MARILYN’S EASY PEANUT BUTTER CUP COOKIES
1 pkg. peanut butter (or sugar) cookie dough, frozen Pillsbury
36 miniature Reese's peanut butter cups, unwrapped
Slice the frozen dough into 9 sections, quarter each section. Roll each quarter into a ball and drop into mini-muffin pan (lightly spray pan with "Pam"
if not Teflon coated). Bake per package instructions.
Immediately after taking pan out of oven, press a peanut butter cup into center of cookie. Let cool slightly before trying to remove from the pans. For
easier removal try using a very thin knife blade and slide around the edges. Let the chocolate re-harden and you can stack them into any tight container.
Store in cool area or freeze.
You can also use your favorite Peanut Butter Cookie Recipe if you like instead of the frozen dough. Enjoy.
1 pkg. peanut butter (or sugar) cookie dough, frozen Pillsbury
36 miniature Reese's peanut butter cups, unwrapped
Slice the frozen dough into 9 sections, quarter each section. Roll each quarter into a ball and drop into mini-muffin pan (lightly spray pan with "Pam"
if not Teflon coated). Bake per package instructions.
Immediately after taking pan out of oven, press a peanut butter cup into center of cookie. Let cool slightly before trying to remove from the pans. For
easier removal try using a very thin knife blade and slide around the edges. Let the chocolate re-harden and you can stack them into any tight container.
Store in cool area or freeze.
You can also use your favorite Peanut Butter Cookie Recipe if you like instead of the frozen dough. Enjoy.
