Amazing! I've made these twice so far (and both this week alone!). The only modifications I made were to use half light/half dark brown sugar, and I cut and froze the peanut butter cup pieces. On the second batch, I used the half light/half dark brown sugar again, but instead of mixing the peanut butter cup pieces into the cookie dough, I cut them into fourths, froze them, then poked one piece into the middle of each cookie when they came out of the oven. The first batch had some cookies with more than one peanut butter cup piece and others didn't have any, so this was my solution and it worked great. I baked each batch for 8 minutes and they came out perfect both times. I kept them in a tupperware container and they stayed perfectly soft and moist for the whole week. This recipe has already made it into my favorites book and I'm sure I'll be making them again and again.
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Amazing! I've made these twice so far (and both this week alone!). The only modifications I...