Imagine the rich, velvety smoothness of chocolate paired with the homey comfort of sugar cookies, all wrapped around Reese’s peanut butter’s iconic, creamy goodness. There’s no need to leave it to the imagination anymore because Reese’s Big Cup Sugar Cookie Milk Chocolate Peanut Butter Cups Christmas Candy brings this dream to a delicious reality.
How to make Reese’s Big Cup Sugar Cookie Milk Chocolate Peanut Butter Cups Christmas Candy
Reese’s Big Cup Sugar Cookie Milk Chocolate Peanut Butter Cups Christmas candy are a seasonal treat that combines the classic Reese’s peanut butter cup with a sugar cookie-flavored filling. The candy features a larger-than-usual peanut butter cup surrounded by milk chocolate and infused with the taste of sugar cookies, making it a festive option for the holiday season.
Ingredients:
- 2 cups milk chocolate chips or high-quality milk chocolate, chopped
- 1 cup creamy peanut butter (choose a brand that’s not too oily)
- 1/2 cup powdered sugar (sifted to avoid lumps)
- 1/4 cup crushed sugar cookies (use your favorite recipe or store-bought cookies)
- 1 tablespoon butter (softened)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Mini cupcake liners or candy molds (specifically for large peanut butter cups)
Instructions:
- Prepare Your Molds: Line a mini cupcake pan or candy mold with your mini cupcake liners. If you’re aiming for a “Big Cup” size, use larger molds accordingly.
- Make Chocolate Base: Melt half of your chocolate chips in a microwave-safe bowl incrementally, stirring every 30 seconds to prevent it from burning, until smooth and fully melted. Alternatively, you can melt your chocolate using a double boiler on the stove.
- Form The Bottom Layer: Spoon a dollop of melted chocolate into each liner or mold. Spread it with the back of the spoon to create a smooth layer that goes partway up the sides. This will create a “cup” for the peanut butter filling. Set them in the refrigerator or freezer to harden while you make the filling.
- Prepare The Filling: In a medium mixing bowl, combine the peanut butter, powdered sugar, crushed sugar cookies, butter, vanilla extract, and a pinch of salt. Mix until you have a smooth, consistent filling.
- Fill The Cups: Remove the hardened chocolate cups from the fridge/freezer. Scoop a small amount of peanut butter filling into each cup, pressing down slightly to eliminate any air pockets and ensuring a flat surface for the top layer of chocolate.
- Top Off With Chocolate: Melt the remaining chocolate. Scoop enough melted chocolate over the peanut butter filling to cover it completely and reach the edges of each cup. Gently tap the pan or mold on the counter to eliminate air bubbles and even out the chocolate.
- Chill To Set: Place the peanut butter cups in the refrigerator or freezer to set. This should take about 30 minutes in the freezer or 1 hour in the fridge.
- Enjoy: Once the chocolate has completely hardened, remove the cups from the molds. They are now ready to be enjoyed!
Tips for Making Perfect Reese’s Big Cup Sugar Cookie Cups:
- Chocolate Quality: Use the best quality chocolate you can find; it will make a difference in the taste of your peanut butter cups.
- Tempering Chocolate: For an extra professional touch, temper your chocolate. Tempering gives chocolate a glossy finish and a nice snap, making your homemade candies look and feel more like the store-bought version.
- Cookie Consistency: Ensure the sugar cookies are finely crushed. Large chunks might disrupt the cup structure and make it difficult to get smooth, even tops.
- Avoid Oil Separation: If you’re using natural peanut butter, make sure to stir it well before use, as oil separation may affect the consistency of your filling.
- Fillings: Feel free to customize the filling by adding a pinch of cinnamon or nutmeg or some crushed nuts for extra texture and holiday flavor.
- Decoration: For a festive touch, sprinkle the top of each peanut butter cup with crushed sugar cookies or holiday sprinkles before the chocolate sets.
What to serve with
When you’ve taken the time to make Reese’s Big Cup Sugar Cookie Milk Chocolate Peanut Butter Cups Christmas candy, you’ll want to consider carefully what to serve alongside them to enhance the holiday experience. From beverages that complement the rich flavors to sweets that offer a contrast, here’s a guide on pairing options perfect for a Christmas gathering or cozy holiday treat.
Complementing Beverages
- Hot Chocolate: A rich, creamy hot chocolate makes a delightful pairing with Reese’s peanut butter cups. The warmth and milky consistency provide a comforting balance to the sweet and salty notes of the peanut butter and chocolate.
- Coffee: Serve a robust coffee to cut through the sweetness with its bitter notes, providing a balance that cleanses the palate. An espresso or a strongly brewed dark roast complements these decadent treats wonderfully.
- Milk: Sometimes, nothing beats the classic combination of milk and chocolate. A cold glass of milk with these peanut butter cups isn’t just a nostalgic pairing; it’s practically a necessity for many chocolate lovers.
- Dessert Wines: For an adult gathering, pair a sweet dessert wine such as Port, Riesling, or a late-harvest wine with the dessert. The wine’s sweetness and complexity can enhance the depth of the chocolate and peanut flavors.
Complementary Sweet Treats
- Vanilla Ice Cream: Serve a scoop of vanilla ice cream alongside or even atop Reese’s Peanut Butter Cups. The cool and creamy texture contrasts beautifully with the thick chocolate and peanut butter, making it a soothing dessert option.
- Christmas Cookies: Invite guests to enjoy a platter of assorted Christmas cookies alongside the peanut butter cups. Include a variety of gingerbread, snickerdoodle, and shortbread to offer different textures and flavors that complement the rich chocolate and peanut butter.
