Easy Peanut Butter Cup Cookies
Servings 30 cookies
Ingredients
- 1 17.5-oz Betty Crocker Peanut Butter Cookie Mix
- 1 egg
- 1 Tbsp water
- 3 Tbsp vegetable oil
- 1 12-oz bag Reese's peanut butter cup minis
Instructions
- Preheat the oven according to the kind of pan you're using. (Look at the back of the bag.) Spray a mini muffin pan with cooking spray.
- Follow the directions on the back of the bag by combining the mix, water, oil and egg together in a medium bowl.
- Roll the dough into 1 1/2" balls and drop them into the center of each muffin cup.
- Bake for 8-10 minutes or until golden brown (but you really shouldn't need more than 10 minutes).
- While they are baking, unwrap your Reese's miniatures so they are ready when the pan comes out of the oven.
- When you pull them out, softly press one Reese's into the center of each cookie. Let them cool in the pan for 5-6 minutes.
- To remove them, gently loosen the cookie by twisting it and then lifting it out and letting it finish cooling on a wire rack.
- Store the cookies in an airtight container or in a gallon ziplock bag either on the counter or in the fridge.