I found these to be pretty good, but after the first batch, I realized they were a bit too rich. I then used a regular cookie sheet instead of a mini-muffin pan, making small balls of dough. I cut the peanut butter cups in half so that when the cookies were done baking, I could either stick in the bottom or top half of a peanutbutter cup. They turned out great and still looked good! I also took the suggestion of cooling the dough in the fridge and freezing the peanutbutter cups.

Reviewed On: Jun. 17, 2009