The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Oct. 29, 2009
great cookies - they will be my new sugnature cookie. i also made them with a hersheys kiss!!!
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Cooking Level: Intermediate

Home Town: Trenton, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Jun. 11, 2009
Everyone loved these and they were soo easy to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Jun. 10, 2009
AMAZING!!! Everyone who has had these LOVES them!!!!
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Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Mar. 29, 2009
I finally got a chance to make these and they were terrific and very, very easy. It took me all of like 1/2 hour to make them. I used PB cups from Trader Joes since I'm not a fan of reeses and they were very peanut buttery, delish!
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Naperville, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Feb. 27, 2009
made several times,never last more than a day
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Feb. 2, 2009
These were delicious and super easy to make. I also put the peanut butter cups in the freezer while the cookies baked so they didn't melt as fast. Will DEFINITELY be making again and again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Dec. 29, 2008
Love this recipe...and I agree with the other reviews...they must cool! I get antsy and remove them early. I loose half the batch because the outer ring comes off.
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Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Dec. 28, 2008
Mmmmmm...these were so good - I had to make them twice they went so fast! Followed recipe exactly except when it came to cooking them. I rolled dough into 1 inch balls and placed in mini muffin pan. Next I pressed a PB cup in the middle (dough will surround PB cup perfectly) and baked them for exactly 8-1/2 minutes. I got 48 tarts out of this recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.88 star rating.
Reviewed: Dec. 26, 2008
I must have PB Temptations I in my arsenal because it is a tiny bit different than this one. My recipe taken from this website a few years ago calls for 1 1/2 cup of flour and cooks for 10-12 minutes. Also - have extra Reese's on hand. I find I usually use more like 50 cups. Do not press the dough into the cup, just drop a ball in there and you will be good to go. These area BIG favorite of anyone I have served them to! Just make that tiny adjustment to the original and you'll be in pb heaven!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Dec. 24, 2008
These are soooo good...I made four batches!
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Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Dec. 21, 2008
These are delicious. Enough said. Perfect just as posted. Yum!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Dec. 12, 2008
These are sensational! I make them every Christmas (and they always get devoured). I cook mine for exactly 8 minutes. It makes it easier if you freeze your peanut butter cups for a few minutes before you start to take the wrapping off. As for waiting for them to cool, I do mine for like 15-20 minutes and they are hard enough to come out. Also, I use lots and lots of Pam on the bottom of the pans so they won't stick and just slide right out (respray before each batch).
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Cooking Level: Intermediate

Home Town: Gardner, Massachusetts, USA
Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
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Reviewed: Dec. 2, 2008
I'm making this for the holidays! I used a cookie scoop and made 24 of these and ate (gasp) 9 in 2 days. YIKES. Better send these out before I finish the whole batch!
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Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Dec. 2, 2008
This is the first time I made these cookies and they came out great! Leave them in the pan to cool for about 20 minutes before taking them out. I put mine on a separate tray and put them in the fridge for about an hour to cool. They are in the freezer and waiting for Christmas!
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Cooking Level: Intermediate

Living In: Greensburg, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Nov. 30, 2008
I made these to give away as Christmas presents last year and they were a hit!! My only problem was that when I would take them out of the pan, they would break apart, but looking through the other reviews I now realize my mistake was that I didn't the cookies cool completely, SO MAKE SURE YOU LET THEM COOL! Otherwise a really easy and delicious recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Nov. 21, 2008
Awesome! I used mini muffin liners you can find at the store during the holiday and they came out perfect. I also agree that it's best to refrigerate dough, as it is MUCH easier to shape than room temperate.
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Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Oct. 28, 2008
Delicious! I followed the recipe exactly. I used mini muffin trays - without muffin liners. I put the unwrapped mini peanut butter cups in the fridge so they were cold when they were placed in the cookie. I let the tarts cool for about 45min and removed them without any trouble at all. They were so easy to make and look great - perfect to bring to friends' houses etc. I put half of the batch in the fridge and served them cold (as some suggested), the other half I left at room temprature. I preferred them at room temprature but a few people did like them cold. They are also very rich so one cookie is plenty to fulful a craving! DELICIOUS!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Oct. 24, 2008
I have made simmilar cookies...these taste delicious using chocolate chip cookie dough as well... A tip for getting them out of the pan - use mini muffin tin liners..pop the cookies out of the pan while they're hot THEN press the candies in. They look festive and allow you to keep baking more cookies!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Oct. 6, 2008
AMAZING! I made these for a family party and I was really glad I decided to double the recipe. Everyone loved them and even asked to take some home with them. I ended up with only 4 cookies to take home for myself! I will definitely be making these often! Super easy! I did freeze the pb cubs (unwrapped) while I made the dough and it made it much easier to handle them. :)
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Cooking Level: Intermediate

Living In: Tinley Park, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Sep. 26, 2008
This is a great recipe. I love to bake these all the time because my sons are peanut butter cup lovers. But this is one cookie that really is pretty on a cookie tray at Christmas time! And they smell awesome as they bake.
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Cooking Level: Expert

Home Town: Sparta, Tennessee, USA
Living In: Kankakee, Illinois, USA

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