Loved this cookie recipe! Just a few tips: Unwrap the peanut butter cups, place in a plastic zip-top bag, and put in the freezer ahead of time (at least an hour). Mix up the dough and pop it into the fridge for about an hour to chill. The cookies are easier to roll into balls then. When you pull the mini muffin pan out of the oven and press in the peanut butter cups, pop the whole pan into the fridge for a few minutes. This keeps the cups from melting too much. I'm also going to try and use mini muffin pan liners (I didn't the first time and they were great) next time. Also, these cookies freeze very well after they are made: put on a paper plate, place in a freezer gallon size ziptop bag, and pull them out when needed :)

Reviewed On: Dec. 17, 2009

I've made this recipe and everyone in my family loves the flavor of it! I used the recipe as is, but I might try half brown sugar in the topping next time :)

Reviewed On: Oct. 16, 2009