By now you know how much I LOVE me some Reeses Peanut Butter Cups! Remember this recipe? Well, I tried a new one…Peanut Butter Cup cookies…they were delicious. Fall and the cooler weather always gets me in the mood for baking. I feel like I can turn on my oven without heating the house up to unbearable temperatures. Just another reason to love Fall!
Want to make some at your house? Here is the recipe which I found over at Real Simple.
*For a printable version of this recipe click here.
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 12-ounce package small peanut butter cups, chopped in quarters
Directions:
Heat oven to 375° F.
Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt.
Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups.
Drop tablespoon-size mounds of dough 2 inches apart onto the prepared baking sheets.
Bake until light brown around the edges, 12 to 15 minutes. Transfer to a baking rack to cool.
Anyone have any Peanut Butter Cup Recipes I need to try?
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missy says
These look delicious, thank you for the recipe. Yes, I have another Peanut Butter Cup recipe for you. Our family friend left a cute jar of these on our doorstep one winter day and she called them Santa Snacks. They are similar to Peanut Butter Blossom cookies but prepared in a mini muffin tin. Here's an online recipe for them … http://allrecipes.com/Recipe/Peanut-Butter-Cup-Cookies-II/Detail.aspx
We've been making something similar for years. We consider it our family cookie. We just fill mini muffin pans with a small amount of cookie dough and press the Reeses in them. Might be similar to what Missy is describing. Anyway, they're a combination of 2 of my all time favorite treats!!
This looks SO yummy! I tried copying so I could paste onto a document but your blog doesn't let me do that. The pictures you have just make it so desirable!!!
yourstorybookending.com
Chocolate Peanut Butter Cake Recipe
For the cake:
2 cups sugar
1 stick unsalted butter, cut into pieces
1 vanilla bean, cut in half and seeds removed
2 eggs
3/4 cup unsweetened cocoa powder
1 cup brewed coffee
2 cups cake flour
2 teaspoons baking soda
1 teaspoon salt
1 tsp baking powder
1 cup milk
Preheat the oven to 325 degrees. Butter two 8-inch round pans (do not use springform pans for this recipe — they will leak!). Line the bottom of each pan with a cutout layer of parchment.
Mix the butter and sugar in a stand mixer until well combined. Add the eggs, salt and vanilla bean seeds and mix thoroughly. Dissolve the cocoa powder in the cup of coffee and add to the sugar mixture. Meanwhile, sift together the baking powder, baking soda and cake flour. Add half the dry ingredients to the batter, and then add 1/2 cup of the milk. Add the other half of the dry ingredients and then the other 1/2 cup of milk. Mix to combine, and pour the batter into the two cake pans, tapping them to eliminate air bubbles in the batter.
Bake the cakes for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with crumbs attached. Allow the cakes to cool completely, and then freeze them briefly for about an hour (this is a new cake trick I’ve learned and it makes them SO much easier to work with!).
For the frosting:
1/2 cup peanut butter (not the crunchy or all-natural kind)
1/2 stick unsalted butter, cut into pieces, softened
1 egg yolk
1/2 cup confectioners’ sugar
1/2 cup heavy cream
2 cups confectioners’ sugar, sifted
Reese’s Peanut Butter Cups, mini size, roughly chopped
Bring a pot of water to a simmer on the stovetop. In a separate bowl over the simmering water, beat together the egg yolk and 1/2 cup of confectioners’ sugar, until the mixture is hot to the touch, about 5 minutes. Allow to cool for a few minutes (or transfer the mixture to a new bowl), and then beat in the peanut butter, and then the butter. Beat in 1 cup of confectioners’ sugar and set aside.
In a separate bowl, whip the heavy cream with 1 cup of confectioners’ sugar until the whipped cream forms stiff peaks. Add the whipped cream to the rest of the frosting and beat until combined. Chill in the fridge until the cake is ready to be frosted.
To frost the cake, place one layer on a cake stand, and spread a generous half cup of the frosting on top of it, not allowing the frosting to come quite to the edges of the cake. Place the second layer on top and frost the entire cake with a thin crumb coat. Frost the cake with the remaining frosting, and press the chopped peanut butter cups into the sides to decorate. Serve!
Serves 12-16, depending on how thin you cut the slices.
pictures of this amazing cake here:
http://www.sugarlaws.com/chocolate-peanut-butter-cake
Chocolate Peanut Butter Cake Recipe
http://www.sugarlaws.com/chocolate-peanut-butter-cake
For the cake:
2 cups sugar
1 stick unsalted butter, cut into pieces
1 vanilla bean, cut in half and seeds removed
2 eggs
3/4 cup unsweetened cocoa powder
1 cup brewed coffee
2 cups cake flour
2 teaspoons baking soda
1 teaspoon salt
1 tsp baking powder
1 cup milk
Preheat the oven to 325 degrees. Butter two 8-inch round pans (do not use springform pans for this recipe — they will leak!). Line the bottom of each pan with a cutout layer of parchment.
