REESES STUFFED PEANUT BUTTER COOKIES RECIPES

Steps:

• Heat oven to 450°F. Unroll pie crust; place in ungreased 9-inch pie plate. Flute edges as desired, and prick bottom and sides with fork. Bake 10 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
• Meanwhile, in large chilled bowl, beat whipping cream with electric mixer on high speed just until soft peaks form. Reserve 1 cup of the whipped cream for topping; refrigerate.
• In large bowl, beat cream cheese, peanut butter and sugar with electric mixer on medium speed until smooth. Gently fold remaining whipped cream into cream cheese mixture. Fold in 1 cup of the chopped peanut butter cups. Refrigerate until ready to assemble pie.
• In small microwavable bowl, microwave 1/2 cup of the hot fudge uncovered on High 10 to 20 seconds or until spreadable. Carefully spread hot fudge onto bottom of cooled crust. Spread cream cheese mixture evenly onto fudge layer.
• Spoon reserved 1 cup whipped cream on top of cream cheese mixture, spreading evenly. Sprinkle with remaining 1/2 cup chopped peanut butter cups. In same small microwavable bowl, microwave remaining 1 tablespoon hot fudge uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle on top of pie. Refrigerate 3 hours before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar, white sugar, salt and peanut butter. Beat in the eggs and vanilla. Combine the flour and baking soda; stir into the batter to form a dough. Mix in the chocolate chips and walnuts. Scoop mounds of dough as large as two tablespoons onto the prepared cookie sheets. Cookies should be at least 2 inches apart. If batter is crumbly, roll portions of dough into rough spheres between the palms of your hands. Flatten cookies down by 1/3 using the bottom of a glass.
• Bake for 10 to 12 minutes in the preheated oven, until well risen and brown. Do not overbake they will firm up a little as they cool. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.