WKYT - Chef Walter - Recipes

Quick Cookie/Candies Tuesday, November 16, 2010

Ingredients

1 16 oz roll cookie dough (either sugar cookies or chocolate chip cookies work well)
48 Reese’s miniature peanut butter cups, unwrapped

Directions

Cut cookie dough into four dozen equal pieces by cutting it in half crosswise and then into quarters lengthwise and cutting each of these into 6 pieces. Press each piece lightly into a miniature muffin pan. Press an unwrapped piece of Reese’s cup into center of each piece of cookie dough. Bake at 350 deg for 10 to 12 minutes or until lightly browned. Allow to cool for at least 20 minutes in the muffin tin and then use a table knife to loosen and lift out the cookie. Allow to cool completely on a wire rack before serving or storing in a tightly closed container.

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