup into the center of each ball.
Place cookies in miniature muffin pans.
Bake at 350\u00b0 for 10 minutes or until golden brown.
Let cool for 10 minutes, then press out.
Roll cookie dough into small balls, about 1-inch diameter. Drop into tart pans.
Unwrap mini Reese's cups.
Push one Reese's cup into each peanut butter ball.
Bake at 350\u00b0 for 10 minutes. Cool completely before removing from tart pans.
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
ing Irresistable Peanut Butter Cookies recipe bake at 375 degrees
nd immediately press peanut butter cup into each cookie until only
Slice and halve dough according to directions on package. Place cookie dough in miniature muffin tin; bake for 8 minutes at 350\u00b0.
Remove from oven and rap lightly on counter to make cookies fall.
Top each cookie with a Reese's cup; return to oven for 4 minutes, or until it begins to melt.
This makes about 40 to 45.
Pre-heat oven to 350*.
Place all peanut butter, Splenda and egg in a mixing bowl.
Mix well.
Scoop out by spoon fulls and form 10 1/2 inch balls.
Place on cookie sheet and bake for 8-10 minutes.
Unwrap Peanut Butter Cups while cookies are baking.
While warm place Sugar Free Reece's Peanut Butter Cups Miniatures on top.
Cut a small amount of cookie dough and put in a small, greased tart pan or pans sprayed with Pam.
(This would be 1/2 slice approximately.)
Cook at 350\u00b0 for 6 to 8 minutes.
The cookie dough will only be partially baked.
After taking off paper around Reese's cups, place one on top of partially baked cookie dough. Push down slightly. Bake 2 more minutes. Cool slightly before removing.
Combine all ingredients and shape in 1-inch balls.
Put into small muffin tins and bake for 8 to 10 minutes at 370\u00b0.
Take out of oven and insert miniature Reese's cup until just the top shows. Cool in tins about 10 minutes and remove.
Makes 48.
Cream first 6 ingredients together; mix flour, soda and salt together.
Add to first mixture.
Roll into small balls and place in small muffin tins.
Bake at 350\u00b0 for 8 to 10 minutes.
Remove from oven and place a Reese's cup in the center of each cookie. Let cool completely before removing from pan.
(Let cookies be a light golden brown before removing from oven.)
Prepare cookie mix as directed on package.
Fill mini-muffin cups one-half full of cookie mix.
Press unwrapped peanut butter cup in center of cookie mix.
Bake in center of oven at 375\u00b0 for about 10 minutes.
Let cool before removing from muffin tin. Yield: 36 cookies.
Blend Crisco and peanut butter.
Stir in salt, sugars and eggs.
Stir well.
Stir in flour and baking soda.
Roll in 1-inch balls.
Bake in muffin pans.
When done, put one Reese's cup in top of cookie after taking from pan.
Hershey's Kisses can be used.
Let cool.
Cut cookie dough into 9 equal slices.
Cut each slice into 4 equal parts.
Put each quarter into a greased miniature muffin pan.
Bake for 8 minutes or until straw color.
Immediately press 1 Reese's miniature peanut cup into middle of each cookie.
Let cool before removing from pan.
br>Push an unwrapped miniature Reese's cup into the center of