Peanut Butter Cookie Cups Make Your Dessert Dreams Come True

If you’re crazy for peanut butter – and we know a lot of you are! – this next recipe is going to make you do a dance of joy: Reese’s Peanut Butter Cookie Cups, topped with chocolate buttercream frosting. This treat from 365 Days of Baking and More combines all of the best dessert elements for a one-of-a-kind creation that’s as easy to make as it is to enjoy.

You’ll Need:

Cookie Cups
– 1 1/2 cups all-purpose flour
– Pinch of salt
– 1 teaspoon baking soda
– 1/2 cup shortening
– 1/2 teaspoon pure vanilla extract
– 1/2 cup granulated sugar
– 1/2 cup light brown sugar
– 1 egg
– 1/2 cup creamy peanut butter
– 1 package Reese’s Mini Peanut Butter Cups, unwrapped
Chocolate Buttercream
– 1/4 cup solid vegetable shortening
– 1/4 cup unsalted butter, room temperature
– 6 tablespoons unsweetened cocoa
– 1 teaspoon pure vanilla extract
– 2 cups confectioners’ sugar
– 3 to 4 tablespoons milk

How To:

Cookie Cups

  1. Preheat the oven to 350 degrees Fahrenheit. Spray a mini muffin tin with cooking spray.
  2. In a small mixing bowl, whisk together the flour, salt and baking soda.
  3. In another mixing bowl, cream the shortening, vanilla, granulated and light brown sugars until light and fluffy.
  4. Add the egg and mix thoroughly, scraping down the sides of the bowl.
  5. Mix in the peanut butter.
  6. Add the dry ingredients and mix until blended.
  7. Roll two teaspoons of dough into a ball and place into one of the mini muffin cups. Press down slightly. Repeat until all the muffin tin cups are full.
  8. Bake for 12 minutes.
  9. Remove the cookies from the oven and place one mini Reese’s in each cookie cup.
  10. Allow the cookies to cool in the muffin tin for 5 minutes before transferring to a wire rack.
  11. Cool completely before frosting with the chocolate buttercream.

Chocolate Buttercream

  1. Cream the vegetable shortening and butter in a mixing bowl on medium speed.
  2. Mix in the cocoa.
  3. Add the vanilla extract.
  4. Mix in half of the confectioners’ sugar.
  5. Add one tablespoon of milk and thoroughly combine.
  6. Scrape down the sides of the bowl and add the remaining confectioners’ sugar.
  7. Add 2 tablespoons of milk and beat until smooth and creamy.
  8. If needed, add more milk, 1 teaspoon at a time, until you reach your desired consistency.

I know what I’m baking next! What about you? Are you tempted by this recipe? Are there any ways you can think to adapt it?