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Deb's Reese's® Peanut Butter Cookies Snacks and Desserts

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Recipes 1 2 3 4 5 6
Servings 36 72 108 144 180 216
Margarine 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.
Peanut butter 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.
Sugar 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.
Packed brown sugar 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.
Eggs 1 2 3 4 5 6
Milk 2 T. 1/4 C. 1/4 C. + 2 T. 1/2 C. 1/2 C. + 2 T. 3/4 C.
Vanilla 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.
Baking soda 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.
Salt 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.
Flour 1-3/4 C. 3-1/2 C. 5-1/4 C. 7 C. 8-3/4 C. 10-1/2 C.
Sugar 1/4 C. 1/2 C. 3/4 C. 1 C. 1-1/4 C. 1-1/2 C.
Miniature Reese's® Peanut Butter Cups 9 oz. 18 oz. 27 oz. 36 oz. 45 oz. 54 oz.

Assembly Directions:
Preheat oven to 375 degrees. With an electric mixer beat margarine and peanut butter until thoroughly combined. Gradually add sugars. Cream well. Add egg, milk and vanilla. Beat well. Add baking soda, salt and flour. Mix well. Shape into small balls. Place sugar in a bowl and roll cookie dough balls in the sugar. Place each dough ball in a greased mini-muffin pan. Bake for 8 to 10 minutes. Remove from oven and press a peanut butter cup in center of each cookie. Leave in pan for 5 to 10 minutes. Carefully remove from pan and place on wire rack. Allow to cool.

Freezing Directions:
Place the cookies in a freezer container. Layers can be separated with wax paper. Seal, label and freeze.

Serving Directions:
Thaw and enjoy!

Nutritional Info:
Per Serving: 134 Calories; 7g Fat (44.6% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 166mg Sodium.
Exchanges: 1/2 Grain (Starch); 1 Fat; 1/2 Other Carbohydrates.

From the Monthly Newsletter (Friday, October 31, 2008)

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