Serves: 5
Yield: 36 cups
Preheat oven to 350 degrees. Refrigerate candy for about 30 minutes prior to making recipe and unwrap before using. Prepare miniature muffin tins with nonstick cooking spray.
Slice the cookie dough into quarters. Place a quarter slice of dough into each muffin cup. Bake 8-10 minutes. Remove from oven and quickly push one candy deeply into each individual muffin cup. Heat from the dough will allow the cookie to rise above the candy.
Cool and then refrigerate for about 30 minutes before serving.
This Peanut Butter Cups recipe is from the Peanut Butter Sweets Cookbook. Download this Cookbook today.
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