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Nutrition Facts

Serving Size 1 cookies 17g

Recipe makes 50 cookies)

The following items or measurements are not included below:

1 bag semi-sweet chocolate chips

Calories 87
Calories from Fat 46 (53%)
Amount Per Serving %DV
Total Fat 5.2g 7%
Saturated Fat 1.8g 9%
Monounsaturated Fat 2.2g
Polyunsaturated Fat 1.0g
Trans Fat 0.0g
Cholesterol 1mg 0%
Sodium 53mg 2%
Potassium 58mg 1%
Total Carbohydrate 9.4g 3%
Dietary Fiber 0.6g 2%
Sugars 8.0g
Protein 1.7g 3%

how is this calculated?

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Reese's Peanut Butter Cup Cookies

Recipe #47743 | 2 hours | 1 hour prep | add private note

By: Loves2Teach
Dec 7, 2002

These cookies are incredibly easy and they look absolutely gourmet! Perfect for Christmas, which is when I make them. I promise, everyone will Oooh and Ahhh at them!

50 cookies (change servings and units)

Ingredients

  • prepared cookie dough
  • 50 bite size reese peanut butter cups (the kind in the foil wrapper)
  • 1 bag semi-sweet chocolate chips, melted

Directions

  1. 1
    The reason I did not specify how much sugar cookie dough, is because this recipe makes a million cookies, no matter which sugar cookie recipe you use.
  2. 2
    The amount of cookies you get really depends on how many peanut butter cups you buy.
  3. 3
    Pre-heat oven to 350F degrees.
  4. 4
    Press a small amount of dough on bottom and sides of a mini muffin pan.
  5. 5
    Don't make it too thin or it will be difficult to pop them out.
  6. 6
    Don't make them too thick or the cookie will not be a"bowl".
  7. 7
    It is best to do a practice run with your first batch to see which thickness works best.
  8. 8
    Try a few thicknesses in one pan.
  9. 9
    After you have pressed dough onto the sides and bottom of mini muffin pan, bake at 350 for about 10 minutes.
  10. 10
    While baking, start unwrapping peanut butter cups.
  11. 11
    YOU NEED TO WORK FAST NOW!
  12. 12
    QUICKLY put one peanut butter cup into each sugar cookie bowl.
  13. 13
    After you are done, the chocolate will be slightly melted around the edges.
  14. 14
    Run a knife, or a chopstick (something skinny) around the edge of each peanut butter cup to make the ridges disapear.
  15. 15
    This makes them look much nicer.
  16. 16
    Remove from pan using a butter knife to"pop" them out after they have cooled for about 5 minutes.
  17. 17
    Place cookies on a paper bag.
  18. 18
    When cooled, drizzle with melted semi-sweet chips.
  19. 19
    You can use the sugar cookie bowls for pretty much anything.
  20. 20
    I also fill them with melted chocolate mixed with chopped almonds, drizzled with melted caramel chips.

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Featured Reviews for This Recipe

From: Chef Maria #2

On Jan 20, 2008

I used a tube of Pillsbury Peanut Butter Cookies and these couldn't have been easier. It is true that you need to experiement with the thickness of the dough. Our first batch was too big, but with a little practice we got them just the right size. Once we put a ball of cookie dough in the pan we used a melon baller to put in a hole and mush it up the sides of the tin. This method worked the best. This was an great,easy recipe to use with the grandchildren.

0 people found this review helpful

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  • From: kristi hollingshed

    On Dec 23, 2003

    LOVE THEM!!!!!!!!!! used my own homemade peanut butter cookie dough though. Mu husband loves them---------will be making again and again! Also very easy to make!

    1 person found this review helpful

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  • From: LauraTracey

    On Dec 16, 2002

    This is a great recipe! I usually use peanut butter cookie dough when I make mine! They are yummy!!!

    3 people found this review helpful

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    From: BlueHyacinth

    On Dec 15, 2004

    These cookies are fabulous. I used peanut butter cookie dough instead of the sugar cookie dough and sprinkled mini holly candies on top of the melted chocolate. They taste so good and look so festive. They really look like little flowers. Thanks so much for a great recipe.

    2 people found this review helpful

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  • Read all 7 reviews

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