THE BEST PEANUT BUTTER COOKIES
- 1/2 cup butter, room temperature
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 Tbsp vanilla
- 1 tsp baking soda
- 1 tsp salt
- 1 1/4 cup flour
- Preheat oven to 350°F
- Line a baking sheet with parchment
- Cream butter and peanut butter together until smooth. Add both sugars and beat for 2 minutes.
- Add egg, vanilla, baking soda and salt.
- Add flour.
- Scoop tablespoon amounts. Roll into a ball and then flatten
to approximately 1/2 inch thick. Place on baking sheet about 2 inches
- Bake for 10 minutes until golden edges.
- Remove from oven and cool completely.
- Adapted from Cookie and Cups
Reeses were probably one of my favorite candies growing up. It’s a pretty good toss up between Reeses and Snickers. I could go either way. But no matter what my preference, I would always save my Reeses peanut butter cups for last when I was going through my Halloween candy as a kid.
The MaryJanes always got tossed first. Yuck.
Making homemade Reeses peanut butter cups definitely isn’t as convenient as purchasing them. But it’s it a pretty fun project, especially if you have kids.
It’s surprising how much these homemade peanut butter cups taste like the real thing. But honestly, I think they taste even more identical to Buckeyes. Well, at least the recipe I use which also calls for graham cracker crumbs.
This recipe makes a TON. You might want to be pre-cautious and half it. Unless you have more restraint than I do. Then you might be okay. Otherwise you can always freeze the extra.
Homemade Reeses Peanut Butter Cups
Serves: 4 dozen mini or 2 dozen large
- For Peanut Butter Center:
- ¾ cup salted butter, melted
- 2 cups powdered sugar, sifted
- 2 cups graham cracker crumbs (approximately 28 graham crackers, about a packet and a half)
- 1 cup creamy peanut butter
- For Chocolate Coating:
- 32 ounces quality chocolate (semi-sweet, bittersweet, milk, or white)
- ⅓ cup creamy peanut butter
- ¼ cup vegetable shortening
- Line a mini muffin pan with mini liners. Spray the liners with non-stick spray to ensure easy candy removal.
- Mix together the melted butter, powdered sugar, graham cracker crumbs, and 1 cup of the peanut butter in a medium bowl. Set aside in the fridge.
- Using a double boiler, melt the chocolate with the ⅓ cup peanut butter and ¼ cup vegetable shortening. Mixture will be shiny and smooth.
- Spoon a little bit of chocolate into the bottom of each mini muffin liner. Put pan in fridge for 10 minutes.
- Once the bottom layer of chocolate has hardened, take both the pan and the peanut butter mixture out of the fridge. The peanut butter mixture should be pliable, like a stiff cookie dough. Roll a small amount of the peanut butter mixture between the palms of your hands and then flatten slightly. Place peanut butter disk onto bottom layer of chocolate. Continue until all cups are filled.
- Cover each peanut butter cup with a top layer of chocolate. Make sure that the chocolate covers the top and spills onto the sides to completely enclose the peanut butter.
- Put in the fridge for about 20-30 minutes to harden. Serve from the refrigerator.
These freeze really well. Can use regular muffin tin too for larger peanut butter cups. Once they have hardened be sure to cover them well because chocolate absorbs odors from the fridge.
adapted from Not Your Mammas Cookie
…Because a holiday platter is not complete until you ad the peanut butter blossoms!
48 HERSHEY’S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup REESE’S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Additional granulated sugar
1. Heat oven to 375°F. Remove wrappers from chocolates.
2. Beat shortening and peanut butter in large
bowl until well blended. Add 1/3 cup granulated sugar and brown sugar;
beat until fluffy. Add egg, milk and vanilla; beat well. Stir together
flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on parchment lines cookie sheet.
4. Bake 9 minutes or until lightly browned. Immediately press a chocolate into center of each
cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
Makes about 48 cookies.