This post brought to you by REESE’S® Brand. All opinions are 100% mine.
I think it’s safe to say our family is known for a few things. At the top of the list- baking and sports.Spending time together in the kitchen is a weekly event here in our household. My kids have turned into measuring and mixing champs. To combine those two loves and to get ready for the upcoming college basketball season, we whipped up these Double Dribble Peanut Butter Cups as a part of the REESE’S® Baking Bracket Challenge. We think they are competition worthy and hope you do too!
When I was young my Mom had sliced fruit waiting for us when we got home from school. She had no idea then that someday all three of us (my sister, brother and I) would refer to her fruit and how it made us know that she was there for us. It sounds so silly but really, it was one of the ways she showed her love to us. I’m not the best fruit, cutter upper. BUT I do make time to cook and bake with my kids in the kitchen. I hope that our baking time is what the sliced fruit was to us. I hope my kids remember learning and spending time with me (and not so much of the times when I get upset for cracked egg shells in batter- ahem).
So when I was given the chance to work with REESE’S to bring our family together in the kitchen, it was a no brainer. YES! After we made these cookies, we shared them with friends for game night and they gave them two thumbs WAY up. It was so fun to hear them ohhh and ahhh over this recipe. REESE’S® Peanut Butter Cups make these rich and wonderful. They are so good, they make you lose your focus and double dribble. (wink, wink)
Here’s how to make Double Dribble Peanut Butter Cup Cookies:
- 3 1/2 c. flour
- 1 tsp salt
- 1 tsp baking soda
- 1 c. butter softened (NOT melted)
- 1 c. sugar
- 1 c. packed brown sugar
- 1 c. creamy peanut butter
- 2 eggs
- 2 tsp vanilla
- 4 Tbsp. milk
- 1 large bag (or 2 small bags) of Reese's Peanut Butter cups, unwrapped
- 1/2 bag Reese's Peanut Butter Chips
- 1 tsp. shortening
- Preheat oven to 375 degrees. Sift together dry ingredients (flour, salt, baking soda) and set aside.
- Cream together softened butter, sugars, and peanut butter until fluffy.
- Beat in eggs, vanilla and milk.
- Slowly add in dry ingredients until mixed well.
- Shape into small balls, and put each ball into ungreased mini muffin tin.
- Bake at 375 for approximately 8 minutes. Do NOT overbake.
- Remove from oven and immediately press Reese's Peanut Butter Cup into each ball.
- While cooling, prepare the glaze- slowly melt peanut butter chips with shortening. This can be done over the stove in a small sauce pan or in the microwave on a low setting. Drizzle over cookies.
- Carefully remove from the muffin tin and serve. These cookies go perfectly with a nice glass of milk!
For a smaller batch, just 1/2 the recipe. You can also omit the drizzle.
A couple notes- this makes a ton of cookies. You can half it for just your family if you like. One of the biggest things for me when baking any cookies is to make sure to not overbake them. I watch them carefully to make sure they are golden and then take them out immediately and add the peanut butter cups to them.
I’m one of 32 bloggers who have created some fabulous Game Day Recipes. Check them all out. But I have to warn you. I’m a little competitive. Okay, a lot competitve. I like to win! So help me out and get me to the next level, will ya? And as an added bonus, fans who vote for my or other recipes in a bracket-style contest will be entered for a chance to win a daily prize $100 Walmart® gift card. VOTE HERE for my Double Dribble Peanut Butter Cup Cookies!