Reese’s Mini Peanut Butter Cookies

Reese’s have always been my favorite candy for as long as I can remember. They were always the hottest items on Halloween. Their new minis unrwapped peanut butter cups seemed like the perfect candies to bake with—the perfect size and no fussy wrappers.

Obviously a peanut butter and chocolate candy deserves a peanut butter cookie. These cookies are my favorite simple recipe to whip together; you can memorize it and take it wherever you go. You can drizzle these with extra chocolate or making them into ice cream sandwich cookies; and of course they’re gluten-free.

If you can’t find mini Reese’s you can always buy the regular sized candies and chop them up, or swap in a different candy altogether.

Reese’s Mini Peanut Butter Cookies

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients(Makes 14 cookies):

• 1 cup no-stir peanut butter
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1 King size Reese’s peanut butter cups mini unwrapped

Method:

1. Preheat your oven to 350 degrees.
2. Combine in a large bowl the peanut butter, egg, sugar, baking soda and vanilla and mix.
3. Add and fold in the mini Reese’s.
4. Roll the dough into balls about an inch in diameter in between your hands and place them on a non-stick baking tray.
5. Press down lightly on the dough in a criss-cross pattern with a fork.
6. Bake for 15 minutes or until the edges start to brown. Remove from the oven and let them cool completely before moving them or otherwise they will break apart.