How to Make Reese's Peanut Butter Cup Cookie Dough | Eat the Trend
Are you the kind of person who loves to lick the spoon? And how do you feel about Reese's peanut butter cups? Well if the answer to both of those questions is yes, then boy do we have a dessert for you. Imagine combining all of your favorite sweet flavors together into an edible cookie dough, no raw eggs required! These are perfect for some sweet snacking or even better rolled into balls and dipped in chocolate.
Reese's Peanut Butter Edible Cookie Dough
Adapted from Edoughble.com
2 sticks butter, at room temperature
1 teaspoon salt
1 1/2 cups granulated sugar
1/4 cup applesauce
2 tbsp. peanut butter
1/8 teaspoon nutmeg
2 cups all-purpose flour
1 teaspoon vanilla extract
1 cup Reese's pieces
1/2 cup Reese's peanut butter cups, cut into quarters
1/2 cup peanut butter morsels
In a large mixing bowl, cream together butter, salt, and sugar until a frosting-like consistency is reached. Add applesauce, peanut butter, and nutmeg and mix until combined. Mix in flour and vanilla extract until just combined. Fold in candy and enjoy!
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1 (10oz) bag of brownie mix prepared according to package directions
12 snack size Reese’s Peanut Butter Cups
16 oz of refrigerated cookie dough
Slice cookie dough into 12 portions. Press the dough into a lined cupcake tins.
Place a peanut butter cup upside down on top of the cookie dough.
Evenly distribute brownie batter into each well.
Bake in a pre-heated 350 degree oven for 25-30 minutes or until the center is set.
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Reese's Chocolate Peanut Butter Cup Cookies
Peanut Butter Cookie Cups: soft homemade peanut butter cookie cups are baked in a mini muffin tin and then stuffed with chocolate Reese’s peanut butter cups!
Pastry Chef Attempts to Make Gourmet Reese's Peanut Butter Cups | Gourmet Makes | Bon Appétit
Reese's Pieces, Reese's Miniature Cups, Reese's Sticks, Reese's Big Cups, Reese's Big Cups Stuffed with Crunchy Cookie, Reese's Big Cups Stuffed with Reese's Pieces(!), Reese's Pumpkins and a million other Reese's variants. But there shall only be one Reese's product that Claire gourmet-izes: the classic Reese's Peanut Butter Cup. Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of Reese's.
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Pastry Chef Attempts to Make Gourmet Reese's Peanut Butter Cups | Gourmet Makes | Bon Appétit
Reese's Cookies Recipe
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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GIANT Reese's Pieces Chocolate Chip Cookies!
Bakery-quality homemade Giant Reese's Pieces Chocolate Chip Cookies are thick, chewy, chunky, and soft. An incredible combination of peanut butter and chocolate!
Visit for a printable version of the recipe and to download your FREE Cookie Customization Guide.
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RECIPE:
3 cups (381 grams) all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon fine sea salt
1 stick (113 grams) unsalted butter, at room temperature
1/2 cup (135 grams) creamy peanut butter
1 cup (200 grams) packed light brown sugar
3/4 cup (150 grams) granulated sugar
2 large eggs
1 tablespoon milk
1 tablespoon vanilla extract
1 cup (170 grams) semisweet chocolate chips
1 cup (170 grams) peanut butter chips
1 cup (170 grams) Reese’s Pieces
???????? TESSA'S FAVORITE TOOLS FOR THIS RECIPE ????????
Copper dry measuring cups*
Directions
Preheat the oven to 350°F. Line baking sheets with parchment.
In a medium bowl combine the flour, baking soda, and salt.
In the bowl of an electric mixer, beat the butter, peanut butter, brown sugar, and granulated sugar on medium-high speed until very well combined, about 2 minutes. Add the eggs, milk, and vanilla and beat until combined. On low speed gradually add the flour mixture and beat until just combined. Add the chocolate chips, peanut butter chips, and Reese’s Pieces and beat until combined. You may need to do this by hand with a spatula if your mixer isn’t strong enough.
Roll the dough into 1/4-cup balls and place on the prepared baking sheets. Flatten the dough balls into 1/2-inch thick disks. (At this point the dough can be frozen.) Bake for 12 to 15 minutes, or until the cookies are light golden brown at the edges. Place the baking sheets on cooling racks and let cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.
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I'm Tessa Arias, the creator of Handle the Heat, trained chef, and cookbook author. I share sweet treats with a sprinkling of baking science — not to mention tons of mouthwatering recipes.
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