Saturday, January 21, 2012

Chocolate Chip Peanut Butter Cup Cookies

This is the simplest and yummiest recipe ever.  It's so simple my 11-year old makes them, with a little help from the momma!  Two ingredients is all it takes.  Hope you give them a try!

Ingredients:  24 Mini Reese Peanut Butter cups & 1 package of Toll House Chocolate Chip refrigerated cookie dough.

Take the 24 peanut butter cups and unwrap them.  Once done put them in the refrigerator to keep them chilled until you need them. 

Line a 24-cup mini muffin tray with liners.

Separate your cookie dough into the 24 squares and place one in each lined well.

Bake the cookies for the time stated on the cookie wrapper.  When they are done, pull them from the oven and push a unwrapped peanut butter cup into each cookie.  They willbegin to met a little. 

Place the cookie (still in the muffin tray) into the freezer for about 20 minutes to quickly stop the cooking process and to chill them faster.  *** yes, this picture shows them out of the tray, but trust me keep them in the tray to cool them.

Take them out and go to it.  They are ready to eat, or in the case of my son, devour them!

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