Reviewed: Dec. 14, 2009

Delicious recipe. However, when I tried to remove them from the pans my cookies stuck to the pans. Any suggestions would be greatly appreciated.

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Kristie

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Reviewed: Dec. 14, 2009

These are pretty good, but then any cookie that features a Reese's PB cup as the star is going to be pretty good! The cookie part tasted a little bit "doughy" to me although it was cooked entirely, which is why I only gave it 4 stars. They are very cute cookies.

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KIMALLI1

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Dec. 14, 2009

Absolutely perfect. I made a 2nd batch the next day because the 1st batch went in 24 hours!!

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SingleMomma

Cooking Level: Intermediate

Home Town: West Chester, Pennsylvania, USA

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Reviewed: Dec. 14, 2009

A giant hit in my house. They didn't last long at all. A new-found favorite.

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GPADNOS

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Reviewed: Dec. 13, 2009

Freaking awesome. Guys especially love these cookies, I can't keep them around for more than a day!

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hadorsey

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Reviewed: Dec. 13, 2009

Love these! They are great right out of the oven! Thank you for such a great and easy recipe!

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B

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Reviewed: Dec. 13, 2009

2 words....AWESOME......EASY!!!!!!!!!!!!!!!!!!!! I'm a beginner baker and these were simply one of the easiest cookies I have ever made. Thank you sooooooo much for sharing!!!!!!!!

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TYLRSMOMMY

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2009

awesome...I prefer to buy the chocolate chip cookie dough from the store...tastes great.

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rmbowers

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Reviewed: Dec. 13, 2009

i didnt use the mini muffin tins for these....rolled into ball and baked...when out of the oven pushed the peanut butter cup into the cookie ball...not too deep or they will break in half...then placed cookie sheet in refrig to harden the melting chocolate....after set took out of refrig and wrapped up for gift giving...test tasters all loved these...

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bee

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Reviewed: Dec. 12, 2009

This was a huge hit! I had friends offer to pay me to make them a batch. I froze the unwrapped cups before pressing into cookie and followed the recipe. Perfect everytime!

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katie1

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Reviewed: Dec. 12, 2009

Absolutely the most easiest cookies I've baked. As other reviewers suggested, I put the peanut butter cookies in the freezer before I pushed them into the cooked batter. This recipe is definitely going into my saved file! Thank you.

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JAN369

Cooking Level: Expert

Home Town: Oxnard, California, USA

Living In: San Francisco, California, USA

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Reviewed: Dec. 12, 2009

Fiance can't stop eating them! These cookies are very easy to make. As with previous reviews, be sure to put the PB cups in the freezer prior to putting them in the cookie. I placed the whole muffin pan on my snow covered deck to cool and they turned out perfectly!

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CraziStarr

Cooking Level: Beginning

Living In: Elk River, Minnesota, USA

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Reviewed: Dec. 11, 2009

This is excellent. Almost sinfully good. I will definitely make this again

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carolz

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Reviewed: Dec. 11, 2009

1 batch wasn't enough for my family! I will be making a double batch this week!! I didn't have a mini muffin pan however so I just pushed the PB cup in the middle. Baked for 9 min and they were soft and delish!

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Erica_Farr

Cooking Level: Expert

Living In: Olean, New York, USA

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Reviewed: Dec. 10, 2009

I made these cookies and substituted Splenda for the brown and white sugars. They didn't taste bad. I thought they needed more peanut butter. I wasn't impressed. I am going to make them again with the regular sugars and see what happens.

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Mary in WI

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Reviewed: Dec. 10, 2009

Made these as written except I used unsalted butter and I used a small scoop. real easy to make and you sure won't eat just one..

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linda

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

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Reviewed: Dec. 10, 2009

I would give these 10 starts if I could. Just made these for the first time and AMAZING is all I have to say. My 5 year daughter and husband can't keep their hands off of them already. Husband poured himself a glass of milk to go with them. Do freeze the peanut butter cups before putting in cookies and than put outside to cook off. We live in Nebraska and it's 11 degrees out so it works better than the freezer. If you screw this recipe up, you shouldn't be in the kitchen.

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Leslie K.

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2009

Ladies and gentlemen, I introduce you to the perfect cookie recipe. Perfect for any occasion, perfect in every way! Don't change a thing!

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sweetjunkie

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 9, 2009

Made just as is....absolutely DELICIOUS!!!!

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navidawn

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Reviewed: Dec. 9, 2009

These are amazing! They taste heavenly! I found the dough a little hard to roll with my hands, so I just scooped them with my cookie scooper spoon. I also tried making the cookies in the mini muffin pan and on a cookie sheet. I would recommend the mini muffin pan. The dough tends to spread a little bit on the cookie sheet so the cookie is a little thinner. I just prefer the look of them in the muffin pan, they look cuter. :)

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