Monday, September 30, 2013

Peanut Butter Cup Cookies


24 Mini Peanut Butter Cups, Unwrapped
1 whole Roll Peanut Butter Cookie Dough, 14 Ounce Roll


Preheat oven to 350 F. Set the unwrapped peanut butter cups aside.

Slice the roll of cookie dough into 1½ inch slices. Lay the slices on their side and cut them into quarters. Place each quarter into a hole in a greased 24-count mini-muffin tin.

Bake the cookie dough in a 350 F oven for just a few minutes, about 6 to 8 at the most. You’ll want to take them out just when they start to turn golden. The cookies will be pouf-ey at this point.

Almost as soon as you pull the warm cookies from the oven, begin lightly pressing one peanut butter cup into each cookie so that the cookie envelops the peanut butter cup. The warmer the cookies, the better. They’ll grab onto the pieces of candy and work their magic, making the candy nice and soft and melty. And ridiculous.

Let them cool slightly, then carefully remove them from the muffin tins with a spoon and serve them on a platter.

Source: The Pioneer Woman, Ree Drummond

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