Peanut Butter Cup Blossoms: RECIPE
So…. I committed the ultimate sin by promising you guys a Christmas cookie recipe yesterday and not delivering first thing this morning! 🙁 Let’s just say I was having technical difficulties getting my pictures from camera to computer.
BUT when it comes to Christmas cookies I’m pretty sure the rule is better late than never, so here we are. Who’s up for some Friday-night baking?
Peanut Butter Cup Blossoms are one of my favorite Christmas cookies to make every year because they are really easy to make and add a little bit of variety to platters full of rolled and drop cookies.
For this recipe you just need 3 ingredients… pre-made sugar cookie dough, colored sugar, and peanut butter cups + mini-muffin tins.
Start by pre-heating your oven to 350* and greasing your mini muffin tins with baking spray.
Pour your red and green sugars into two separate small bowls.
Using a tablespoon scoop the sugar cookie dough and roll into even balls. Make sure not to make them too large or else you will have trouble removing the cookies from the muffin tins later.
Roll each ball of dough in one of the two Christmas color sugars and place in the center of one of the mini muffin tin spots. I like to organize my colors in rows just because. 🙂
Bake for 11-13 minutes. While the cookies are baking unwrap your Reese’s – making sure to unwrap as many as you need for each of the cookies in the oven because you’ll need these right away.
Take your cookies out of the oven {the centers should have started to sink a little bit}.
Quickly place a Reese’s in the center of each cookie!
Let cool for about 30 minutes before carefully removing from the tins. This can be the most frustrating part because they can break easily, for the best results twist the cookies first to make sure they are loosed from the tin before picking them up!
And the last step…. EAT!!!!
- 1 tube of Pillsbury Sugar Cookie Dough
- Red & Green Sugar
- 24 mini Reese's cups
- Pre-heat your oven to 350*.
- Grease two mini muffin tins with baking spray.
- Pour red and green sugars into two separate small bowls.
- Using a tablespoon scoop the sugar cookie dough and roll into even balls.
- Roll each ball of dough in one of the two Christmas color sugars and place in the center of one of the mini muffin tin spots.
- Bake for 11-13 minutes or until the centers of the cookies have started to sink a little.
- While the cookies are baking unwrap 24 Reese's.
- As soon as you remove your cookies from the oven quickly place a Reese's in the center of each.
- Let cool for about 30 minutes before carefully removing from the tins.
- Enjoy!!!!