December 4 is also known as National Cookie Day! A perfect way to make your Monday a little more enjoyable.
My all-time favorite type of cookie is the Reese Cup cookie. I’m sure there are several different names for this type of cookie, but my family has always just called them Reese Cup cookies. I’m talking about the peanut butter cookies you bake in a mini muffin pan and press a mini Reese Cup in the center, making the most delicious chocolatey, peanut buttery cookie!
By now, most know I’m all for easy when it comes to recipes. I know there is a homemade way to make these cookies, and I’m sure they probably taste much better. However, I like to use the help from Betty Crocker! The following is a super simple way to make Reese Cup cookies.
What You Need:
1 bag of the Betty Crocker peanut butter cookie mix.
2 tbsp. vegetable oil
1 tbsp. water
1 bag of miniature Reese’s Cups.
Mini muffin pan.
How to prepare:
Follow the instructions on the back of the cookie mix bag to create your cookie dough. Once your dough is mixed well, you’ll want to use a spoon to scoop out a serving of dough one at a time and shape it into a ball. In a small bowl, add enough sugar so you can roll each dough ball in to cover the outside with. Take your mini muffin pan and grease each slot well. This step is important so you can easily remove the cookies once they are done baking. Once your pan is greased, add one dough ball to each slot. Heat your oven to 350 degrees and let your cookies bake for 6 to 8 minutes. You want the dough to rise and start to brown but not fully bake. I like to underbake mine just a little, so they are nice and soft! After a couple of minutes of baking, pull the pan out and gently press your Reese’s Cups into the center of each cookie. Place the cookies back into the oven for another minute or two or until you can see the Reese’s Cups begin to melt. Once they are finished, pull the pan out and let the cookies cool in the pan for a few minutes. I use a knife to gently release the edges of the cookies from the inside of the pan to help them pop out more easily. Most people might let the cookies finish cooling on a cookie rack after removing them from the pan, but I like to eat mine right away while they are still warm and gooey!