Tuesday, September 2, 2008

Reece Cup Peanut Butter Cookies

These are Ryan's all time favorite cookie. They are very easy to make but are a little time consuming.

Reece Cup Peanut Butter Cookies

1 roll refrigerated peanut butter cookies
48 miniature Reece cups
Mini Muffin pan

Before you begin: Clear out a shelf in the freezer that will fit your muffin pan and lay a towel down. Unwrap 48 recce cups and place in the fridge to get cold.

1. Slice cookies in about 1" to 1 1/2" slices. Cut into 1/4" sections. Place each chunk into each muffin cup. (place directly in pan, do not use muffin papers.)

2. Bake in oven @ 350 for 9-10 minutes. Directly out of the oven, and working quickly, press a recce cup in the center of each cookie.

3. Place muffin pan in freezer for about 10 minutes or until Reece cup is no longer melting.

To take them out of the pan Ryan twists them and they pop out. I guess I don't have the touch b/c I have to run a knife along one side to get them to pop right out.

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