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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SheriA1975

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 25, 2009

I didn't have the mini-muffin pans so I used cookie sheets. I formed them in 35 balls as that was how many peanut butter cups came in the package that I had. I pushed the peanut butter cups into the balls prior to cooking. After taking them out of the oven, I placed a half of a maraschino cherry into the melted chocolate top of the pb cup of each cookie. They not only looked nice and Christmasy, but they tasted great as well.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ScorpioGG

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 25, 2009

These were great, my son made them with me for everyone's Christmas present. They were super easy. I didn't have any problem with the cookies cracking and I followed the directions exactly. We did however put the muffin tin in the fridge to cool in between bakings because the chocolate melts and makes the cookies hard to remove.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kuiper55

Cooking Level: Beginning

Home Town: Allen, Texas, USA

Living In: Little Elm, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 25, 2009

Don't even bother making a single batch. So good. Additional tips (I haven't read every review, so this may have already been written): let cookies cool to warm in pan, then freeze about 10 minutes or till set, then place muffin tin cups in a shallow sinkful of hot water for 8-10 seconds. Twist gently, and they should come out beautifully.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Emery

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 24, 2009

These cookies are awesome! I made them on Christmas eve for my finance and I and we were so impressed. They are very easy to make and are absolutely delicious. Best invention since the Reese Peanut Butter Cup smoore!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mava07

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 24, 2009

I have made these for years and they are alwasy a big hit. You can use your favorite peanut butter cookie recipe (personally I use the crisco recipe). The only thing I do different is to put a "hole" in the cookie before baking. You can use your thumb or any other handy utensil. This will help keep your cookie from cracking when you put the peanut butter cup in. Your dough doesn't have to be firm enough to make a ball for this to work. Once they come out of the oven, let them cool for a few minutes then remove from the pan. If you try to remove them too soon, they will break.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TERLYNN_13

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 24, 2009

Excellent!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jennainwisconsin

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 24, 2009

These cookies are wonderful!! My kids absolutely love them!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

courlan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 24, 2009

I personally loved the taste of these, they were very delicious! I did make the mistake of using our electric beater during the whole entire process (my husband told me I shouldn't have done that) so I had to add a little more flour to shape them into balls easier but it turned out just fine! Another person suggested freezing the peanut butter cups before so when you push them in they don't break. I wish I had followed this advice because mine did melt and break a lot when I was pushing them in. 8 minutes is just enough time - any longer and they would have burnt so don't think it's not a lot of time because it's just right!! These are simply tasty. Gave them to our friend for Christmas as well and they loved them.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Krys

Cooking Level: Intermediate

Home Town: Idaho Falls, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 24, 2009

AMAZING recipe! When I first met my husband he told me he didn't like cookies and didn't care for sweets. I made him these for his birthday shortly after we started dating and he devoured them! I roll the balls in sugar before baking them and it adds a great crunch to the outside. I've also done them on a cookie sheet as well as the mini muffin pans and either way works. But to get the cookie completely around the candy then it's best to use the muffin pan.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Melissa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 24, 2009

My sister and I made these for the first time yesterday and they are sooo good! We used both Reeses cups and Caramel filled Hershey kisses to mix it up a bit, To add some decor to it before cooking we rolled the dough in colored sugar...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rebecca Moore

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 24, 2009

If holiness could be a cookie, this would be the almighty of holiness. I followed the recipe precisely except that I didn't have a mini muffin tin, but I made little tin foil cups that worked just the same. I did have a little problem rolling them into balls at first, but if you let the batter sit just a little, then you can roll them. I used Smuckers Reduced Fat Creamy Peanut Butter which, although it's supposed to be good for you, was like working with wet clay. I don't recommend it. But it did work out eventually. This is, by far, the best cookie I've ever tasted....and I've tasted a few!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nic

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 24, 2009

Excellent, made them with a cookie scoop so they were all the same size and they came out a little larger than the recipe states. I didnt get as many, but they came out nice and uniform and I added some sprinkles to the warm chocolate. These also look nice in a mini cupocake paper. Definately a larger cookie. Loved it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Silver Ghost

Cooking Level: Expert

Home Town: Linden, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 24, 2009

I gained 5lbs. eating these last year...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mickeymouse

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2009

Great recipe- enjoyed by all at our house and cookie exchange. Quick tip- Freeze candies for about an hour prior to using. Unwrap the candies while the cookies bake. They bake up well in candy wrappers.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kiki

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2009

Awesome, easy recipe! Nothing else to say!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Joni

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2009

Very easy to make! I made the dough 2 days ahead and put it in the fridge. It turned out great, and everyone loved them at our party!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sursy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2009

I made these today and found them rather time consuming, especially if you don't have several mini cupcake tins. I took another reviewer's suggestion of using about 2 teaspoons of dough for each cookie...worked out great. Next time I will use the miniture cupcake liners as I found them a little hard to get out of the pans. Not my favorite cookie but is very impressive when serving...

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

PAT79

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2009

These turned out so yummy! The only reason I give it 4 rather than 5 stars is because I was not prepared for how much the cookies were going to crack when I put in the peanut butter cup - however, this was quickly remedied by just letting them sit in the fridge for a bit. In fact, I think they taste even better chilled! I used a dark Reese's cup and it was fantastic! Easy recipe to make, highly recommended!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

soyduck

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Rittman, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2009

These were great! I followed the recipe exactly and they came out perfectly. I chilled the peanut butter cups which prevented them from melting too much. Delicious!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Susan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Peanut Butter Cup Cookies

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!