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. :)

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.

These cookies are pure bliss!! I always double the recipe because one batch just isn't enough. Try them straight from the oven (just let them cool for a couple minutes so you can get them out of the pan) and also try them frozen. YUMMY!!!

This was a great recipe even without the peanut butter cups, since I was looking for a cookie that I could bake in my muffin pans. I made a few substitutions based on what I had. I added 1/4 cup of white sugar, 1/2 cup of raw turbinado sugar, 1/8 cup of regular splenda, 6 tbsp corn oil, and whole wheat flour in place of the sugar, butter, and all-purpose. I also used Skippy Honey Roasted Chunky PB. This was my first time baking with Splenda, and it made the cookies too sweet and the aftertaste of the sweetener kind of ruined the cookie. Otherwise, the recipe was perfect. Couldn't even taste the difference between the whole wheat and all-purpose. Bake until the tops of the cookies crack, as the browning occurs only on the sides of the muffin pan.

I make these all the time. They are always a big hit. I don't always use the mini muffin pan. Sometimes I just line up the mini paper cups on the cookie sheet & drop the balls into the cups. The paper cups hold it together just fine. The only difference is that mini peanut butter cups do not go all the way down flush, but they do still fit in there pretty snug and they never fall apart. Yum!

These are wonderful! I've made them a couple times now and they are always the first to go and the most requested!

These cookies were rich and delicious! To make them extra over-the-top, I pressed a peanut butter cup into each cookie after taking the pan out of the oven, and once the pb cup got soft and gooey, I pressed another one into it. Double delicious!

I make these cookies every Christmas as part of my cookie giveaway. I use the printed liners. They have been a favorite in my house for many years.They are great to give in a pretty box too. Use the different liners for any holiday.

A classic... came out great and delicious

This cookies are absolutely delicious! I got great reviews from everyone who tried them. I will definitely make them again.

These were excellent cookies! I took the advice of many other reviewers - unwrap and refrigerate the reese cups before you put them into the peanut butter cookie part. Also, I tripled this recipe, and it still turned out beautifully! Once they are cooled, they are easy to stack, too.

I used a dark non-stick pan therefore decreased the temp. to 350. I increased the flour to 1 1/2 Cups. Made these for a birthday gift.

These were good.... just not spectacular. I found the cookie part a little bland. It was also really hard to get the cookies out of the muffin pan.

Always a hit in my house. Great!

Allow five extra minutes if using a silicon baking sheet.

Hard to keep in the house! The kids love them!