Sunday, November 24, 2013

Pioneer Woman's Chocolate Peanut Butter Cookie Cups

There is something to be said about a 2-ingredient cookie recipe-
Especially for a lazy Sunday.

If you're looking for something utterly sweet and ridiculously easy, look no further. All you need is a refrigerated cookie dough (peanut butter or chocolate chip would work great here) and a bag of Reese's mini  pb cups. That is it. 15 minute from start to finish. Can't beat that for a lazy but yummy treat.

Side note- this is also a great cookie for cookie swaps or potluck lunches since they're already individual-sized! Next time, I'll definitely use mini muffin liners as I couldn't remove these cookie cups right out of the oven without them breaking apart.

  • 16.5-oz package refrigerated cookie dough (peanut butter or chocolate chip)
  • 1 bag of 24 miniature Reese's peanut butter cups

  1. Preheat the oven to 350 degrees. Line a mini muffin pan with liners or spray with cooking spray.
  2. Slice the cookie dough into 6 equal slices. Each slice should be approximately 1.25".
  3. Slice each slice into fourths.
  4. Place one quarter into each muffin well (should have 24 quarters total).
  5. Bake for 9-11 minutes (I baked mine for 10 minutes. They'll look slightly undone but will continue cooking in the pan once removed from the oven.)
  6. While the dough is still warm, push a peanut butter cup into each muffin cup and let cool in the pan.
  7. When the cookies are cool, use a spoon to remove them. (If you try to remove them while they are still warm, they will break apart.)
Yield: 24 cookie cups

Source: Pioneer Woman


Anonymous said...

These were really good and so easy.

Sara said...

I am glad you liked them!

Anonymous said...

Grease your muffin pan to make them come out easier (Pam, butter, Crisco, ...).

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