Hometown Cooking with Paige Cuccaro

Hi, I’m Paige Cuccaro, author of the Hellsbane series. The last book in the series Hellsbane Hereafter, came out this month!
~Emma Jane Hellsbane has one shot at saving the man she was never supposed to love, but will humanity have to pay the price for a fallen angel’s salvation?

But when I’m not writing I’m doing the wife/mom thing, which means dinners every night and cookies at Christmas (among other things.) The problem is, I don’t like cooking or baking all that much, so I don’t have any recipes that are “mine.” I’m a big fan of using other people’s recipes and the key factors for me are, few ingredients and quick prep/ cooking time. (Oh, yeah, and nutritional value, *ahem* right. Of course. I totally consider the nutritional value.)

So I’ll share a super easy cookie recipe I took a stab at this year. They turned out pretty good!

Reese’s Peanut Butter Cup Cookies
1 package peanut butter cookie mix
ingredients as needed on package
oil, water and egg.
Preheat oven to 375*

In a small bowl, combine all ingredients until moistened.
Using my small scoop (I used a half teaspoon measuring spoon)
place dough into a greased mini muffin pan.

Bake as directed on package.

While you wait start unwrapping those Reese’s and set them aside.

Once you cookie dough comes out of the oven press one peanut butter cup into the center of each cookie/muffin.

Allow cookies to cool for a bit before removing them to a cooling rack.

That’s It!
(FYI: Peanuts are a great form of potassium, chocolate has several health benefits and with the egg it’s practically breakfast.)

They are AWESOME with a glass of milk to wash them down!

Not: The only problem I had was getting the cookies to release from the pan. Cooking spray works well, but makes the edges of the cookies bake a little differently (crunchy). But without the spray I had to pry the cookies out. Some didn’t make it. … So I ate those ones.