Most helpful positive review
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
Most helpful critical review
Every time I make these, they disappear nearly immediately.Read More
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!
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.
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!
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.
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.
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.
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:)
By far THE BEST cookie!!! If you like peanut butter, if you like chocolate, if you just like sweets period this cookie is for you!! The dough is just soo chewy and perfect and the peanut butter cup just tops it off!! I did however have to bake the cookie 10 minutes and not 8. I also didn't have a mini muffin pan and I forgot to buy the mini cupcake paper so I just had to use my baking sheet! Still came out great! This is one I will DEFINATELY be making over and over again!
I make these almost every year and they are a big hit with the family and with the office. Also try them with the white chocolate peanut butter cups ? very yummy! Most of the time I don't make them in the muffin cups, I use the muffin liners and just line them up on a cookie sheet (you can get tons on there) and drop a ball of dough into each. This works great and I love the presentation for office/family parties. The muffin papers will keep the cookie together so that it doesn't spread out too far. Also to the reviewer who had sticky dough, sometimes too soft butter or too much liquid can cause sticky dough. Usually add flour, 1 tbsp at a time and/or put dough in fridge to firm up a bit. ???? LOVE these cookies ????
I haven't baked since I was 5 years old and the only thing I remeber doing is licking the batter. I made these today and they are SUPER EASY - even for the non-baker. A few tips: (1) definitely unwrap the candy first and place it in the freezer because it's easier to push in. (2) use Pam Flour spray so the cookies don't stick - once they've cooled, use a spoon to pop them out. (3) put festive sprinkles on top depending on the holiday - use a spoon to sprinkle them off while still hot and then do a gentle press with the back of the spoon to make sure they melt in. (4) don't skimp on not getting the mini muffin trays - I thought about it but you really do need them. The 8 minute baking time was right on for me. Enjoy!
These cookies look good and I had no problem getting them out of the pan, I purchased the mini-muffin pans to make them. I will use a regular peanut butter cookie recipe next time I make them because we enjoy more of a peanut butter flavor and it just wasn't there, other than that great recipe, pretty cookie and thank you for sharing! Just to update: I now use a recipe for peanut butter cookies that has 1 cup of peanut butter in it and it made these just perfectly for pb lovers like myself!
Just like everyone else stated, these came out great for me. So easy and quick to make. I used crunchy pb and it was yummy. I stuck exactly to the 8-minute cooking time and it was perfect. Also, it made more than 40 for me (I was using a small scoop) so when I ran out of PB Cups I used Hershey's Kisses that I had and pushed them in upside-down to create a perfect round chocolate center. I decorated them with red and green royal icing and sprinkles for Xmas and they were perfect little holiday treats! Oh yeah, freeze your pb cups before and after opening (while you wait for the cookies to bake). Then take the cookies out of the oven, pop the chocolates in, and throw the whole pan back in the freezer for 3-5 mins to keep the chocolates from melting, then remove from the pan. I cooled mine in the freezer as well for quick-cooling so I could decorate. Good luck!
These are great cookies that are super easy to make! I didnt worry about actually rolling the dough into balls since the dough got super sticky on my hands. So instead I just spooned the dough into the mini cupcake pans, and they turned out just fine! One note: you really do need to work fast to place the PB cups into the dough when finished, and definitely let these cookies cool COMPLETELY before removing them from the pans. If you dont, the PB cups start running and melting all over the side of the cookie.
I made these today for a back-to-school luncheon. It took me a little bit to figure it all out. First, I froze the peanut butter cups. I used Reese's and Wal-Mart brand peanut butter cups. (The Wal-mart brand was gooier and didn't look as pretty, but it tasted 5 times better to me.) I baked them for 7 minutes. I pushed in the frozen peanut butter cups. Then, I put the whole pan in the freezer for about 7 minutes. Then, I used a serrated knife to pop them out of the mini-muffin tin. They are very scrumptious!
