Reese's Peanut Butter Cookie - Kraft Recipes Top
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Reese's Peanut Butter Cookie

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  • Stir peanut butter, sugar, eggs and vanilla until well blended. Refrigerate for 1 hour or overnight.
  • Preheat oven to 325 degrees F. Using a mini cupcake pan, line with Reynold's mini paper cups. Form peanut butter dough into medium size balls, about the size of the bottom of the cup. Roll in granulated sugar and place in paper cups. Cook for 10 minutes.
  • While cooking, unwrap a Reese's peanut butter cup for each cookie. Immediately upon removing from oven push the candy all the way down, spreading the cookie to the sides and leaving a white or chocolate center. Let cool for about 3 minutes then move to a cooling rack. Once cooled, store in refrigerator.

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