- Your favorite sugar cookie recipe or mix, made according to instructions
- Mini Reese’s Peanut Butter Cups
- Roll cookie dough into 2″ balls and place in lined mini muffin tin cups. Bake for 10 minutes. While cookies are baking, unwrap Reese’s Peanut Butter cups. When cookies have browned slightly around the edges, remove from oven. Gently press one peanut butter cup into each cookie. When chocolate is slightly melted, decorate with festive sprinkles. Let cookies cool completely (or the chocolate will make a gooey mess).
Big thanks to Heather for being gracious about my mishap, for sharing her fun recipe, AND for partaking in the Traveling Apron recipe swap!
To catch up on what we’ve baked so far:
Day Two: Sprinkles’ Sugar Cookies
Day Four: Fred’s Chocolate Pecan Lace Cookies
Day Five: Princess E’s Stained Glass Cookies
Day Six: John’s Chocolate Cheesecake Brownies
Day Eight: Sugar & Azucar’s Peppermint Oreo Truffles