- Fruit Platter: A fruit platter can lighten the palate after the rich taste of Reese’s Peanut Butter Cups. For a refreshing and aesthetically pleasing complement, consider seasonal fruits like pomegranates, kiwis, and mandarins.
Savory Snacks
- Cheese Board: A cheese board with a selection of mild to sharp cheeses balances the sweetness of Reese’s peanut butter cups. Add some crackers and a little bowl of nuts, and you have a lovely snack assortment that caters to all tastes.
- Pretzels: The saltiness of pretzels pairs wonderfully with the sweet and creamy flavors of the peanut butter cups, making for an addictive mix of salty and sweet.
- Popcorn: Offer a bowl of lightly salted or caramel popcorn as a snack that guests can munch on alongside their candy. The airy, crunchy texture of popcorn makes it a perfect light accompaniment.
Ingredient Substitutes
Making homemade versions of Reese’s Big Cup Sugar Cookie Milk Chocolate Peanut Butter Cups Christmas candy can be a fun and creative endeavor. However, you might find yourself needing ingredient substitutions either due to dietary restrictions, allergies, or simply because you ran out of something.
Chocolate
Substitute: If you want to replace milk chocolate, consider dark chocolate or semi-sweet chocolate for a richer, less sweet flavor. For a non-dairy alternative, use dairy-free dark or ‘milk’ chocolate varieties available in most health food stores.
Ratios: Use a 1:1 ratio when substituting types of chocolate.
Sugar Cookies
Substitute: Graham crackers or digestive biscuits can be a great alternative to sugar cookies for the base or inclusion. For a gluten-free option, use gluten-free shortbread or any gluten-free cookie that crumbles well.
Ratios: Use equal amounts of substitutes by volume, not by weight, for best results.
Peanut Butter
Substitute: For those with peanut allergies or preferences, almond butter, cashew butter, or sunflower seed butter can serve as good replacements. Texture and oil content vary, so opt for no-stir varieties if possible.
Ratios: These can be substituted in a 1:1 ratio, but taste as you go since the sweetness and saltiness can vary.
Powdered Sugar (in Peanut Butter Filling)
Substitute: If powdered sugar is not available, blend granulated sugar in a food processor until fine. For a less refined option, coconut sugar processed in the same way works, although it will slightly alter the final flavor.
Ratios: Use a 1:1 ratio; make sure it is finely ground to avoid a gritty texture.
Butter (in Sugar Cookie Base)
Substitute: For a dairy-free version, use margarine or coconut oil. Keep in mind that coconut oil will add a slight coconut flavor to the cookies.
Ratios: Substitute in equal amounts by weight.
Vanilla Extract
Substitute: Almond extract can provide a nuanced flavor profile. For an alcohol-free version, use vanilla bean paste or the seeds from a vanilla pod.
Ratios: Because almond extract has a stronger flavor, use half the amount when substituting for vanilla extract.
Salt
Substitute: If you’re using salted peanut butter, you might want to decrease or omit additional salt in the recipe. Conversely, if you need a sodium-free option, use a salt substitute or simply omit it, though flavor profiles will change.
Ratios: Salt substitutes can vary greatly in taste intensity, so start with half the amount and adjust according to taste.
Final Thoughts
With this guide, you’ll be well on your way to whipping up a batch of Reese’s Big Cup Sugar Cookie Milk Chocolate Peanut Butter Cups that might just become a new Christmas tradition in your household.
More Cookie Recipes:
- 3-Ingredient Sugar Cookies Without Butter
- Broma Bakery Brown Butter Cookies Recipe
- Dunkin’ Cookie Butter Cold Brew Recipe
- Crumbl Cookie Beetlejuice Beetlejuice Cake Recipe
- Chocolate Chip Cookie Dough Soufflé
Ingredients
- 2 cups milk chocolate chips or high-quality milk chocolate, chopped
- 1 cup creamy peanut butter (choose a brand that's not too oily)
- 1/2 cup powdered sugar (sifted to avoid lumps)
- 1/4 cup crushed sugar cookies (use your favorite recipe or store-bought cookies)
- 1 tablespoon butter (softened)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Mini cupcake liners or candy molds (specifically for large peanut butter cups)
Instructions
- Prepare Your Molds: Line a mini cupcake pan or candy mold with your mini cupcake liners. If you’re aiming for a "Big Cup" size, use larger molds accordingly.
- Make Chocolate Base: Melt half of your chocolate chips in a microwave-safe bowl incrementally, stirring every 30 seconds to prevent it from burning, until smooth and fully melted. Alternatively, you can melt your chocolate using a double boiler on the stove.
- Form The Bottom Layer: Spoon a dollop of melted chocolate into each liner or mold. Spread it with the back of the spoon to create a smooth layer that goes partway up the sides. This will create a "cup" for the peanut butter filling. Set them in the refrigerator or freezer to harden while you make the filling.
- Prepare The Filling: In a medium mixing bowl, combine the peanut butter, powdered sugar, crushed sugar cookies, butter, vanilla extract, and a pinch of salt. Mix until you have a smooth, consistent filling.
- Fill The Cups: Remove the hardened chocolate cups from the fridge/freezer. Scoop a small amount of peanut butter filling into each cup, pressing down slightly to eliminate any air pockets and ensuring a flat surface for the top layer of chocolate.
- Top Off With Chocolate: Melt the remaining chocolate. Scoop enough melted chocolate over the peanut butter filling to cover it completely and reach the edges of each cup. Gently tap the pan or mold on the counter to eliminate air bubbles and even out the chocolate.
- Chill To Set: Place the peanut butter cups in the refrigerator or freezer to set. This should take about 30 minutes in the freezer or 1 hour in the fridge.
- Enjoy: Once the chocolate has completely hardened, remove the cups from the molds. They are now ready to be enjoyed!
