How to make Reese’s Puff-Packing Cookies, Puff Packing Cups, and Reese’s Reese’s Cups

This is my third Reese’s Cookie recipe and I’ve been loving them.

These are a super easy way to make an all-purpose cookie that can be used for cakes, cookies, or a variety of desserts. 

I made these at home the other day, but I think they’re perfect for any time of year. 

Ingredients for 2 Reese’s Peanut Butter Cups: 1 cup butter, softened 1/2 cup brown sugar, packed 1/4 cup sugar 1/3 cup all-natural peanut butter 1/8 teaspoon vanilla extract 1/6 cup confectioners sugar Directions: Heat oven to 350 degrees F. Line an 8×8 baking pan with parchment paper. 

Spread peanut butter into prepared pan, then line with parchment. 

Bake for 15 minutes, or until golden brown. 

Remove from oven, let cool, and chill for 10 minutes. 

Stir in confectioner sugar and vanilla extract and set aside. 

Using a cookie scoop, scoop out the peanut butter and spread into the prepared pan. 

Make sure to use as little as possible, and make sure it’s evenly distributed over the cookie surface. 

Dip a toothpick into the peanut mixture and roll the peanut inside out. 

Repeat for the rest of the peanut. 

Place the peanut and the cookie mixture in a small bowl, then press down with your fingertips to seal. 

Allow to sit for a few minutes to chill completely. 

Store in an airtight container in the refrigerator. 

For the cream cheese filling: Combine all of the ingredients for the cream and stir in. 

Beat on medium speed for 5 minutes until creamy. 

Fold into a piping bag fitted with a large spoon. 

Pipe a few times on the sides and top with the cream. 

This can be served warm, or chilled. 

Here are the ingredients used in this recipe: 1 cup peanut butter (or any nut butter you like) 1 cup confederates sugar 1 1/1 cup all purpose flour 1/16 teaspoon salt 1/32 teaspoon baking powder 1/64 teaspoon baking soda 1/40 teaspoon cinnamon 1/10 teaspoon ground ginger 1/7 teaspoon salt 2 tablespoons (2 sticks) unsalted butter, melted Directions: Preheat oven to 400 degrees F (200 degrees C). 

In a medium bowl, beat butter, sugar, and confederations sugar on high speed for 30 seconds until light and fluffy. 

Add vanilla and cinnamon, then slowly add flour, salt, baking powder, baking soda, and cinnamon. 

Bring to a boil and then reduce to a simmer. 

When bubbles start to form, reduce heat to low and simmer for 5 to 10 minutes until the mixture starts to thicken. 

Once it reaches a boil, turn off heat and stir thoroughly. 

Let cool completely.

This will take up to 2 hours. 

To make the cream, heat the butter, confederators sugar, flour, and salt in a large saucepan over medium heat until the sugar starts to bubble and boil. 

Keep stirring the mixture, until it begins to thaw. 

While it’s still hot, whisk in the butter and sugar until the butter begins to brown.

Once it’s browned, turn the heat down to medium-low and let it sit for about 10 minutes to melt the butter. 

Set aside to cool completely and transfer to a bowl. 

After cooling, add the butter mixture to the flour and salt mixture. 

Slowly stir in the flour mixture, then pour the mixture into the cream until smooth. 

Toss in the chocolate chips and serve. 

Makes 2 cups of Reese’s peanut butter cups. Enjoy!

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