When I asked my nephew, Cody, what I could bake and send to him at college, he texted back saying, “anything Reese’s would be amazing, please and thank you.” Reese’s peanut butter poppers were the first treat in the oven.
The recipe can be found under many names but I like to call them Reese’s P.B. Cup Poppers. It’s not often you find sweets called ‘poppers’—poppers are more typically found on savory appetizer menus. Taste of Home published this recipe as Peanut Butter Cookie Cups. I add creamy peanut butter to my recipe. Whatever you call them, they are easy to make and delicious to eat.
Bake Reese’s Peanut Butter Cup Poppers along with me in this episode of Bake With Me on Funeral Potatoes & Wool Mittens. Available anywhere you listen to podcasts or in the Spotify player below.
The next treat in the oven was a pan of Peanut Butter Brownie Cups, a recipe I found this weekend on Cookies and Cups blog.
Peanut Butter & Chocolate Recipes
Reese’s Peanut Butter Cup Poppers
- 1 mini muffin pan
- 17.5 oz peanut butter cookie mix plus the ingredients to make them
- ¼ cup creamy peanut butter, optional
- 36 miniature Reese's Peanut Butter Cups, unwrapped
- Heat oven to 350°F. Grease mini muffin pan.
- Mix the cookie dough according to package directions; stirring in ¼ cup peanut butter if using.
- Roll the dough into 1-inch balls and place in mini muffin pan. Press dough evenly onto the bottom and just to the top of the muffin cups. (I use a mini tart shaper.) If they spread over the sides of the muffin cup, they are hard to get out of the pan in one piece.
- Bake at 350° for 7-8 minutes or just until set.
- Immediately place a peanut butter cup in each popper, pressing down gently. Cool for 10 minutes and carefully remove from pans. Cool on wire rack. Store in airtight container.
All text and images © Staci Mergenthal • Random Sweets