Wonderful cookie. Found them easier to remove if you chilled them in the fridge.
Very good! My husband's favorite. Made a huge batch of these for my wedding. They went like hotcakes!
Kids love these!
This recipe is wonderful! The cookie part was soft & chewy and kept well. The peanut butter cups pushed right in so the cookies almost looked like little tarts. Everyone raved about these!
THESE COOKIES ARE VERY GOOD. THEY ARE THE PERFECT PLEASER FOR PEANUT BUTTER LOVERS. THEY ARE SO SMALL AND CUTE LOOKING THAT EVERYONE GRABS THEM FIRST FROM THE COOKIE TRAY . VERY GOOD RECIPE
A dear friend gave me this recipe about 15 years ago. My recipe is the same except I use 1 1/2 cup flour, 1/4 tsp baking soda and 1/2 tsp. vanilla. I use margarine instead of butter. All the rest is the same. I use creamy peanut butter and Reese's mini peanut butter cups. Instead of greasing my mini muffin pan, I use the small mini cupcake paper liners and it works great and makes it attractive and easy to serve I make these at Christmas but are good year round, it is a favorite with all who has had them and are requested every year. My son's friend said he would pay me to make him some!!! Thanks!
I actually used Hershey Kisses rather than the peanut butter cups and WOW these cookies were great!! Huge hit at a holiday party!!
These cookies are amazing! I made them this past Christmas, needless to say after eating a few of them after they came out of the oven they didn't make it out of our house...we decided to keep these yummy treats for ourselves :-P I have since made them again to share with friends and family and everyone loves them. I have found that I prefer to use Trader Joe's milk chocolate peanut butter cups over Reese's as they are creamier and contain more peanut butter. I will making these cookies often, thanks for sharing such a great recipe!
Very good cookies! I took them to work and everybody was very impressed.They look very nice but are very quick and easy to make (what took longest was unwrapping all the candies!) I also used the tiny snickers bars and hershey's hugs for the centers - it was nice for variety, but the peanut butter cup centers are my personal favorite. :)
Made these many times. Everyone loves them!
I made these over the weekend and they lasted less than ine day. My teenagers DEVOURED them and I had to hide a couple for myself. DELICIOUS!!
Peanut Butter junkies these are for you! The best cookie I ever tasted!
If you like peanut butter cookies and peanut butter cups you'll love this cookie. Really like them chilled w/ a tall glass of milk. Mmm!
These cookies turned out pretty good. I was disappointed they were fairly crumbley but they tasted good
if you love peanut butter, you'll love these!!
These cookies are to die for! Completely rich with peanut butter taste. The only difficulty I had was rolling the batter into balls. They were quite sticky so I opted to scoop them out using a tablespoon. They still came out perfect and delicious. My batch created 25 cookies instead of 40 (I used a regular muffin pan). This is a keeper. Thanks! - Stephanie
My family couldn't get enough of these cookies.
Love these. I also cheated and used refrigerated cookie dough. I brought them to work and found people sneaking into the break room for more....I also used the paper muffin liners making clean up much easier.
These are very good. Kids will love them.
the best peanut butter cookie i've ever ate
These will be a cute addition to the cookie tray. Followed exactly and they turned out great. Wasn't sure about not greasing the tins but it wasn't a problem. I used my small Pampered Chef scoop and it made 55 cookies.
Love these. Chilled dough for an hour. Then scooped into small golf ball size. Put in regular size muffin tin (cuz I don't have the small ones) Baked 6min. 30 sec. pulled out and pressed a chilled peanut butter cup into each hot cookie. Chill in pan before you try to remove cookie from pan. I got 36 cookies out of my batch. Thanks for sharing :)
I tried this recipte last night to bring into the office....I was very pleased. I love peanut butter and theses definitely fulfill that graving. Extremely easy and quick to make. When I wasn't using the dough I chilled it in the fridge, which made it easier to work with. I also ended up putting the cookies on a dish and placed them in the fridge to chill the chocolate, you have to be very careful when taking them out of the pan!!!! I would recommend chilling them...it helps. They are awesome!!!
