Reviewed: Nov. 8, 2009

This recipe is so easy to follow ... the results are delicious!! The first time I made them I substituted margarine for the butter, but they are best with butter!

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EZBAKE

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Reviewed: Nov. 6, 2009

I made these today for my husband to bring to work and my kids and I taste tested them...OMG, they are so good. They might not last until tomorrow. Super easy to make and super YUMMY!!!!

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Dcoshx2

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Reviewed: Nov. 5, 2009

These are excellent and easy to prepare. I made them for several cookie gift trays last Christmas and plan on making them again this year. Thanks for a great recipe!

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ChattyPatty

Cooking Level: Expert

Home Town: Orwell, Ohio, USA

Living In: Albion, Pennsylvania, USA

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Reviewed: Nov. 5, 2009

need to freeze peanut butter cups before inserting into cooked cookie dough! these are SO good!

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Stephanie

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Reviewed: Nov. 5, 2009

Great recipe. Did not need to change a thing!

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Carolyn

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Reviewed: Nov. 4, 2009

These went over really well with my family. I personally feel that they were even better the next day! I used a mini muffin pan, and cooked for 8 minutes. Next time I'm going to cook for 10 minutes as the bottoms were a little chewy. Made about 48 cookies. Also substituted some of the peanut butter cups for mini butterfingers and they were just as yummy!

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Girlyone123

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Markham, Ontario, Canada

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Reviewed: Nov. 4, 2009

Yummy! Even better when cooled the next morning! The cookie is crispy but soft, and once the peanut butter cup was no longer melted it went perfectly with the cookie. My kids and hubby loved these!

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sam82573

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Reviewed: Nov. 3, 2009

Delicious! I will definitely make these again!

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Erika

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Reviewed: Nov. 3, 2009

These cookies really bring the wow factor as far as presentation goes. For me though the cookie part didn't have enough peanut butter. I may try a better PB cookie recipe to stick the pb cups into or try adding more pb to this recipe.

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Jodie

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2009

I made these for my boyfriend for his birthday and he loved them. They're just the right amount of peanutty flavour and chocolate. To make them fun and cute I cut the reeses in half and added two chocolate chips to make a happy face.

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seripha

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Reviewed: Nov. 2, 2009

So Good! My husband said these were the best cookies he's ever had, and he's very picky!

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AMA204

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Reviewed: Nov. 2, 2009

SO GOOD & SO EASY!! Made and sent these home with my grandkids - my daughter wasn't happy about having them in the house---way too tempting! Also made a gluten free p.b. cookie and added the p.b. cup for one child - he loved them also! Thanks!

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Big "M"

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2009

Awesome. I got 48 after using a small ice cream scoop. I didn't have enough PB Cups so I used M&M's and small chunks of Snickers Bars. You could add almost any candy. Great tip about freezing the PB Cups. Worked perfectly.

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bluerosepetal

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Reviewed: Nov. 1, 2009

my 10yr old daughter wanted to make something diffrent for her halloween party at school so i picked these and the moms wanted the recipe great great great is all i can say thanks alot

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judy

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Reviewed: Nov. 1, 2009

The best. Everyone asks for the recipe.

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Leah

Cooking Level: Intermediate

Living In: Hackettstown, New Jersey, USA

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Reviewed: Nov. 1, 2009

Followed the recipe exactly and cookies were AMAZING!!!! Will definitely make again and again!!! Thanks=)

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Yahel

Living In: La Mirada, California, USA

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Reviewed: Oct. 30, 2009

My son gobbled most of these up and he was kind enough to save a few for eveyone else. However, they were gone by the next day.

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nagmich

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Reviewed: Oct. 29, 2009

Everyone loved these! I actually cheated and used the same peanut butter cookie dough I was using for the peanut blossoms, but everyone though they were great! That little extra peanut butter from the pb cup added that little extra umph. Thanks for sharing!

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cakenbake

Cooking Level: Expert

Home Town: Temecula, California, USA

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Reviewed: Oct. 29, 2009

I doubled the recipe, used 1 T. of dough per cookies, baked 7 min, and this yielded 48 cookies for me. The tips to freeze the cups first, and let the cookies cool before trying to remove were very helpful.

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