Easy Peanut Butter Cup Cookies

Let me just start out by saying that I love peanut butter.  I'll scoop it out of the container and eat it straight off the spoon.  Peanut butter and jam sandwich with extra crunchy peanut butter?  Yum.  But I especially love peanut butter in desserts.  This recipe I'm about to share with you today is one of my favorites and the bonus is that they are super quick and easy to make.

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Let's just take a look at what you'll need:

See?  Easy peasy.  I try to keep one of these Betty Crocker peanut butter cookie mixes on hand at all times just in case I need to make a dessert for something or other.

To make these, preheat the oven (determined by what kind of pan you're using).  Then you follow the directions on the back of the bag by combining the mix, water, oil and egg together in a medium bowl.

Since I'll be pressing Reese's miniatures into the cookies after baking, I like to use a mini muffin pan to help keep the shape.  Plus, these babies are rich so anything bigger than bite-size might be a little much.  Make sure you spray your pan well to make removal easier.

Next, roll the dough into 1 1/2" balls and drop them into the center of each muffin cup and pop them in the oven for 8-10 minutes or until golden brown (but you really shouldn't need more than 10 minutes).

While they are baking, unwrap your Reese's miniatures so they are ready when the pan comes out of the oven.

When you pull them out, softly press one Reese's into the center of each cookie.  Let them cool in the pan for 5-6 minutes.

To remove them, gently loosen the cookie by twisting it and then lifting it out and letting it finish cooling on a wire rack.  If the cookie hasn't cooled enough and you try to take it out, it could fall apart.  There's no harm in letting it cool in the pan for a little longer.

You can eat the cookies while they are still a little warm or after they've cooled completely, but whatever you do, make sure to grab yourself a glass of milk to enjoy with them!

Store the cookies in an airtight container or in a gallon ziplock bag on the counter or in the fridge.

Easy Peanut Butter Cup Cookies
(makes about 30 cookies)

Ingredients:

• 1 Betty Crocker Peanut Butter Cookie Mix
• 1 egg
• 2 tsp water
• 3 Tbsp vegetable oil
• 1 12-oz bag of Reese's miniatures 

Directions:

1. Preheat the oven (according to the kind of pan you're using) and spray a mini muffin pan with cooking spray.
2. Follow the directions on the back of the bag by combining the mix, water, oil and egg together in a medium bowl.
3. Roll the dough into 1 1/2" balls and drop them into the center of each muffin cup.
4. Bake for 8-10 minutes or until golden brown (but you really shouldn't need more than 10 minutes).
5. While they are baking, unwrap your Reese's miniatures so they are ready when the pan comes out of the oven.
6. When you pull them out, softly press one Reese's into the center of each cookie.  Let them cool in the pan for 5-6 minutes.
7. To remove them, gently loosen the cookie by twisting it and then lifting it out and letting it finish cooling on a wire rack.
8. Store the cookies in an airtight container or in a gallon ziplock bag either on the counter or in the fridge.

What are some of your favorite go-to desserts?