1 box powdered sugar 1 egg 1 cup melted butter 1 cup peanut butter 1 cup finely crushed graham crackers 1 package chocolate chips -- (6 ounce) 2 ounces bittersweet chocolate (optional) Mix first 5 ingredients. Pat into jelly roll pan (15.5" x 10.5" x 1"). Melt chocolate in double boiler. Pour on top. Place in refrigerator for about 30 minutes. Cut into squares (or bars) and return to refrigerator. Also good frozen.
Reese's Cookies are perfect peanut butter cookies wrapped around a Reese's peanut butter cup. They are a peanut butter lovers dream dessert! VIEW THE FULL RECIPE HERE:
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Peanut Butter Cup Cookies
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Soft Peanut Butter Cup Cookies Makes: 16
INGREDIENTS ½ cup unsalted butter, melted ⅔ cup brown sugar 1 egg 1 teaspoon vanilla ⅓ cup peanut butter 1 cup flour ½ teaspoon salt ½ teaspoon baking soda 1 cup mini peanut butter cups
PREPARATION 1. In a bowl, add the butter and brown sugar, and stir to combine. 2. Add the egg and mix until fully incorporated. 3. Stir in the vanilla and peanut butter. 4. Add the flour, salt, and baking soda. 5. Gently fold in the peanut butter cups. 6. Chill dough for at least 1 hour. 7. Preheat oven to 350˚F (180˚C). 8. Once dough is chilled, scoop out a ball about 2 inches wide. 9. 9. Place on a parchment paper-lined baking sheet, leaving about 2-inches in between each ball of dough. 10. Bake for 8 to 10 minutes, until bottom edges of cookies are golden. 11. Let cookies cool. Can be stored in an airtight container up to 5 days. 12. Enjoy!
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Reese's Peanut Butter Cookie | How To Make a Peanut Butter Stuffed Cookie
If you love peanut butter cookies, Reese's peanut butter cups, and Reese's Pieces than you HAVE to make this! So darn good!
Recipe:
REESE'S COOKIES RECIPE | Baking the Basics
Today we're making some delicious cookies featuring Reese's peanut butter cups. It's nice to be back to YouTube. Thanks so much for watching. If you like my content (or not lol) please like, comment and subscribe! TikTok: Instagram: RECIPE 1 cup/2 sticks butter 2/3 c peanut butter 1 cup white sugar 1 cup brown sugar 2 eggs 1 tsp vanilla 2 1/4 cups flour 1 tsp baking soda 1 tsp salt Hey everyone it's Matthew. If you don't know me, I'm a teen chef who's been featured on various Food Network shows. Baking and cooking are my passions and I love content creation. Thank you so much for watching my videos and if you enjoy them please like, comment and subscribe.
A Whole Reese's Cup Inside of a Cookie!
Peanut butter infused chocolate chip cookies stuffed with Reese’s Peanut Butter Cups! A great way to use up any leftover Halloween candy.
RECIPE:
Ingredients 1 cup unsalted butter softened (226.8g) 1/3 cup creamy peanut butter (90g) I have NOT tried this with natural peanut butter 3/4 cup sugar (150g) 3/4 cup brown sugar tightly packed (150g) 2 large eggs 1 teaspoon vanilla extract 3 cups all-purpose flour (380g) 2 teaspoons cornstarch or cornflour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups chocolate chips I use half regular chocolate chips and half mini (semisweet), but you can do any combination. (340g) 16 Reese's Peanut Butter Cups standard size
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Instructions 00:00 Introduction 00:24 Place your Reese's Cups in the freezer so that they will harden and be easy to stuff in the cookie dough. 00:31 In the bowl of a stand mixer (or in large bowl using electrical mixer), cream together butter, peanut butter, and sugars until light and fluffy. Scrape sides of bowl. 01:02 Add eggs and vanilla extract. Beat until well-combined (again, pause to scrape down the sides of bowl, as needed). 01:13 In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. 01:46 Gradually add flour mixture to batter while stirring on low speed until completely combined. 01:59 Stir in chocolate chips. 02:18 Place dough in refrigerator to chill 15-30 minutes (if dough is too sticky at 15 minutes, allow it to chill longer, it should be soft and pliable, but not messy). 02:27 Remove chilled dough from fridge and Reese's cups from freezer. Remove peanut butter cups from their wrappers. 02:33 Scoop dough by heaping 1 1/2 Tbs'-sized spoonful and press peanut butter cup sideways into the center. Scoop more dough, as needed, and form around peanut butter cup until it is completely concealed. 02:53 Roll into round ball and place on a wax-paper lined plate or tray. Return cookie dough balls to refrigerator for 15 minutes. 03:14 Preheat oven to 375F (190C) and line cookie sheets with parchment paper. 03:22 Place cookie dough balls at least 2 apart on cookie sheet and bake on 375 (190C) for 14 minutes, or until edges are just beginning to turn golden brown. 03:47 Allow cookies to cool completely on cookie sheet (they will be very fragile when hot) before serving. Enjoy!