Wednesday, August 4, 2010

Chocolate Chip Peanut Butter Cookie Cups

I am in charge of pick-up desserts for approximately 100 guests for a party a bunch of friends are throwing for our dear friends Gardner and Janna, who just got married in Hawaii last month. As a result, I needed to call on some of my old stand-by dessert recipes, and the easier the better (considering I've got two additional little people commanding a good bit of my attention these days). WARNING: NONE of the baked goods recipes that you will see on this site in the next week or so are good for you. Healthy baked goods are just no fun and generally, in my experience, not worth it. Enjoy this recipe - it is the easiest dessert I have in my card file!


Recipe Notes
Wait until the cookies have cooled completely in the tins before removing them. Otherwise, the cookie will separate out from the peanut butter cup and you will have a donut shaped cookie with no peanut butter cup in the middle!

  • Store-bought, premade chocolate chip cookie dough (such as Nestle Toll House)
  • Reese's peanut butter cups - miniature size


1. Spoon cookie dough into 12-cup muffin tin sprayed with Pam. Heat oven according to package directions (likely approximately 375 degrees) and bake according to package directions (likely approximately 10 minutes).

2. Unwrap miniature peanut butter cups.

3. Remove baked cookie cups from the oven and gently press one peanut butter cup into the center of each cookie cup.

4. Allow cookies to cool completely before removing to a storage tin or platter.

1 comment: