Reviewed: Dec. 30, 2009

Delicious and easy! I made them exactly as the recipe indicated. They were a big hit!

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BJM

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Reviewed: Dec. 30, 2009

I followed the recipe exactly & they were a HUGE hit & very easy to make too. I'll definitely be making these again!!

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TAREESE

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Reviewed: Dec. 29, 2009

So easy to make! These went like hot cakes.

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Ashley

Cooking Level: Intermediate

Home Town: Shawnee, Kansas, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Dec. 29, 2009

Added these to my Christmas cookie baking this year. They were a hit with everyone. I plan to make these again for a New Years Eve get together.

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maggie7211

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Reviewed: Dec. 29, 2009

I got a full 4 dozen cookies from this recipe (and it wasn't nearly enough, they were so good!)

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Lady Radagast

Cooking Level: Beginning

Living In: West Grove, Pennsylvania, USA

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Reviewed: Dec. 29, 2009

These were so good that my mom got the recipe from me so she could make them too! I took the advice from someone else to freeze the peanut butter cups before inserting them into the cookies and it worked like a charm! The kids had a lot of fun helping me make these.

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AnastaciaB74

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Reviewed: Dec. 29, 2009

By far...my FAVORITE cookie. The family thought so as well. Very simple to make and such a rewarding flavor.

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UmNoor

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Reviewed: Dec. 29, 2009

I tried these for the first time Christmas day and was pleasantly surprised by how delicious they were! We love peanut butter cookies and cups so perfect match in my opinion. I lined my mini muffin pan with small paper cups and used a cookie scoop to shape the dough into balls. Doing it this way, I had to cook them 12 min and as another reviewer suggested, I too let them cool in the freezer for 5 minutes after inserting the candy cups. I used both peanut butter cups and Chocolate Hershey Kisses. They also freeze very well. Good thing, or else I might eat a whole batch by myself!

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JAYRENAY

Cooking Level: Expert

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Reviewed: Dec. 28, 2009

Easy to make these and everyone loved!

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MommaOfThree

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Dec. 28, 2009

Being these are my secret weapon every year around christmas time I had to give this a 5. I discovered this recipe about 4 yrs ago on this site and I always get such amazing reviews from them, I usually add either dark chocolate hershey kisses on top (instead of PB Cups) or Hershey PB choc kisses (not sure if theyre special edition)....I also put each batch out of the oven right into the freezer (on a separate plate) for about 5 minutes so that the candies on top dont melt in the hot cookies. Best recipe ever!

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DaniCook914

Cooking Level: Intermediate

Home Town: Eastchester, New York, USA

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Reviewed: Dec. 28, 2009

I used a piping bag to fill the centers of these cookies with a chocolate truffle frosting, instead of using the peanut butter cups since I did not want the peanut butter flavor to be quite so dominant. I had to wait for them to cool completely so they could be removed from the tins first. These were a great success.

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hippyhopgirl

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Reviewed: Dec. 28, 2009

This recipe could really get one in trouble with counting calories. Having said that, they were very good. Usually I make a standard soft peanut butter cookie, but thought I'd try something new this year. I will make them again as they were super simple! I made them in my pampered chef mini muffin pans and had NO trouble getting the cups out with only my fingers. All cookies were in tact. I favor soft cookies and was really happy to taste that even after a few days, the cookies kept a firm softness about them (They did not become crispy, crunchy or hard). Will definately make again. Probably will bake a double batch next Christmas because they were received so well. I ended up with about 4 1/2 dozen, as I used a small cookie scoop to scoop out the dough.

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ANNA72

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Reviewed: Dec. 28, 2009

Not only do these cookies look really appetizing, but they are delicious! I gave my boyfriend this recipe as his first baking adventure and he had a lot of fun with them. They were also REALLY simple! He's already wanting to bake more! I would also recommend freezing the peanut butter cups. It just makes it easier to get the cups in just right, cause they start melting instantly. They do take a long time to cool down and get completely solidified, so make sure to give yourself plenty of time for cooling as we were in a rush and they got sloppy.

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AmandaKay

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Reviewed: Dec. 28, 2009

I'm not sure why but these turned out very dry... I only kept my first batch in the oven for 8 min. and my second batch for about 6 min...

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3XMOMMY

Cooking Level: Intermediate

Living In: Fredericksburg, Virginia, USA

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Reviewed: Dec. 27, 2009

My family LOVED these. This cookies were the star of our holiday cookie platters. As suggested by others, the timing is definitely correct, and I'd also suggest freezing the candy before placing them in the center of the cookie.

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jpclay

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Reviewed: Dec. 27, 2009

These things are dangerous because you just want to keep eating them they are so good. Hersey Kisses also taste great in these cookies! The tip to freeze the peanut butter cups was such a good idea. I have another tip for everyone. I used the disposable foil muffin pans to bake these and then right after they came out of the oven I put the PB cup in the cookies and then put the muffin tin of them in the freezer for about 10 mins. The foil muffin tin and the freezer makes it super easy to get the cookies out, putting them in the freezer makes them firm up quicker then you just bend the foil on the bottom and the cookies pop right up.

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tommy

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Reviewed: Dec. 27, 2009

I made these for Christmas this year and my family LOVED them! They were gone before dinner even started! I did use some of the reviews suggestions: I froze my PB cups before putting them in the cookie. I also did not use a mini muffin pan (because I don't have one) and they turned out just fine. Thanks for the great Recipe!

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ckay6751

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Reviewed: Dec. 27, 2009

I'm not a big sweets eater but my man took one bite of these and started moaning so I knew they were good! My kids gorged on them then I took some to Xmas dinner and my fiances little brother was shoveling them down. Great recipe! I used a cookie sheet and it worked really well. So easy to make also!

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VWill1968

Cooking Level: Intermediate

Living In: Laguna Hills, California, USA

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Reviewed: Dec. 26, 2009

Very good, everyone loved them! I did as others suggested and froze the peanut butter cups first. I think it's a good idea to cool these in the fridge so that the chocolate doesn't melt too much, but they taste best at room temperature (so that the peanut butter cup softens again).

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Natalie

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Dec. 26, 2009

I used more peanut butter (3/4 cup) and only needed to bake 7 minutes in my dark coated mini-muffin pan. With these changes, it was a 5 star cookie!

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SheriA1975

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