Best peanut butter cookies i've ever made. People thought they were store bought. Delicious!
Every time I make these, they disappear nearly immediately.
My mom used to make these and they are great! You can use mini cupcake tins and give them as gifts. You can also shorten prep time and buy premade peanut butter cookie dough, cut each slice into quarters, place a quarter in your tin, and mash the peanut butter cup inside. They come out the same with less time!
Very good tasting. The batter it self is so good, you'll have a hard time not to keep on "tasting" it. The cookies made with a mini muffin pan look like they are dainty and would be good for a party. The cookies made with a regular size muffin pan are very good, too. They just don't look as "pretty". Thanks for the recipe!
My family loved these! You can bake them on a regular ol' cookie sheet too.
Excellent! Easy to make too.
Excellent! Next time I will use mini paper liners, because I had a heck of a time getting these out of the pan. Extremely difficult to eat just one...
I COULDN'T FIND MY MINI MUFFIN PAN SO I USED MINI CUPCAKE WRAPPERS WHICH WORKED GREAT!! ALSO-MY HUSBAND ATE SOME OF MY REESES SO I CUT THEM IN HALF AND PUT THEM IN RIDGED SIDE UP-THEY LOOKED LIKE CROWNS-VERY PRETTY AND DELICIOUS
Excellent Cookie!! These are the first to go.
How could these not be good? They were delish, but not quite what I was expecting. When you use the mini muffin tin they are more like little cupcakes or muffins and less like cookies. In fact, you don't really need the muffin tin at all, you could just form the dough into balls and bake on a cookie sheet. They are yummy either way, and super easy!! MUCH easier when you refrigerate the dough and also the peanut butter cups.
I made these delicious cookies to give as gifts and my husband has eaten them all! They are better than I thought.
Not impressed. They turned out - nothing was wrong - I just have had much better cookies with peanut butter cups. I'm surprised they are rated so high.
sweet and easy
Basically the best thing ever. No need to change a thing
Yummy! This was my first attempt at these cookies and they turned out perfectly! The only changes I made were the 2 tsp. vanilla as recommended by other reviewers, as well as extra flour (It was not quite 2 and 3/4 cups). I used two different colored mini muffin pans (light and dark coated) and both cooked equally well. 8 minutes exactly is what I did. I also did freeze the pb cups first and took them out and unwrapped them just prior to the cookies coming out. As far as waiting for the cookies to sink a bit before putting the pb cups in, I did both. I found that there was less cracking the sooner I put them in. But they do start to sink pretty quickly anyway, so I'm not sure that matters too much. And ABSOLUTELY put the whole pan in the freezer as soon as you put the cups in the cookies. This helps keep the chocolate from melting too much at the bottom of the pb cup, as well as makes it easier to get them out of the pan. You still have to be careful. The cookie may crumble a tiny bit around the edges, so use a very small thin knife or a spoon (just the edge to coax them out). They all came out beautifully. Balls were 3/4 to 1 inch in diameter. Very easy and delicious! **UPDATE as of 2016** I have made these many times in the last 2 years. What I now know is that the amount of flour called for is fine (1 and 3/4c.). I do use 2 tsp of vanilla, and I do put the pb cups in the freezer prior to putting them in the cookies when they come out of the oven.
These were great!! I thought I'd try these instead of my old recipe I had that uses shortening instead of butter. I actually got 48 cookies out of this recipe, and I followed the recipe exact. I used my Pampered Chef small scoop to put the dough in the little muffin cups and my Pampered Chef wooden dowel to "stamp" stamp the middle...I just caution, I stamped some too thin and the rim of the cookie pulled off when I tried to pop the cookie out of the cup. The flavor of these is great...and just a side note...it looks like Reese's is making the minature peanut butter cups even smaller!!
