14 oz Reese’s Peanut Butter Cups
-(Miniatures) 1/2 c Butter or margarine
– softened 1/2 c Packed light brown sugar
1/2 c Granulated sugar
1/2 c Reese’s Creamy Peanut Butter
1 Egg
1/2 ts Vanilla extract
1 1/2 c All-purpose flour
3/4 ts Baking soda
1/2 ts Salt
Heat oven to 375 degrees Fahrenheit. Remove wrappers from candies. Line small muffin cups (1-3/4 inches in diameter) with paper bake cups. In large mixer bowl, beat butter, brown sugar, granulated sugar, peanut butter, egg and vanilla until light and fluffy. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Shape dough into 1-inch balls; place one in each prepared muffin cup. Do not flatten. Bake 10 to 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup onto each cookie. Cool completely in muffin pan. About 3-1/2 dozen cookies.
Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.