Reviewed: Nov. 17, 2009

I did not care for these. I did however, use store bought sugar cookie dough, which I think was a mistake because they were way too sweet. Even my 12 yr old thought they were too sweet. They were also difficult to get out of the pan. I would try them again with a peanut butter cookie.

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archie8kitty

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Reviewed: Nov. 16, 2009

I didn't have enough PB cups so I dipped the cookies in melted chocolate and set them in the freezer for 10 min.

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The Kellars

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Nov. 15, 2009

Just superb! I have made a similar recipe in the past that always seemed to turn out a little too hard/crunchy. These were very soft when I followed the instructions by many here to bake for only 8 minutes. A tip for bakers who have lots of tools around: use a #70 disher (scooper) and just plop the half-spheres in each cavity of the tin. You will get about 44 cookies that cook uniformly and look great. I ran out of PB cups and stuck Hershey Kisses in a few of them and they were very good too! Make certain you have refrigerated or frozen the candy first, or it will be messy and a little sloppy when you insert them into the hot cookies. It is true that when you remove these from the oven they look underbaked, but fear not! Delicious.

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KIMBICA

Cooking Level: Professional

Home Town: Bethlehem, Pennsylvania, USA

Living In: Tucson, Arizona, USA

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Reviewed: Nov. 15, 2009

I'm not sure exactly how to rate these because I don't like PB cookies. I made them for my hubby and kids and they seemed to enjoy them. I made them without the PB cup as regular cookies because my hubby doesn't like any centers in his PB cookies and they worked out well.

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JFD

Cooking Level: Expert

Home Town: Northwood, Ohio, USA

Living In: Toledo, Ohio, USA

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Reviewed: Nov. 14, 2009

These are just so good. Such an old PTA recipe to me. I remember my mom making these in the 80s. LOVE it. They're so rich though. I reduced the amount of peanut butter in the batter to 1/4 cup and it was still excellent. I put the unwrapped Reese's in the freezer for about 15 minutes... baked for 10 minutes (because on the first try, I baked for 8 minutes and they were still doughy on the bottom). I also used mini cupcake paper liners for my mini pans. This made 36 perfectly.

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mariealicia

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Reviewed: Nov. 11, 2009

SO CUTE!!! I made these for my husbands birthday. Everyone loved them. I followed some other members suggestions and froze the candy. Once the cookies were done in the oven I waited about five minutes for the centers to sink before adding the frozen candy to the center. It worked well. Thanks for the great recipe.

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Wendy Davis-Smith

Cooking Level: Expert

Living In: Kennewick, Washington, USA

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Reviewed: Nov. 11, 2009

I just finished baking these cookies and they are yummy! I only yielded 24 but I think I used a cookie scoop that was too big:(. My 4 year old just told me that " these are the best cookies in the whole entire world you made" I followed the recipe just as written and it' wonderful. I did however freeze the PB cups so they didn't totally melt on impact. These are a perfect combo of PB and chocolate.

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c5afwife

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Reviewed: Nov. 10, 2009

I didn't like these very much. They're an okay cookie like straight out of the oven but after they're just a little bit old they're just gross. i thought it was WAY too much peanut butter and that made it a difficult thing to eat rather than an enjoyable thing. other than that it was a VERY easy recipe to follow.

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Karen

Cooking Level: Intermediate

Home Town: Mesa, Arizona, USA

Living In: Gilbert, Arizona, USA

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Reviewed: Nov. 9, 2009

Very tasty! Best if chilled right after placing the peanut butter cup.

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Cafe Martin

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2009

These were good to begin with, but my husband and I both preferred them chilled. I had a hard time getting the cookies out of the mini-muffin tin, so for the second batch I used pretty paper cups.

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Brooke V.

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Reviewed: Nov. 9, 2009

super easy and very delicious! great for a last minute cookie need

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M. Bailey

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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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