1 pkg. Pillsbury White Chocolate Chunk Cookie Dough 1 pkg. Mini Reeses Peanut Butter Cups 1 (6.5 oz.) jar Macadamia Nuts or Peanuts Foil Baking Cups, with flat bottoms Preheat oven to 350. In a food processor, coarsely chop 1 c. nuts & set aside. Place baking cups on a cookie sheet. Fill the bottom of each […]
1 pkg. Pillsbury White Chocolate Chunk Cookie Dough
1 pkg. Mini Reeses Peanut Butter Cups
1 (6.5 oz.) jar Macadamia Nuts or Peanuts
Foil Baking Cups, with flat bottoms
Preheat oven to 350.
In a food processor, coarsely chop 1 c. nuts & set aside.
Place baking cups on a cookie sheet.
Fill the bottom of each cup w/ 1 tsp. crushed nuts then 1 Tbs. cookie dough.
Bake exactly 9 minutes.
While cookies are baking, remove all wrapping from Reeses Peanut Butter Cups (1 Reeses per cookie).
Remove cookies from oven and immediately press Reeses into the center of cookie.
Cool completely before serving.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.