- 3 hours
- 10 minutes
Few candies conjure the mouth to water and taste buds to sing like Reese's cups. Room temperature, frozen, topping ice cream sundaes or by themselves with a glass of milk, for peanut butter lovers they are the big time treat. These sumptuous cookies incorporate Reese's cups in the mix and as a topping for extra peanut butter chocolate deliciousness.
- Chop or tear Reese's big cups into small pieces. Mix them and all other ingredients in a large bowl. Cover with plastic wrap and place in refrigerator for 2 1/ 2 hours. Do not remove beforehand as cooling the dough will help the cookies not to spread so much.
- Preheat oven to 375 degrees. Spoon cookie dough onto cookie sheet- do not grease as there is already enough butter in the dough to keep them from sticking. Using your thumb or a spoon, indent middle of cookie.
- Bake until tops of cookies are golden brown, about 10 minutes for crispy cookies or slightly less for chewy cookies. Remove from oven and garnish with pieces of regular sized Reeseâs cups. Eat hot with a cup of ice cold milk or let cool for later.