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.
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