Peanut Butter Mini Reese's Cup Cookies |
| Name: |
Michelle Olson |
| Base: |
USAF Academy, CO |
| Recipe: |
Peanut Butter Reese’s Cup Cookies
1/2 C. butter flavored shortening
1—14oz. Can sweetened condensed milk
1/2 C. packed brown sugar
3 Tblsp. creamy peanut butter
1 egg (or egg substitute
1 1/2 tsp. vanilla extract
1 1/2 C. all purpose flour
1 tsp. baking soda and 1 tsp. salt
1 C. graham cracker crumbs (about 8 lg. squares, crushed or in processor till fine)
1-2 bags Reese’s miniature peanut butter cups (chilled in fridge)
In a mixing bowl, cream shortening and brown sugar, beat in egg. Add vanilla and condensed milk. Blend in peanut butter. In separate bowl, combine dry ingredients; add to the creamed mixture and thoroughly blend. Drop a small teaspoonful into small muffin pan holes (looks like a muffin pan but for tiny muffins!) and bake @ 350º for 10-12 minutes or till lightly browned. (*Make sure not to over brown because they will go back in oven again for a few more minutes to melt the chocolate cups.) While they are baking peel Reese’s cups open and take off paper liner. When cookies are done baking take them out of oven and push Reese’s cups into each cookie till flush with cookie or inside a little. Pop back into oven just enough to melt the chocolate a little (maybe one or two minutes). Take out of oven and let cool just enough till they are easy to remove from pan. (They seem to come out of pan easier if cooled.) Makes about 5 dozen
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