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Ingredients
40
Original recipe yields 40 servings
Directions
Nutrition Facts
Per Serving:
122 calories; protein 2.4g; carbohydrates 14.4g; fat 6.5g; cholesterol 11.3mg; sodium 119.1mg. Full Nutrition
Most helpful positive review
Most helpful critical review
I'm not sure where I went wrong, but it most have been me because all of the other reviews don't mention the cookies cracking. I used a regular muffin tin, ungreased. The balls stayed as balls, no spreading. When I took them out at 8 mins. and pressed the frozen p-nutbutter cup in, the cookies edges cracked and seperated. Any suggestions? Read More
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(874) Reviews: Most Helpful
Fail-proof. I followed the directions and everything turned out perfectly. ADVICE: freeze (or put in fridge) unwrapped PB cups - it is easier to press the frozen candy into the hot cookie without falling to pieces. SUPERB! Read More
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(3040) WOW! Fantastic Recipe! Made a single batch to try it out exactly as it was printed. Some Key Tricks I Used: **Make dough, and pop into refrigerator for about an hour--it makes cookies easier to scoop. **I used the smallest cookie scoop I had (approx 2 tsp) and levelled off the bottom (so I had exact size balls (With flattened ends!) **I scooped the first batch into the mini muffin tin...and while that batch baked, I scooped the rest of the dough onto a plate--that way I could quickly refill the pan once cooled (I have asked Santa for an extra pan for Christmas--It would be good to make more than 12 at a time!!!) **Freeze PB Cups, unwrap, then pop back into freezer--until cookies are out of oven. **Allow middles to "sink" a bit before adding the pb cup(should happen when removed from the oven after 8 minutes) the "sink" will prevent the sides of the cookie from cracking. **ABSOLUTELY refrigerate the pan before removing cookies for cooling rack... BUT **Decorate with sprinkles BEFORE refrigerating pan--place decor quickly, as the chocolate will start to melt. Shifting placement of the decorations will be tricky! **Once cooled...HIDE from husband, kids, neighbours...they disappear faster than you can make 'em! Great recipe! Read More
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(1720) I'm not sure where I went wrong, but it most have been me because all of the other reviews don't mention the cookies cracking. I used a regular muffin tin, ungreased. The balls stayed as balls, no spreading. When I took them out at 8 mins. and pressed the frozen p-nutbutter cup in, the cookies edges cracked and seperated. Any suggestions? Read More
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(874) Advertisement
These were pretty good. One thing I can say is that they dont look like they're done cooking after 8 minutes, but they are. Dont make the mistake of overbaking them. Read More
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(512) 
5 Stars! I used my husband's sugary "Skippy" Peanut Butter. Also used a cookie sheet insted of a muffin pan, and cookies turned out perfect. EASY TO MAKE. DELICIOUS. Everyone raved about them, even people who normally didn't like peanut butter. INGREDIENTS AND TIMING ARE PERFECT. I wouldn't suggest changing a thing. I thought that they were not done at first, and was tempted to leave them in longer, but the cook time was perfect. LONGEVITY/FRESHNESS. The cookies stayed fresh and soft for quite awhile in the cookie tins they were in. OVERALL, an excellent recipe that I will be making and sharing every Christmas, for years to come! Read More
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(445) I made these for my Christmas Party and they were a hit! I doubled the recipe and came out with 72 cookies. I would recommend popping the trays into the refrigerator after you place the candy cups in the cookies. If you don't, the chocolate centers keep melting and it takes longer for them to cool and store. Easy to remove from the tray and small enough to fit many on a serving tray. I will definitely make these again. Read More
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(313) Advertisement
These are great! My husband has pretty much polished them off in 2 days by himself, I will have to make a couple more batches for the christmas tins. One hint, I didn't know how big to make the balls of dough, to get 40 cookies, make them about 3/4 inch in diameter. Read More
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(233) 
I used whole wheat white flour (it's lighter in texture and naturally sweeter than regular whole wheat) and all natural PB. Husband couldn't tell these cookies were 100% whole grain and gobbled them right up. I chilled the dough for a few hours and instead of forming balls I just used a medium cookie scoop to get uniform-sized rounded mounds in the fraction of the time. I dropped the mounds into regular muffin tins because that's all I had but they still came out looking great. I did have to cook them 3 min longer though because I made them larger than what the recipe called for. Don't make the mistake of cooking them too long (recipe is right on unless you make your cookies bigger). The dough should be soft when you take it out. The first time I made this I baked them too long (waited for them to turn golden) and they were dry. Read More
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(191) These cookies were EXCELLENT! i test most of my recipies on my sister and my boyfriend and they both LOVED THEM! They both keep begging me to make more. i followed the recipe exactly, however instead of putting the batter into muffin cups i simply rounded the dough and put them on the cookie sheet and pressed the reeses cups into them immediatly after taking them out of the oven! worked extremely well! LOVE IT:) Read More
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(183) 