Just as recipe states! Perfect and soft. Did make sure to freeze the cups before pressing them into cookie. Unwrapped and stuck in freezer while I made the dough!
We make this recipe but with chocolate chip cookie dough. It is so good this way. My family loves it. Buy store bought dough and keep it simple
These were awesome & fairly simple to make. We made a double batch for Christmas dinner & they were ALL gone!
I don't know how I could be the only one to have trouble with this?? I could NOT get these cookies out of the pan. I had to pry and pull and shove things between the cookie and the pan, that by the time anything came out... it was ruined... I am so bummed- my whole family loves reeces :(
Awesome cookie for all those peanut butter lovers out there!
This recipe is right on! To avoid cracking, do not press the Reese's too far down (or using too much pressure). Because the Reese's are chocolate, after a few minutes they will melt a little and "set in place" a bit better. Be careful taking them off of the pan if they haven't completely cooled, as this may be another way the cookie may break. Most of all- enjoy the experience of cooking and enjoy the fruits of your efforts!
Everyone RAVED about these. Make sure the cookies are not undercooked which will make them impossible to remove from the muffin tray. Also, make sure they are cooled completely before removing.
I just finished making 5 batches. I came out with 250 cookies. They turned out great! Taking them to a cookie swap. I followed the recipe to a tee. I did take everyones advise on freezing the reeses first. Great Recipe!
Wonderful!!! I followed the advice of others. I waited a few minutes before putting the peanut butter cups in and I put the pan in the fridge right away. I didn't have a small cookie scoop and the first batch of 24 was a little small. That made it harder to get the pb cup in without cracking the edge. The 8 minutes baking was perfect. Great recipe!
Really good. Next time, I will be a thumbprint in the middle of the dough ball before cooking so that the peanut butter cup will fit into the cooke better. I followed other reviewers advice and froze the peanut butter cups before putting into the cookie and also refrigerated the cookies after adding the pb cups to prevent them from melting too much.
These were excellent! So chewy and soft. I am not a chocolate lover, so I was looking for an alternative to peanut blossoms (topped with a hershey kiss). These were great! Just a little chocolate with tons of yummy peanut butter!
Follow the recipe EXACTLY to get these to turn out perfectly. Also, try the dark chocolate, and white chocolate peanut butter cups for variation. Man I could eat my weight in these cookies.
I made these at Christmas for my family. Followed the recipe exactly. The only reason I didn't give 5 stars was because the cookie wasn't as sweet as I would have liked. Next time I will add a bit more sugar. I would recommend that you keep the chocolate candies unwrapped in the fridge until ready to use and then as soon as you put them into the cookies put the entire tray into the freezer for about 2 or 3 minutes so the candy doesn't continue to melt and make a mess.
These were really GOOD. Kids loved them!
After a few tries, I got this cookie right-you really need a mini muffin pan. I tried this on both a cookie sheet and a regular sized muffin pan and the cookies did not look as nice. The cookies are great and were a hit at many holiday parties!
Had to cook them a little longer because the first batch came out raw but my husband said they were better that way.
Amazing! Everyone at our Christmas gathering LOVED these cookies! You can't lose with these yummy little cookies!
Easy and turned out great!
These were so good! And so easy to make.
love this recipe
Excellent and simple cookie. My husband can't have chocolate so I used white peanut butter cups. They disappeared, FAST!
Wonderful cookies. I had a hard time keeping them everyone wanted more. These will definitely be on our Christmas cookie list each year. Plus during the year. Our faimly loves peanuts and peanut butter. I used chunky peanut butter.
Couldnt be simpler. I too put my Reese cups in the fridge to chill before pressing them into the hot dough. I also doubled the recipe and used my smallest cookie scoop.
This is a great recipe and they looked delicious.
These were great. Only change I would make is to double the recipe.
