One of my favorite Christmas memories is helping my grandpa make fudge. Throughout the year, he’d find good deals on gigantic Hershey bars (back when they were good), bags of chocolate chips and mini marshmallows and keep them stored in his chest freezer (oh how we kids eyeballed those chocolate bars).
He’d make huge batches to give away to friends and family, and if we were lucky enough to be there that weekend then we got to help. Read More
I actually haven’t made these in a little while (the picture above is about two years old!), but that’s probably because the mini Reese’s Peanut Butter Cups just don’t last that long around here!
This is how easy they are to make:
Peanut Butter Cup Cookies
You’ll need:
~ Your favorite peanut butter cookie recipe or refrigerated peanut butter cookie dough
~ Unwrapped Reese’s mini peanut butter cups
~ Mini muffin tinMake your cookie dough and roll into about one inch balls. Either grease a mini muffin tin or line with mini liners (I chose to use liners since these went into tins, otherwise I leave them bare) and plop each ball of dough in. Gently push in one mini peanut butter cup so the dough rises up around the sides.
Bake at 350 degrees for about 15 minutes or until edges are golden brown. Make sure you leave the cookies in the tin for about five minutes after you pull them out of the oven so they can set up a bit before you remove them, otherwise they’ll crumble on you!
