A warm oven transforms dough and candy into delectable cookie nests that softly envelop rich Reese’s Cups.
1 Package Miniature Dark Chocolate Reese’s Peanut Cups
1 ¾ Cup AP Flour
1 Tsp. Baking Soda
1 Tsp. Kosher Salt
1 Stick Butter, Room Temperature
1 Egg, Room Temperature
1 ¼ Cup Brown Sugar
1 Tsp. Vanilla
¼ Cup Boysenberry Fruit Syrup (I used Smucker’s, can substitute any flavor)
Preheat oven to 350°F
Line two muffin tins with little papers (This recipe yielded 22 cupcookies)
Sift flour, salt, baking soda and set aside
Cream butter and sugar
Add vanilla, then egg
Drizzle in Boysenberry syrup
Slowly incorporate dry ingredients
Using a standard cookie scoop, distribute the dough into the muffin tins
Gently press a peanut butter cup into the center of each dough ball
I usually place the package of Reese’s into the freezer during the prep process, as it makes it easier to remove the wrapping while leaving the PB cup intact
Unwrapping this many Reese’e Peanut Butter cups from their grasping foil can feel tedious; however, take comfort in the knowledge that if necessary one can be unapologetically popped into your mouth at the halfway mark to maintain the necessary energy to continue
Bake for 10-12 minutes, then allow to cool
Consume these soft chewy creations at your leisure.
Merrily Baking It 