All you need is a package of store bought peanut butter cookie dough and a bag of Reese's Cups. (Tip: look for the candy to go on sale right after Halloween. You can buy a few bags and throw them in your freezer.)
Preheat your oven to 350 degrees. In a mini muffin pan, place chunks of the cookie dough in each opening. You don't want them too big or too small. You'll have to experiment with the amount of cookie dough to get the perfect "rise" when they bake.
Place pan in the oven on the middle rack, and set your timer for 12 minutes. While the cookies are in the oven, unwrap the Reese's Cups. This part is especially fun for little one's to join in. I just have to watch Buddy. He likes to eat them as we go!
Start checking your cookies around 10-11 minutes. You want them to start turning brown on the sides and the top to where they are almost overdone. If they are undercooked, they will crumble when you try to pop them out of the pan. When they are ready, take the pan out of the oven and immediately place a Reese's Cup in the center of each cookie. Press it down so that it sits right in the middle.
After you put all of your Reese's Cups in, allow the pan to cool for at least 30 minutes.
After 30 minutes, take a fork and gently pop them out. This part can be tricky because if they weren't cooked long enough or haven't cooled long enough, they might break apart. On the plus side, those "mistakes" are yummy to munch on.
If you are preparing them for a party, you can go ahead and serve them. They are so good to eat at this point because the chocolate and peanut butter are warm and soft. If you are packing them up to give away, I'd recommend letting them sit for a few more hours so they can harden up.
As far as the amount the recipe yields, two packages of dough and a large bag of Reese's Cups will usually get me about two and a half pans, which is about 60 cookies.
Always,
Amanda
