Frosted Reeses Stuffed Cookie Cups

19 Dec

for the Cookie:

1 1/2 sticks (12 tbsp) butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 tablespoon vanilla extract
2 cups flour
1/2 tsp baking soda
2 eggs
12 small Reeses (plus more for topping)

Preheat oven to 325°F. Spray a muffin tin with cooking spray or line with cupcake liners.

Cream the butter, sugars, and vanilla on medium speed until light and fluffy, about 3-5 minutes. Meanwhile, whisk together the flour and baking soda. Next add the eggs to the wet ingredients and beat well. Finally add the flour mixture and beat on low speed until just incorporated.

Scoop batter into a regular-sized muffin tin, filling the cups about 1/3 full. Top with small Reeses. Scoop remaining batter on top of the candy bars, filling the cups about 2/3 full.

Image

Bake at 325 for 12-15 minutes or until the edges just start to turn golden.

Makes 12 cookie cups. Store at room temperature.

*To make as minis: Scoop batter into a mini muffin tin, filling the cups about 2/3 full. Top with a Reeses. Bake at 325 for 6-8 minutes or until the edges just start to turn golden.

for Buttercream Frosting:

1 stick (1/2 cup) butter, softened
3 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract

Place the butter, sugar, milk and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes.

Image

Adapted from kevinandamanda.com

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