Peanut Butter Cup Cookies are my go-to holiday treat. With two kids at home, I do not have a lot of time. These cookies are super easy to make and delicious! With the healthier substitutions, I feel I can eat them guilt-free.

What you will need:

• 1 Pouch of Peanut Butter Cookie Mix. You can use Betty Crocker, or your favorite grocery store brand (ex: Hyvee). 
• 3 Tablespoons of Applesauce
• 2 Tablespoons of Water
• 3 Tablespoons of Eggwhites
• 1 Bag of Miniature Reece’s Peanut Butter Cups

1. Preheat your oven to 375 degrees. Grease a 24 cup mini muffin pan with non-stick cooking spray. The mix says it makes 40, but every time I have made the recipe it only makes about 24.
2. Mix all of the ingredients together (minus the Reece’s cups). My ingredients listed above are the substitutions. If you do not want to substitute simply follow the directions on the back of the cookie mix (which includes a full egg and vegetable oil). 
3. Fill the 24 mini muffin cups with the cookie dough and bake. About 1 tablespoon per cup. Some people like to roll the dough into balls before placing them in the muffin pan, but I skip that step.
4. While the cookies are baking, unwrap 24 miniature Reece’s Peanut Butter Cups. 
5. Bake for 8-10 minutes. The middle of the cookies may collapse and that is ok. You want the cookies done, but not over baked. 
6. Let cool for 3-5 minutes. I like to use a small spoon to push the middle down a little bit as I find it is easier to push the Reece’s cups into the cookies. 
7. Push Reece’s cups into each cookie. Some people like to freeze the Reece’s cups ahead of time so they do not melt when you push them into the cookie. I do not do this. I let the cookies cool enough so that when you put the Reece’s cup into the cookie it softens but does not melt. 
8. I usually wait at least one hour to serve them. However, you can enjoy them right away the Reece’s cups may be really soft. 
9. Enjoy!