REESE'S Peanut Butter Cup Buttons Recipe

Name: REESE'S Peanut Butter Cup Buttons Recipe | Recipes
Prep time: 25 min
Total time: 40 min
Yield: 48 buttons
Ingredients: 2/3 cup butter or margarine, softened (150 mL); 1 1/4 cups granulated sugar (300 mL); 1 tbsp water (15 mL); 1 tsp vanilla extract (5 mL); 2 eggs; 1 3/4 cups all-purpose flour, divided (425 mL); 1/2 tsp salt (2 mL); 1/4 tsp baking soda (1 mL); 1/4 cup HERSHEY'S Cocoa (50 mL); 48 REESE'S Minis Milk Chocolate Peanut Butter Cups Candy (about 2 pkgs) (230 g each); peanut halves

Details

Timing
Timing
Total:
Bake:: 12 Min.
Prep:: 25 Min.
Skill Level:: Intermediate
Yields:: 48 buttons

These delicious treats are the perfect way to indulge in your favourite flavour combination of REESE'S Peanut Butter Cups and HERSHEY'S Chocolate!

Ingredients & Directions

Prep Time: 25 minutes
Bake Time: 12 minutes
Cool Time: 3 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

2/3 cup

butter or margarine, softened (150 mL)
1 1/4 cups

granulated sugar (300 mL)
1 tbsp

water (15 mL)
1 tsp

vanilla extract (5 mL)
2

eggs
1 3/4 cups

all-purpose flour, divided (425 mL)
1/2 tsp

salt (2 mL)
1/4 tsp

baking soda (1 mL)
1/4 cup

HERSHEY'S Cocoa (50 mL)
48

REESE'S Minis Milk Chocolate Peanut Butter Cups Candy (about 2 pkgs) (230 g each)
peanut halves

Key Ingredients

HERSHEY'S COCOA Natural Cocoa, 652g can - Front of Package

Where to Buy

REESE'S Minis Milk Chocolate Peanut Butter Cups Candy, 210g bag - Front of Package

Where to Buy

Directions

Equipment Needed 

Oven

Muffin Tin

Paper Baking Cups

Measuring Cups

Mixing Bowl

Wire Rack

Refrigerator

Line 48 small muffin cups with paper or foil baking cups.

Beat butter, sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add eggs; beat well. Stir together 1 1/2 cups (375 mL) flour, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. Split dough in half; add remaining flour to one half and cocoa to the other half, blending each thoroughly. Wrap and refrigerate doughs until firm enough to handle.

Preheat the oven to 350°F (180°C). Shape dough into 1-inch (2.5 cm) balls; place in prepared muffin cups. Bake for 12 to 14 minutes or until cookie surface is set. (Vanilla cookie should be light golden.) Cookies will appear soft and moist. Do not overbake. Cool for about 3 minutes on wire rack.

Push a REESE'S Minis Milk Chocolate Peanut Butter Cups Candy into the centre of each cookie (peanut butter cups will soften and melt). Before peanut butter cup sets, place 2 peanut halves on each. Cool completely in pan on wire rack.