REESE'S PEANUT BUTTER BLONDIE CUPS
33 Reese's Minatures Peanut Butter Cups, divided
1/4 C (1/2 stick) butter or margarine, softened
1/4 C creamy peanut butter
1/2 C packed light brown sugar
1/4 C granulated sugar
1 egg
1 TBP milk
1 tsp vanilla extract
1 1/4 C all purpose flour
1/2 tsp baking soda
1/8 tsp salt
decorative sprinkles
COCOA DRIZZLE GLAZE
1 TBS butter or margarine
1 TBS unsweetened cocoa
1 TBS water
1/2 C powdered sugar
1/2 tsp vanilla extract
(Makes 1/4 C glaze, see below for directions)
Directions:
1. Heat oven to 350 degrees. Line 36 small muffin cups (1-3/4 inches in diameter) with paper or foil bake cups. Remove wrappers from peanut butter cups. Coarsely chop 24 peanut butter cups; set aside.
2. Beat butter and peanut butter until well blended. Add brown sugar, granulated sugar, egg, milk and vanilla; beat thoroughly. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Stir in chopped peanut butter cups.
3. Roll dough into 36 equal balls (about 1 1/4 inches); place in prepared pans. Bake 12 to 14 minutes or until set. Remove from oven; cool completely in pans on wire rack.
4. Cut remaining peanut butter cups into quarters; set aside. Prepare Cocoa Drizzle Glaze; drizzle over cookie tops, Immediately garnish with decorative candies, if desired. Before drizzle sets, top each cookie with peanut butter quarter. 36 cookie cups.
COCOA DRIZZLE GLAZE
Place 1 TBS butter or margarine in small microwave safe bowl. Microwave at Medium (50%) 20 to 30 seconds or until melted. Stir in 1 TBS unsweetened cocoa and 1 TBS water. Microwave at Medium 15 to 30 seconds or just until mixture is hot, slightly thickened and smooth when stirred. Do not boil. Gradually add 1/2 C powdered sugar and 1/2 tsp vanilla extract, beating with whisk until smooth. If necessary, add additional water, a few drops at a time, until of desired consistency. Makes about 1/4 cup glaze.
This looks delicious!
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