There is something to be said about a 2-ingredient cookie recipe- oh.so.easy.
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
- Preheat the oven to 350 degrees. Line a mini muffin pan with liners or spray with cooking spray.
- Slice the cookie dough into 6 equal slices. Each slice should be approximately 1.25".
- Slice each slice into fourths.
- Place one quarter into each muffin well (should have 24 quarters total).
- 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.)
- While the dough is still warm, push a peanut butter cup into each muffin cup and let cool in the pan.
- 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