Be prepared to either gain a few pounds or exercise extreme forms of self-control.
Now that I have duly warned you, you are in for a treat. Packaged up in a delightful wrapping of peanut butter cookie dough, you'll find a miniature melty, of-course-always-amazing-no-matter-how-you-dress-it-up Reese's Peanut Butter Cup. Yep. Right there in the middle of a cookie.
Genius, you say? So do I.
I was first introduced to these little gems as a young girl by an older lady on our street named Romayne, who took my siblings and I under her wing as her adopted grand kids. She refers to herself simply as "Grandma Ro" and we are blessed to know her- not only because she is as sweet and grandmotherly as they come, but because she is an amazing cook! After learning that these peanut butter cup cookies earned her accolades at the local county fair, it was with great boldness I asked for the recipe. She was gracious enough to share and I'll be forever grateful! I don't think a Christmas has gone by since then where I have not baked these delectable treats.
You won't regret trying these (unless of course you're on a diet- maybe not even then) for your holiday party or family gathering this year- they're sure to be a hit and may even become your family's new tradition!
Reese's Peanut Butter Temptations
by Hershey's (and Grandma Ro)
makes 40-60 cookies
40-60 Reese's Peanut Butter Cups Miniatures (make sure you have enough!)
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup creamy peanut butter
1/2 tsp vanilla
1 1/2 cups flour
3/4 tsp baking soda
1/2 tsp salt
Preheat oven to 375. Remove wrappers from candies. If desired, line mini muffin cups with paper baking cups. Otherwise, grease lightly.
In a large bowl, beat butter, brown sugar, granulated sugar, peanut butter, egg and vanilla until light and fluffy. In separate bowl, 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 9-10 min. or until puffed and lightly browned; remove from oven. Immediately press peanut butter cup into each cookie. Cool at least 5 minutes in muffin tin, then remove carefully to cool completely.