Reviewed: Jul. 19, 2008

Yummy. I froze the peanut butter cups so they didn't melt right away when put in the cookie. I also refrigerated the dough when not in use. I make these often. Thanks.

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Jennifer B.

	Cooking Level: Expert
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Reviewed: Jul. 16, 2008

Yummy! I just baked a batch for my daughter's fundraiser at her school and it took me less than an hour total to prepare and bake them. As for the cookies cracking that some people complained about, don't press in your pre-frozen peanut butter cups all the way, it's okay if the top of the p.b. cup is sticking out of the cookie!

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cardboard

	Cooking Level: Intermediate
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Reviewed: Jul. 14, 2008

I wasn't too crazy about these cookies, although I know I am in the minority. I gave the recipe 4 stars because the people at the party I took them to said they were good. They were very easy to make, if you refrigerate the dough and freeze the cups before baking.

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Cooking with Kel

	Cooking Level: Expert Living In: Allentown, Pennsylvania, USA
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Reviewed: Jul. 13, 2008

Great cookie! I get raves whenever I make them.

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STARS4BEA

	Cooking Level: Intermediate
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Reviewed: Jul. 10, 2008

OMG, These cookies are absolutly awesome!! They smell great and taste just as good. My husband said, "where did you get these?", when I told him I made them, he said these are good.

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tarlton99

	Cooking Level: Expert
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Reviewed: Jul. 10, 2008

These were alittle dry but the peanut butter cup on top saved it. Also added additional peanut butter as others had suggested and freezing the cups ahead of time helped tremendously.

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cookof3


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Reviewed: Jul. 8, 2008

YUMMY! However, they were not nearly as good the next day.

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AJLO2000

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA Living In: Mount Prospect, Illinois, USA
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Reviewed: Jul. 7, 2008

amazing!

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SANDYWLD


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Reviewed: Jul. 4, 2008

These were gobbled up at my 4th of July party. I used half white sugar, half turbinado. Since I used organic PB (which is less creamy than other peanut butter), I found that I should have probably added more milk. Thank you to the person who suggested unwrapping and freezing the peanut butter cups!

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darlingdee79


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Reviewed: Jul. 2, 2008

I baked these cookies exactly as written. They were good but not exceptional. I honestly think that the candy is what makes the cookie. The actual cookie part was really not spectacular, kind of bland. I think the idea is wonderful and very pretty. I'd like to find a better Peanut Butter Cookie recipe and try that next time with the peanut butter cups. It was very rich but being baked in small bite size portions in a mini muffin pan helps. Thank you for sharing the idea.

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Jo N.

	Cooking Level: Expert Living In: Omaha, Nebraska, USA
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Reviewed: Jun. 27, 2008

Delicious and super easy to make! I froze the Reese Cups in the freezer to avoid any melting as I was pressing them into the cookie. I also put the dough into the fridge for a short period to make the dough easier to work with. This will be my volunteer to make cookie for any type of family gathering!

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Mom of Two

	Home Town: Pittsburgh, Pennsylvania, USA
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Reviewed: Jun. 25, 2008

Very Yummy. I didn't use the mini muffin pan and they came out fine.

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HEATHERDENT


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Reviewed: Jun. 23, 2008

Delicious, everyone in the office gobbled them up. I baked them for 9 or 10 minutes, instead of 8. The idea to freeze the peanut butter cups first is genius, I wish I had read that. Still, had no problem with the original recipe.

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aelizme


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Reviewed: Jun. 17, 2008

YUM

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AxelManning16

	Cooking Level: Beginning Living In: Northfield, Ohio, USA
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Reviewed: Jun. 13, 2008

Love it!! Just be sure to freeze your candies.

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Lilaannj

	Cooking Level: Intermediate Living In: Kings Mountain, North Carolina, USA
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Reviewed: Jun. 12, 2008

These cookies were amazing! I had to use what I had though, as my friends found my peanut butter cups in the freezer! So I used Nestle's peanut butter and chocolate chip morsels instead and they turned out great! I made 6 jumbo/chunky cookies and 12 regular cookies. I can't wait to try it with the candy cups! Thanks for sharing-

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AuburnUGirl

	Cooking Level: Intermediate Home Town: Pine Mountain, Georgia, USA Living In: Auburn, Alabama, USA
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Reviewed: Jun. 11, 2008

made them as gifts of appreciation, and they were great! really easy to make and not a lot of time required. would definitely suggest freezing the peanut butter cups beforehand. enjoy! :)

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erica

	Cooking Level: Beginning
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Reviewed: Jun. 8, 2008

I followed this recipe to the "t" and even put the pb cups in the freezer like suggested per other reviewers. These really have no taste to them. I don't think I would make these again

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sassygrn

	Cooking Level: Expert Home Town: Waseca, Minnesota, USA
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Reviewed: May 31, 2008

YUMMY! These were soo good! In case you are wondering like I was before I made these- use creamy peanut butter, not chunky. I almost used it out of laziness but was so grateful I grabbed some creamy just in case at the store, I can't imagine what these would taste like with chunks of peanuts in them. Anyway, these are delicious and are very small but rich, so I couldn't eat too many at once but my boyfriend sure could! I will definitely make these again. I give this recipe 4 stars because they are sooo rich (sweet), or else I'd give it a 5. :) Thanks again!

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Jen

	Cooking Level: Intermediate Home Town: Weston, Florida, USA Living In: Tampa, Florida, USA
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Reviewed: May 29, 2008

I made this recipe last Sept., but that recipe had a photo showing the cookies with mini chip morsels in the cookie, but the chips were not mentioned in the recipe. I mixed the mini morsels in and they were better looking cookies.

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Kay Gee


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