Friday, September 21, 2012

RASPBERRY DOVE CANDIES & PEANUT BUTTER CUP MINI MUFFIN COOKIES



FAST VERSION? USE PILLSBURY DOUGH-ADD PB CUPS AND CHOPPED RASPBERRY DOVE CANDIES-PUSH INTO PANS AND BAKE!  OR TRY THE HOMEMADE RECIPE......

Reese's Peanut Butter Cup & Dove Raspberry Cookies
1 stick salted butter
1/3 cup creamy Skippy peanut butter
1 cup brown sugar
1/2 cup granulated sugar
1 egg PLUS 1 egg yolk
1 tsp. vanilla
2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup semisweet chocolate chips
18 Dove raspberry & chocolate candies, chopped in thirds
10 peanut butter cups (.55 oz), chopped

Preheat oven to 325 degrees F. and line a cookie sheet with parchment paper.

Freeze the chopped peanut butter cups and raspberry candies for 10 minutes after you chop them!

Melt the butter and peanut butter in a microwave safe bowl until mostly melted. Remove from microwave and stir until smooth. Beat in the sugars. Add the egg, yolk and vanilla until combined. Add flour, baking soda and salt. Fold in the chocolate chips, pb cups and raspberry candies.
FILL MINI BRIOCHE CUPS AND BAKE 12-15 MINS





3 comments:

Anonymous said...

Where did you find the awesome mini brioche tins ?

DANIELLE said...

hi! williams sonoma!!

Diane said...

Thank you Danielle , been looking dif places , naturally not there ! Did you use the 3' cups by any chance ? bothering you with another question . Thanks again . Diane

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