Reviewed: May 20, 2013

AMAZING!!! Just made these last night and everyone loved them! One definite thing you should do is freeze the reese's peanutbutter cups, it helps them not melt as fast :] these are definitely going to be "my go to" dessert for events and occasions

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blackinkrunsthroughmyveins

Reviewed: May 20, 2013

I have made this recipe many times, love it!! I must admit that when I am rushed, I have made these using the purchased Toll House dough squares (24 PER PKG). I drop the dough into the prepared tartlet pans, bake for 6 minutes, add the PB cups and continue baking for 3-4 minutes, or until done. Sometimes I add Rick's butter cream frosting, from this site! They look just like those expensive purchased cookie cups!

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parrish

Cooking Level: Expert

Reviewed: May 19, 2013

so cute and gone in a minute/ a bit expensive to make

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lpatterson83

Reviewed: May 12, 2013

Our 12 year old daughter made these and she had soooo much fun baking them! They are excellent! She followed the recipe as written.

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darlenewoods

Reviewed: May 10, 2013

Great recipe!! I wasn't sure how this was going to turn out as previous experience with other highly rated recipes have turned out meh. But this recipe was the exception. I followed the advice of others - I froze the peanut butter cups and refrigerated the cookie dough. I should say that I'm an avid and experienced baker married to a man with a sweet tooth who eagerly appreciates my baking. But when he tried these cookies, he immediately dropped to his knees and slapped the floor (repeatedly) ... a reaction I've never gotten. Thanks for the terrific recipe and the great reviewer suggestions. This one's going into heavy rotation!

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norva211

Reviewed: May 9, 2013

hey, nursethoms, make sure that you sift the flour salt and baking soda! Otherwise you will have put in to much of all 3 of these ingredients which would prevent the dough from spreading. Good luck!

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princess6700

Reviewed: May 9, 2013

Always a hit at Christmas.

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ksmama

Reviewed: May 8, 2013

A little time consuming, but well worth it.

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beckygunnells

Cooking Level: Expert

Home Town: Woodinville, Washington, USA

Living In: Cle Elum, Washington, USA

Reviewed: May 8, 2013

Great. I found the dough easier to work with after chilling it in the reefer for about 45 min. I also gently twisted the cookies from side to side in order to free them from the pan. My three cookie experts gave these an enthusiastic "thumbs up". I'll definetly be making more of these.

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