Peanut Butter Cup Cookie

120 mins
Serves 9
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Directions

  1. 1Cream half a stick of margarine with a mixer.
  2. 2Cream half a stick of margarine with a mixer.
  3. 3Cream half a stick of margarine with a mixer.
  4. 4Add one egg and one large bag of peanut butter cookie mix (or two small bags).
  5. 5Add one egg and one large bag of peanut butter cookie mix (or two small bags).
  6. 6Add one egg and one large bag of peanut butter cookie mix (or two small bags).
  7. 7Add about a quarter cup of creamy peanut butter and mix until dough comes together.
  8. 8Add about a quarter cup of creamy peanut butter and mix until dough comes together.
  9. 9Add about a quarter cup of creamy peanut butter and mix until dough comes together.
  10. 10Cover the dough and refrigerate for one to two hours.
  11. 11Cover the dough and refrigerate for one to two hours.
  12. 12Cover the dough and refrigerate for one to two hours.
  13. 13Scoop out dough, roll into balls, and press down gently into thick puck shapes.
  14. 14Scoop out dough, roll into balls, and press down gently into thick puck shapes.
  15. 15Scoop out dough, roll into balls, and press down gently into thick puck shapes.
  16. 16Bake at 350 degrees Fahrenheit for 13 to 15 minutes.
  17. 17Bake at 350 degrees Fahrenheit for 13 to 15 minutes.
  18. 18Bake at 350 degrees Fahrenheit for 13 to 15 minutes.
  19. 19As soon as cookies come out of the oven, give the baking sheet a good couple of whacks on the counter to help level them.
  20. 20As soon as cookies come out of the oven, give the baking sheet a good couple of whacks on the counter to help level them.
  21. 21As soon as cookies come out of the oven, give the baking sheet a good couple of whacks on the counter to help level them.
  22. 22Allow cookies to cool.
  23. 23Allow cookies to cool.
  24. 24Allow cookies to cool.
  25. 25Whip a jar of vanilla frosting with about half a cup of creamy peanut butter until a thick frosting forms.
  26. 26Whip a jar of vanilla frosting with about half a cup of creamy peanut butter until a thick frosting forms.
  27. 27Whip a jar of vanilla frosting with about half a cup of creamy peanut butter until a thick frosting forms.
  28. 28Transfer the peanut butter frosting into a ziploc bag for piping.
  29. 29Transfer the peanut butter frosting into a ziploc bag for piping.
  30. 30Transfer the peanut butter frosting into a ziploc bag for piping.
  31. 31Pipe a crumble-style swirl on top of each cookie.
  32. 32Pipe a crumble-style swirl on top of each cookie.
  33. 33Pipe a crumble-style swirl on top of each cookie.
  34. 34Chop up some Reese's Peanut Butter Cups and distribute them evenly across the tops of the cookies, pressing them gently into the frosting.
  35. 35Chop up some Reese's Peanut Butter Cups and distribute them evenly across the tops of the cookies, pressing them gently into the frosting.
  36. 36Chop 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
  • 0.5 stick margarine
  • 0.5 stick margarine
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 large bag peanut butter cookie mix
  • 1 large bag peanut butter cookie mix
  • 1 large bag peanut butter cookie mix
  • 0.25 cup creamy peanut butter
  • 0.25 cup creamy peanut butter
  • 0.25 cup creamy peanut butter
  • 1 jar vanilla frosting
  • 1 jar vanilla frosting
  • 1 jar vanilla frosting
  • 0.5 cup creamy peanut butter
  • 0.5 cup creamy peanut butter
  • 0.5 cup creamy peanut butter
  • Reese's Peanut Butter cups, chopped
  • Reese's Peanut Butter cups, chopped
  • 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.