Peanut Butter Temptations Recipe
Yield: 42 CookiesRecipe by luhu.jp
Ingredients:
14 ounce: Reeses Peanut Butter Cups, Miniatures
1/2 cup: Butter or margarine softened,
1/2 cup: Packed light brown sugar,
1/2 cup: Granulated sugar,
1/2 cup: Reeses Creamy Peanut Butter,
1: Egg,
1/2 tsp: Vanilla extract,
1 1/2 cup: All-purpose flour,
3/4 tsp: Baking soda,
1/2 tsp: Salt,
Directions:
Heat oven to 375 degrees Fahrenheit. Remove wrappers from candies.
Line small muffin cups (1-3/4 inches in diameter) with paper bake
cups. In large mixer bowl, beat butter, brown sugar, granulated
sugar, peanut butter, egg and vanilla until light and fluffy. Stir
together flour, baking soda and salt; add to butter mixture, beating
until well blended. Shape dough into 1-inch balls; place one in each
prepared muffin cup. Do not flatten. Bake 10 to 12 minutes until
puffed and lightly browned; remove from oven. Immediately press
peanut butter cup onto each cookie. Cool completely in muffin pan.
About 3-1/2 dozen cookies.
Hersheys is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master compatible format by: Karen Mintzias
Source from luhu.jp
Line small muffin cups (1-3/4 inches in diameter) with paper bake
cups. In large mixer bowl, beat butter, brown sugar, granulated
sugar, peanut butter, egg and vanilla until light and fluffy. Stir
together flour, baking soda and salt; add to butter mixture, beating
until well blended. Shape dough into 1-inch balls; place one in each
prepared muffin cup. Do not flatten. Bake 10 to 12 minutes until
puffed and lightly browned; remove from oven. Immediately press
peanut butter cup onto each cookie. Cool completely in muffin pan.
About 3-1/2 dozen cookies.
Hersheys is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master compatible format by: Karen Mintzias
Source from luhu.jp
Tags
Cookies