Mix the butter and sugar in a stand mixer until well combined. Add the eggs, salt and vanilla bean seeds and mix thoroughly. Dissolve the cocoa powder in the cup of coffee and add to the sugar mixture. Meanwhile, sift together the baking powder, baking soda and cake flour. Add half the dry ingredients to the batter, and then add 1/2 cup of the milk. Add the other half of the dry ingredients and then the other 1/2 cup of milk. Mix to combine, and pour the batter into the two cake pans, tapping them to eliminate air bubbles in the batter.
Bake the cakes for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with crumbs attached. Allow the cakes to cool completely, and then freeze them briefly for about an hour (this is a new cake trick I’ve learned and it makes them SO much easier to work with!
For the frosting:
1/2 cup peanut butter (not the crunchy or all-natural kind)
1/2 stick unsalted butter, cut into pieces, softened
1 egg yolk
1/2 cup confectioners’ sugar
1/2 cup heavy cream
2 cups confectioners’ sugar, sifted
Reese’s Peanut Butter Cups, mini size, roughly chopped
Bring a pot of water to a simmer on the stovetop. In a separate bowl over the simmering water, beat together the egg yolk and 1/2 cup of confectioners’ sugar, until the mixture is hot to the touch, about 5 minutes. Allow to cool for a few minutes (or transfer the mixture to a new bowl), and then beat in the peanut butter, and then the butter. Beat in 1 cup of confectioners’ sugar and set aside.
In a separate bowl, whip the heavy cream with 1 cup of confectioners’ sugar until the whipped cream forms stiff peaks. Add the whipped cream to the rest of the frosting and beat until combined. Chill in the fridge until the cake is ready to be frosted.
To frost the cake, place one layer on a cake stand, and spread a generous half cup of the frosting on top of it, not allowing the frosting to come quite to the edges of the cake. Place the second layer on top and frost the entire cake with a thin crumb coat. Frost the cake with the remaining frosting, and press the chopped peanut butter cups into the sides to decorate. Serve!
Serves 12-16, depending on how thin you cut the slices.
Chocolate Peanut Butter Cake Recipe
http://www.sugarlaws.com/chocolate-peanut-butter-cake
Yum! These cookies look so good! I LOVE, LOVE Reese's Peanut Butter Cups! I will be making these ASAP! Thanks for sharing!
These look dangerously delicious.
Yum! I need these!
Yummy! I have a nephew that dreams in Reeces Peanut Butter cups! I wil make these and he will think I am the best Aunt in the world!
Thank you so much!
Nancy
oh my yum! My husband and I LOVE reeses, this will be a perfect treat. I checked out the link for your cake…umm heaven!!!!
I struggle with making a good cookie, but want to give this a try. Looks delicious! Too bad its still over 100 degrees here…
I don't have a recipe using PB cups, but here's one to make your own at home!
http://www.peterandrewryan.com/baking/2009/02/dark-chocolate-peanut-butter-cups/
I've made 'em and the whole house loves them. Simple and easy to make, and I think, much better than the ones you can buy!
I just gained 10 lbs. reading the recipe. Delish!
Um, yum!!! I need some of those right now! Those look so good. I will be giving them a try very soon :)
Hope you are having a great week Amy! thanks so much for being our fabulous guest judge on the CSI Project! We are thrilled to have you!
xoxo
Jen
OMG I ♥ Reese Cups! Our block party is the is weekend and I might just have to take these! Thanks for sharing!! ;)
mmm i love me some peanut butter cups! I'm going to have to try these!! I agree about fall and baking.. I'm totally in the mood to bake!!
Thanks for both recipes Amy!
I've had two yummy looking recipes in my springpad for a bit now and still need to try them: Magic Peanut Butter Middles (says they're "better than a peanut butter cup") and a simple Reese's Brownie.
Now I'm really hungry for chocolate and p.b.!!
I LOVE me some put butter cups too! Have you tried this trifle from Paula Deen? It is a wonderful peanut butter overload!http://www.pauladeenmagazine.com/recipe_results.php?id=1692
Um, Amy, these are AWESOME! My husband is not a huge sweets person, but he LOVED these. Thanks for sharing the recipe!
And I'm definitely going to have to try some of these recipes posted in the comments. YUM!
made these…they were a big hit!
Can anyone advise how many reece mini cups are in a 12 oz pkg? I bought a big bag!