Reviewer:

BEAMINGMOMMY

Cooking Level: Expert

Home Town: West Covina, California, USA

Reviewed: Dec. 24, 2012

I had some trouble, but some of it was my fault. I made the balls too small, and they did not fill the cup. We bought one bag of candy, but we ran out 2/3 of the way through the recipe. It was nearly impossible to get the cookies out of the pan without damaging them. They taste good, but I don't think I will follow this particular recipe unless I make several changes, including using paper cups or greased pans.

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Reviewer:

Ohio Tina

Reviewed: Dec. 23, 2012

Easy to make and enjoyed by all.

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Reviewer:

Amy

Cooking Level: Expert

Reviewed: Dec. 23, 2012

The batter only made about 30 cookies, not 40. Also, you can put the balls on a cookie sheet. Don't need a mini muffin pan

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Reviewer:

LORIDA

Reviewed: Dec. 23, 2012

I was very impressed with this recipe. These cookies were delicious and they also looked wonderful. I had made a cookie tray and these stood out from the rest. Thanks for the great recipe.

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Reviewer:

eshank

Cooking Level: Beginning

Home Town: Peach Bottom, Pennsylvania, USA

Living In: Quarryville, Pennsylvania, USA

Reviewed: Dec. 23, 2012

These cookies were a hit. I followed the instructions exactly but pre-froze the PB cups as suggested. I didn't have a mini muffin pan and just put them in a regular muffin pan and they didn't really take on any kind of shape, probably could've just used a regular cookie sheet. The cookies cracked when I pressed the PB cups in, but that doesn't bother me cause they are sooo yummy!

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Reviewer:

pancakemeow

Reviewed: Dec. 23, 2012

These cookies are absolutely delicious! I have made them a couple times now and people absolutely go nuts for them. I do not have a mini muffin pan so I have to use a regular sized pan. I just make the balls bigger so I get 30 cookies instead of 40. If you don't freeze the pb cups, as long as you push them right to the bottom of the baked cookie right away, the melted chocolate will stay put to cool overnight. I also use the PC pb cups as they are cheaper than Reese's. I do plan on trying this recipe with a caramel cup as well. The only challenge I had here was keeping my boyfriends hands off the freshly baked, melted chocolate deliciousness!

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Reviewer:

Alyssa

Reviewed: Dec. 23, 2012

Fabulous recipe...so glad I found it.

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Reviewer:

Cindi

Cooking Level: Intermediate

Home Town: Hanover, Pennsylvania, USA

Living In: York, Pennsylvania, USA

Reviewed: Dec. 22, 2012

These are amazing! Made them for the first time last week. Will be adding these to my annual Christmas cookie list! I followed other reviewers suggestions by freezing the peanut butter cups (after removing the foil wrap and paper cup) and chilling the batter.

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Reviewer:

Betsy

Reviewed: Dec. 22, 2012

First made these little beauties a couple years back for a holiday cookie tray for the neighbors. They were well-received then, and a few days ago, they were again, well-received at my work Christmas party. With baking, I find it's more of an "exact science" so I followed this recipe to the letter. I do freeze the PB cups and wait a few minutes after removing the tray from the oven to press the cups in; just waiting until the middles start to slightly sink. This year, I sprinkled red & green colored sugar on the tops when they were still hot. Sometimes I pop the entire tray in the fridge; sometimes I don't. Either way, they're fine. I just make sure I roll the balls fairly big so they puff up enough, otherwise you'll get a short little cookie with the PB cup just sitting on top.

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