By Eat More Chocolate Team Cookies Everyday, Kid's Favorites, Winter Warm Baking
June 11, 2015
Reese's Peanut Butter Cookie Dough Cookie Cups are the perfect way to eat your cookies and your cookie dough too!
Heat oven to 350°F.
Spray miniature muffin tin with cooking spray.
Knead flour and cookie dough together. Stir in peanut butter chips.
Press one tablespoon of the cookie dough in bottom and up side of each muffin cup.
Bake for 8-10 minutes, or just until edges are golden brown.
Let cookie cups cool for 7-10 minutes and gently remove from tin by slowly twisting and lifting up.
Place on cooling rack and let cool completely.
In small microwavable bowl, microwave chocolate chips on high, stirring every 30 seconds, until smooth.
Place chocolate jimmies in a separate shallow bowl or ramekin.
Gently dip cookie cups in melted chocolate and then immediately dip into chocolate jimmies. Place cookie cups on a waxed paper lined baking sheet and let chocolate set up.
Gently press Reese's Minis into the center of each cup.
Cream butter and peanut butter together with brown sugar.
Beat in vanilla and salt.
Stir in flour until thoroughly combined.
If cookie dough appears dry, add milk 1 tablespoon at a time until moist.
Stir in peanut butter chips, semi-sweet chocolate chips, and Reese's minis.
Use a cookie scoop to scoop cookie dough onto cookie cups.
Serve immediately or cover and refrigerate.
1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookie dough
⅓ cup all purpose flour
½ cup peanut butter chips
½ cup chocolate jimmies or sprinkles
½ cup semi-sweet chocolate chips
20 Reese's Minis
Reese's Peanut Butter Edible Cookie Dough
¼ cup butter, softened
½ cup peanut butter
½ cup brown sugar
¼ cup granulated sugar
1 tsp vanilla
½ tsp salt
¾ cup all-purpose flour (spooned and leveled)
1-2 Tbls milk (as needed)
1 cup Reese's minis, chopped