These were excellent! I made the recipe exactly as indicated, except I DOUBLED the cookie dough/muffin part (I used the exact amount of chocolate filling ingredients per the recipe, though). That gave me exactly the amount of chocolate filling I needed, since I read other people's reviews that they had too much chocolate left over. I made the exact amount of chocolate in the recipe, but doubled the amount of cookie dough, and the amount of chocolate filling came out perfect for the doubled batch of muffins. The trick I learned to getting the muffins to come out without any trouble was this--as soon as they are out of the oven, go ahead and use the melon baller to make the indentation in the muffin (as recipe indicates). Then, let the muffins rest in the pan about 10 minutes before you remove them from the pan--mine came out perfectly. I just used a sharp knife and it took no effort to remove them. I also greased the mini-muffin pans before using, so that may have helped, and baked them exactly for 14 minutes. I highly recommend these--they are visually very appealing also. It looks like you spent a lot of time making them, when they were really pretty easy. Thanks for the great recipe Deborah! They will become a staple of our household, and not just for Christmas.

Excellent!! I made the recipe as written. I used the pestle (from my mortar & pestle) to make the well in the center. It was well worth the time it took. I didn't have to double the dough but I did make sure that the well was deep without making the bottom see through. I let them cool for about 8 minutes before removing them from the pan and transferring them to the cooling wracks. Then I let them cool for another 15 minutes before I started on the fudge filling. There was maybe enough left over fudge to fill two more puddles. The result was delicious!

Yum! I used a small cookie scoop instead of making balls and filled the mini-muffin tin. This was done in a snap. I ended up with 36, I didn't double the recipe. I also used the scoop to fill the cookies with the fudge filling. The scoop is about 1 oz. Make sure not to overbake. Take out of the oven when they start to brown.Very easy and very yummy. The chocolate center is rich. The peanut butter cookie cup does not stand out. UPDATE ------- I find the trick to removing the cookie without them breaking is to rotate them by pressing gently in to the right or left. Once they start to spin they come out without breaking. They should cool around 10 minutes before attempting to do this.

Looks so fancy with such little effort! The taste is very good too. The fudge center is awesome! This cookie intrigued me for a Christmas type of offering, but my kids liked it enough to have more often and it was certainly easy enough. It was a 5 star, recipe for ease, presentation, and taste, but I fixed a double batch of dough as per reviewers suggestions. I used my mini muffin tins, and had 70 cookies to fill. My issue was there was enough fudge to fill 48 cookies full, or about 55 cookies 3/4 full. This recipe is perfect on amounts so don't make extra dough as suggested, unless you want a lot of peanut butter muffin shells. :-) Thanks for a keeper recipe!

These look sooo fancy! You can't go wrong with PB and Chocolate. While I did not have difficulty removing my cookie base from the muffin tin, it does take a little bit of time to remove 24 to 48 of them one-by-one. So I would recommend that you only make the filling once they are all removed from the pan and cooling on the rack. Otherwise, your fudge will start to set in the pot while you're taking them out. I found it a little difficult to scoop up the right amount of filling so that I wouldn't overflow or end up with drips ruining the perfect edges. Any tips out there?

These were really good, I used butterscotch chips instead of Milk Chocolate and it was not my favorite, but everyone who tried them absolutely loved them. These are so easy and impressive, they are going to be a sure thing for cookie trays, catering events, etc. My daughter said that she liked them better on the second day. Oh, I had enough fudge left over to make about 20 more. And, I put the warm fudge in a large squeeze bottle and just went from 'cup' to 'cup' with this yummy goodness! Thanks for a great recipe!

Just had to try this recipe! Very Good!!! I found it easier to remove cookies from pans if you refrigerate for a few extra minutes after the intial 5 minutes cooling. Tastes like a bite size chocolate cream pie with PB crust! Thanks Deborah!

Where has this recipe been all my life? I did not use mini tins but full-sized and they turned out perfect. I think that by using the bigger tin size you are less likely to have leftover icing. I didn't. The cookie came out perfectly from the tin also. Use a thin, pointed tip of a knife and slide it down at 3 different spots and they come right out. I think putting pecans on top is not necessary.

Great cookies! My pan is a dark non-stick so I reduced heat to 325. I used a rounded measuring spoon to make the well then twisted the cookie before I removed them from the pan and didn't have any casualties. There was a lot of fudge left over but it can be mounded pretty high, it immediately holds it's form. I did have to reheat as it cools quickly plus the sprinkles I added in lieu of the pecans had to be added after ever few cookies to ensure they'd stick.

If I could give this 10 stars I would! These were incredibly easy to make, and I followed the directions to a tee. I didn't have a melon baller, so I used the backside of a tablespoon to create the 'wells' for the fudge; worked like a charm. When using the cookie scoop be sure to scoop just enough as the cookie will spill over the mini-muffin mold. The peanut butter flavour doesn't stand out as much, but that could be a good thing depending on your taste =)