Peanut Butter Cup Cookie
Directions
- 1Cream half a stick of margarine with a mixer.
- 2Add one egg and one large bag of peanut butter cookie mix (or two small bags).
- 3Add about a quarter cup of creamy peanut butter and mix until dough comes together.
- 4Cover the dough and refrigerate for one to two hours.
- 5Scoop out dough, roll into balls, and press down gently into thick puck shapes.
- 6Bake at 350 degrees Fahrenheit for 13 to 15 minutes.
- 7As soon as cookies come out of the oven, give the baking sheet a good couple of whacks on the counter to help level them.
- 8Allow cookies to cool.
- 9Whip a jar of vanilla frosting with about half a cup of creamy peanut butter until a thick frosting forms.
- 10Transfer the peanut butter frosting into a ziploc bag for piping.
- 11Pipe a crumble-style swirl on top of each cookie.
- 12Chop up some Reese's Peanut Butter Cups and distribute them evenly across the tops of the cookies, pressing them gently into the frosting.
Ingredients
- 0.5 stick margarine
- 1 egg
- 1 large bag peanut butter cookie mix
- 0.25 cup creamy peanut butter
- 1 jar vanilla frosting
- 0.5 cup creamy peanut butter
- Reese's Peanut Butter cups, chopped
Equipment
mixerbaking sheettowelziploc bagdrinking glass
Tips
- Refrigerate dough for one to two hours.
- Roll dough into balls and press gently into thick puck shapes before baking.
- Whack the baking sheet on the counter a couple of times as soon as cookies come out of the oven to help level them.
- Use a drinking glass to hold up the ziploc bag while filling it with frosting.
- Warm up some peanut butter and drizzle it over the top for an extra touch.
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