Ingredients Jump to Instructions ↓

  1. 36 Reese's peanut butter cups

  2. 1 lb Refrigerated cookie dough

  3. 350? oven for 8-10 minutes or just until cookie puffs and is barely done. Remove from oven and immediately push a candy cup into each cookie filled muffin cup. The cookie will deflate and form a tart shell around the peanut butter cup. The heat from the cookie will melt the chocolate toppings. Let the pan cool; then refrigerate until shine leaves the chocolate. Remove from the refrigerator and gently lift each tart from the cup with the tip of a knife. Makes

  4. 36 cookies. UUMMMHHH !


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