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!
These are yummy! I messed up and didn’t realize that I needed a mini muffin pan. I just made them on a cookie sheet with a thumb print on the top to flatten a bit. Not as pretty as the picture but they still looked ok. I’ve made 3 different cookies this week and these are the best by far!
These were a hit at a church function. They are so easy to make and they taste SOOOOO good. Great recipe,
My husband says these are “at least a 5!” They sure went fast in my house!I finally made these after printing the recipe last summer. They are good, but I think a little overrated. The peanut butter cookie base didn’t have much flavor. They really needed the p.b. cup, I felt. I didn’t have a mini muffin pan, so I used my regular size muffin pan and baked them about 9 minutes. If I make these again, I will freeze the cups beforehand like others’ suggested.
The cookie tasted really plain I followed all the recipe but I did freeze the reeses and put the cookies in the refrigerater once they were done. Next time I would add more peanut butter so the cookie can have more of a peanut butter taste
very cute and fun to make. i froze the peanut cups which made them very easy to place in cookies. i also put pumpkin sprinkles on top… very cute!
1 1/2 cups graham cracker crumbs
1 cup butter or 1 cup margarine, melted
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