I was in my kitchen today and was thinking I haven’t baked in awhile so I opened my baking cupboard and just started to grab things out. I had some Reese’s peanut butter cups left over from the holidays and a package of Betty Crocker’s sugar cookie mix. These Reese’s Sugar Cookies are simple and a fun recipe.
Start by making the sugar cookies. Follow the directions on the back of the packaging. You want to follow the recipe for the cut out option.
Roll out the dough and cut out circles. I used a measuring cup for my circles. You can use a round cookie cutter, glass or anything in your kitchen that is round.
Line a cookie sheet with a silicone mat or grease the sheet if you don’t have a mat. Position one circle on the cookie sheet and place a Reese’s peanut butter cup in the middle of the dough. I suggest cutting the peanut butter cups in half. You can keep the peanut butter cup whole but the cookie will have a larger bump instead of a minimal one. I tried it both ways and I like it better cut in half.
Add another circle dough right on top and press the dough circles together. I used a cake pop stick to dent the edges of the cookie. If you don’t want the dents just firmly press the edges together. I also added some coarse sugar to the top of the cookie.
Bake for 9-10 minutes at 350 degrees.
Let the cookies completely cool and drizzle with melted chocolate. I used Wilton Candy Melts for the chocolate.
Reese’s Sugar Cookie
Ingredients
- 1 package Sugar Cookie Mix Betty Crocker
- 9 or 18 Reese’s Peanut Butter cups
- melted chocolate to drizzle on top
Instructions
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Preheat oven to 350 degrees.
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Make sugar cookies directed on back of package. Use the cut out option if using Betty Crocker.
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Roll out the dough and cut out circles. I used a measuring cup for my circles. You can use a round cookie cutter, glass or anything in your kitchen that is round.
-
Line a cookie sheet with a silicone mat or grease the sheet if you don’t have a mat. Position one circle on the cookie sheet and place a Reese’s peanut butter cup in the middle of the dough. I suggest cutting the peanut butter cups in half. You can keep the peanut butter cup whole but the cookie will have a larger bump instead of a minimal one. I tried it both ways and I like it better cut in half.
-
Add another circle dough right on top and press the dough circles together. I used a cake pop stick to dent the edges of the cookie. If you don’t want the dents just firmly press the edges together. I also added some coarse sugar to the top of the cookie.
-
Bake for 9-10 minutes at 350 degrees.
-
Let the cookies completely cool on a wire rack and drizzle with melted chocolate. I used Wilton Candy Melts for the chocolate.
