SMALL GLASS CUPS RECIPES

REESE'S PEANUT BUTTER CUPS RECIPE | TOP SECRET RECIPES

Reese's Peanut Butter Cups Recipe | Top Secret Recipes image

The first Top Secret Recipes book features a version of this clone recipe for America's most beloved candy creation, and the recipe is posted all over the place. But since 1993, I've learned a few things about Reese's Peanut Butter Cup cloning. Now, when you make this Reese's Peanut Butter Cups recipe, it's better to use reduced-fat peanut butter for a texture that's drier and crumblier like the original. Also, use scissors to trim paper muffin cups so that they are shallower—and a better mold for your clone. Video: How to clone a Reese's Peanut Butter Cup in 3 minutes. Want to make more candy at home? See if I cloned your favorites here. Source: Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 20 minutes0S

Prep Time 10 minutes0S

Cook Time 10 minutes0S

Number Of Ingredients 5

Ingredients

Nutrition Facts : Calories 304 calories

COOKIE CUPS | ALLRECIPES

Cookie Cups | Allrecipes image

Slightly toasted around the edges but still soft in the middle, these cookie cups made from refrigerated cookie dough will add a whole new level of fun to your next ice cream sundae bar! They can easily be made ahead of time, just fill with ice cream and drizzle with chocolate sauce for a perfect dessert.

Provided by NicoleMcmom

Categories Specialty Desserts

Total Time 1 hours 30 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 16 cookie cups

Number Of Ingredients 2

Ingredients

cooking spray
1 (16 ounce) package refrigerated chocolate chip cookie dough

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Lightly spray a 12-cup muffin tin with cooking spray.
Divide dough into sixteen 2-tablespoon portions. Place 12 portions into the prepared muffin tin and press into the bottom and about halfway up each cup. Reserve remaining 4 portions of dough.
Bake in the preheated oven for 9 minutes. Remove from the oven and lightly press down in the center with the large end of a wooden spoon or a shot glass to form a cup shape. Return to oven and bake until golden brown, 6 to 8 minutes more. Remove from the oven and press the center down gently as before. Allow to cool completely in the pan, about 15 minutes, before removing with a small offset spatula or knife.
Repeat process with remaining 4 cookie dough portions.

Nutrition Facts : Calories 125.6 calories, CarbohydrateContent 17.4 g, CholesterolContent 6.8 mg, FatContent 5.8 g, FiberContent 0.4 g, ProteinContent 1.2 g, SaturatedFatContent 1.9 g, SodiumContent 59.3 mg

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