| | Directions | | Refrigerate candies so paper will peel off easily. Unwrap each. Follow slicing instructions on peanut butter cookie wrapper. Cut each slice into quarters. Place each piece in a greased miniature muffin 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 shell around the peanut butter cup. The heat of the cookie will melt he chocolate topping. Let pan cool; then refrigerate until the shine leaves the chocolate. Remove from refrigerator and gently lift each tart from the muffin cup with the tip of a knife. Makes 36 cookies. |
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| Ingredients | | - |  | 36 milk choc. mini peanut butter cups |
| - | | 15 ounces roll refrigerated peanut butter cookie dough |
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