Peanut Butter Cookie Cups
These Reese's Peanut Butter Cookie Cups use just premade cookie dough and mini peanut butter cups to make up two dozen delicious cookies!
Servings: 24 cookies
- 1 (16oz.) package Pillsbury Ready-To-Bake Peanut Butter Cookie Dough
- 24 Reese’s miniature peanut butter cups
Preheat the oven to 350°F and grease a mini muffin tin.
Separate cookie dough and place each piece into a well of the muffin tin.
Bake for 12 to 15 minutes, the cookies should look slightly puffed and golden around the edges when done.
Remove from the oven, and press a Reese’s cups into the center of each of the cookies.
Let cool for 1 to 2 hours in the pan then gently spin the cookie cups to loosen them and use a paring knife to help pop them out.
- It’s important to let the cookies cool fully in the pan otherwise they will break or squish when trying to remove them.
- Store in an airtight container for up to 3 days or freeze for up to 3 months.
Calories: 118kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 80mg | Potassium: 52mg | Fiber: 1g | Sugar: 10g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg