Reese’s Cup Stuffed Peanut Butter Blossom Cookies
Ingredients:
1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
½ cup creamy peanut butter
½ cup granulated sugar (plus extra for rolling)
½ cup light brown sugar, packed
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
24 miniature Reese’s peanut butter cups, unwrapped
24 Hershey’s Kisses, unwrapped
Instructions:
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, cream together butter, peanut butter, and both sugars until light and fluffy (about 2-3 minutes).
Beat in egg, milk, and vanilla extract until well combined.
Gradually stir in flour mixture until just combined.
Roll dough into 1½-inch balls, then roll in additional granulated sugar.
Place a miniature Reese’s cup in the center of each dough ball and wrap the dough around it, making sure the Reese’s cup is completely covered.
Place cookies 2 inches apart on prepared baking sheets.
Bake for 10-12 minutes until edges are lightly golden.
Remove from oven and immediately press a Hershey’s Kiss into the center of each cookie.
Let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes:
Keep Reese’s cups refrigerated until ready to use for easier handling
Don’t overbake – cookies should be slightly soft when removed from oven
Allow cookies to cool completely before storing
Makes approximately 24 cookies
Storage: Keep in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. CopyRetrySmake recipe of Rice Krispie Peanut Butter BallsEditHere’s a recipe for delicious Rice Krispie Peanut Butter Balls – a perfect no-bake treat!
Rice Krispie Peanut Butter Balls
Ingredients:
1 cup creamy peanut butter
¼ cup butter, softened
1 cup powdered sugar
2 cups Rice Krispies cereal
12 ounces chocolate chips (milk, dark, or semi-sweet)
1 tablespoon vegetable shortening or coconut oil (optional, for smoother coating)
Instructions:
In a large bowl, cream together peanut butter and softened butter until well combined.
Gradually mix in powdered sugar until fully incorporated. The mixture will be thick.
Gently fold in Rice Krispies cereal, being careful not to crush them too much.
Roll mixture into 1-inch balls and place on a parchment-lined baking sheet.
Freeze the balls for 30 minutes or until firm.
While balls are freezing, prepare chocolate coating:
Melt chocolate chips and shortening (if using) in a microwave-safe bowl
Heat in 30-second intervals, stirring between each until smooth
OR use a double boiler method
Remove balls from freezer and dip each one in melted chocolate:
Use a fork or dipping tool to coat each ball
Tap off excess chocolate
Place back on parchment paper
Refrigerate until chocolate is set (about 15-20 minutes)
Optional Decorations:
Drizzle with contrasting chocolate
Sprinkle with crushed Rice Krispies
Top with chopped peanuts before chocolate sets
Notes:
Makes approximately 24-30 balls
Keep refrigerated for best results
Can be stored in an airtight container in the fridge for up to 2 weeks
Can be frozen for up to 3 months
Pro Tips:
Use fresh, crispy cereal for best texture
If mixture is too sticky, add more powdered sugar
If too dry, add a little more peanut butter
Working with cold balls makes chocolate coating easier
These make great gifts during holidays or for special occasions!