Reviewed: Jun. 14, 2013

This is one cookie recipe to keep; easy to make; 2400 plus votes at 5 pts, means excellent A plus plus

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Reviewer:

JThurston

Cooking Level: Intermediate

Home Town: Dekalb, Illinois, USA

Living In: Missoula, Montana, USA

Reviewed: Jun. 10, 2013

Yummy!

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Reviewer:

Cat Cooks

Cooking Level: Expert

Living In: Gulf Breeze, Florida, USA

Reviewed: May 31, 2013

My friends and family LOVE when I make these cookies. They are simple and pretty fast compared to other cookie recipes. The trick of putting the PB cups in the freezer before adding them to the cookies works really well!

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Reviewer:

Chris

Reviewed: May 26, 2013

Add Small Reese's Pieces to the top for a little decoration:) Makes them that much more adorable.

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Reviewer:

Sarah

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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Reviewer:

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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Reviewer:

parrish

Cooking Level: Expert

Reviewed: May 19, 2013

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

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Reviewer:

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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Reviewer:

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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Reviewer:

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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