Reeses Peanut Butter Chocolate Cookie Cups

• Refrigerated

  • 1 Egg

• Condiments

  • 1/4 cup Peanut butter

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Cocoa
  • 2 tsp Cornstarch
  • 1 Peanut butter icing
  • 2 cups Powdered sugar
  • 1/4 Shortening
  • 1 cup Sugar
  • 1 tsp Vanilla extract

• Snacks

  • 1 Chocolate cookie cups

• Dairy

  • 1 cup Butter

• Other

  • 36 40 mini reeses

Found on lifeloveandsugar.com

Ingredients

• Chocolate Cookie Cups
• 3/4 cup butter, room temperature
• 1 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/4 cups all purpose flour
• 1/2 cup cocoa
• 1 tsp baking soda
• 2 tsp cornstarch
• 36-40 mini Reeses
• Peanut Butter Icing
• 1/4 cup butter
• 1/4 shortening
• 1/4 cup peanut butter
• 2 cups powdered sugar

Directions

• 1. Preheat oven to 350 degrees.
• 2. Cream butter and sugars together until light and fluffy, 3-4 minutes.
• 3. Add egg and vanilla extract and mix until well combined.
• 4. Add dry ingredients and mix thoroughly. dough will be thick.
• 5. Grease a mini muffin tin.
• 6. Make balls of about 2 large tsp in size and press into the bottom of each mini muffin cup. Press the center down just a bit to make an indention, where youll add the reeses later. You want each cup to only be about 3/4 full.
• 7. Bake at 350 degrees for 8 minutes. While cookies are baking, unwrap the mini reeses.
• 8. Remove cookies from oven (the centers may look a little undone, but they will cook more as they sit) and press a reeses into the center of each of the cookie cups.
• 9. Allow to cool for 3-4 minutes in the muffin tin.
• 10. Remove cookies to a cooling rack to finish cooling.
• 11. To make the icing, beat the shortening and butter together until smooth.
• 12. Add the peanut butter and mix until smooth.
• 13. Slowly add the powdered sugar and mix until smooth.
• 14. Pipe icing onto cooled cookie cups.