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  • Ashleigh Teixeira

    Pregnancy has given me quite the sweet tooth I might just grab my little helper and tackle these this week

  • Susan Delly

    Reeses stuffed chocolate chip cookie cups

  • Kim Frost

    Peanut Butter Cup Stuffed Cookie Cups. Cookie dough: 2 1/2 cups all purpose flour, 1/2 tsp baking soda, 1/4 tsp salt, 1 c granulated sugar, 1/2 c packed light brown sugar, 2 sticks (1 cup) unsalted butter, 2 large eggs, 1 tsp vanilla extract, 8 oz semisweet chocolate chips, 12 oreos, peanut butter cups, or anything your heart desires for cookie centers. Preheat oven to 300 degrees.  Prepare a 12 cup muffin pan, by greasing with butter or pan spray.  In a medium bowl, whisk together the flour, baking soda, and salt.In a large bowl with an electric mixer, blend the granulated and brown sugars.  Add the butter and beat to form a grainy paste.  Add the eggs, one at a time, and the vanilla, then beat at medium speed until fully combined.  Add the flour mixture and blend at low speed until just combined; do no over mix.  Fold in the chocolate chips.For each cookie, roll a 3/4 inch ball and press into the bottom of the muffin cups.  Press the treat of your choice into the center of the cookie.  Roll another 3/4 inch ball and cover the treat by pressing it over the top.  You should have plenty of cookie dough to eat a few chunks too.Place in the preheated oven for 35-40 minutes, checking every so often.  The wet appearance will disappear, and the cookies will look dry once they are done.  Pull out of the oven and let cool for about 15 minutes (even longer if you can) before attempting to remove them from the cups

  • Tara Sirico

    Chocolate Chip Cookie Cups Stuffed with Peanut Butter Cups!

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