I've made these cookies twice. The first time, I didn't use a muffin pan, I just used a cookie sheet. When I tried to push the pb cups into the cookies, they cracked and the pb cups would only go in about half way. The second time, I used a muffin pan, and I put the pb cups in the freezer for about 20 minutes beforehand. What a difference! The pb cups easily pushed into the cookies and didn't get all soft and melty. The cookies stayed intact, and they looked great. Plan enough time to make these cookies because they take a long time to cool. The reese cups melt in the cookies and it gets messy trying to eat them. They take a couple of hours to harden back up. Even though my first attempt didn't turn out so great, these cookies are delicious. They aren't too rich, and they are soft and gooey.
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