I made these exactly like the recipe. They were soft and chewy. My entire family was impressed. I will make these often.
These cookies are great! They are very easy to make and everyone loves them. I followed the directions exactly and they turned out perfect!
Yummy! Everyone loved them, I followed the recipe as is but put the cups in the freezer to get hard before pressing them into the cookie, it really does help.
I call these blossoms....best ever. Everyone in our family always begs for peanut butter balls but were happy with these & so easy to make. I made no changes to original recipe.
These turned out PERFECTLY!!! It's been years since I've baked cookies and this was definitely a good recipe for a novice cookie maker like myself. I followed some of the additional instructions in other comments, like freezing the peanut butter cups. Also, I must concur that the 8 minute bake time is PERFECT. I made about 3 dozen because I only ended up with 37 peanut butter cups in my bag. Each ball was measure out to be approx 1 tbsp, as I used my measure spoon to scoop out the dough. There was enough dough left over to make another dozen plain ol' peanut butter cookies. Long story short, this is just a great recipe!!!
yummy! The cookies will crack some, no big deal. I put a pecan 1/2 on each one and that made them pretty AND tasted better with the crunch!
One of my new favorite cookie recipes! So easy, my husband (a non-baker) mixed up the batch and I helped him roll into ball. Make sure all candies are unwrapped and ready to place into the cooked cookie. The sooner you can push them into the cookie, the better!
OK this recipe was awesome I made this for my family they loved it. Me being 14 its very simple this is one of my favorites. Great recipe
Family absolutely loved these cookies. Freezing the PB cups and referigerating the dough definitely helped.
These are great. I also mixed them up a bit. I made some with banana some with chunky peanut butter. I even made some with jelly inside. I used my meat marinade syringe filled with my favorite preserve, and pumped them with about 1 tsp. Great for kids and adults alike. FIVE STARS!!
I make this exactly as posted, with the only exception being that I do throw the peanut butter cups in the freezer and take them out when the cookies come out of the oven. These are requested more than any other recipe I've made, and are almost always the first thing gone, no matter what else is on the table. My words of advice to anyone who asks me for the recipe--only use GOOD mini muffin pans. The first time I made these, they stuck to the pan I used. I bought good pans and haven't had any problem whatsoever with cookies sticking.
oh my gosh... delish!!! I made these twice, and they turned out awesome!!! We used pb cups, and also used mint cups and caramel cups as well... all were eaten quickly.. and were very very good :D
THESE WERE SO GOOD, THEY DID NOT LAST LONG ON THE COFFEE TABLE
Can't say enough good things about these cookies! They are yummy, easy and everyone loved them. Made them for Thanksgiving, we had an 8 hours drive and my husband and I ate almost all of them before we got there!
Delicious, easy to prepare-- this will be a regular recipe for my holiday baking. I don't understand the aversion people have to using paper liners in the muffin pans, whether regular -sized or mini. I use them regularly, and did so for this recipe. No problem with removing the cookie (or cupcake, muffin) from the pan, no cooked-on batter to scrub off. Everyone I served the cookies to thought the paper liners were a good idea. I agree that freezing and unwrapping the p.b. cups ahead of baking is best---much easier to handle them this way. I also wore a pair of disposable plastic gloves to make the cookie dough balls. I'll definitely make a double batch next year!
These taste mostly peanut buttery. If you want a true chocolate peanut butter cookie use a chocolate kiss in the center.
Came out great!! Rich and delicious!
My absolute favorite cookie and my go to for holiday cookies!!! Great recipe!!
Family loved these..... i followed the recipe exactly and everything came out great.
These cookies are fantastic! I followed the recipe exactly as it was written. I recommend freezing the Reeses cups before placing them into the hot cookies. Also after you place the candy in the hot cookie place the muffin pan in the the fridge or freezer for 20 minutes to stop the chocolates from melting. Use a spoon to pop the cookies out of the pan.