Peanut Butter Cookie Cups

I love recipes that can be adapted to fit the situation. I've probably made these cookie cups a dozen times, but never quite this way.

We were asked to bring peanut butter desserts to our church fellowship this weekend. So here's my adaptation of a favorite recipe.

Ingredients:
1 package of refrigerated peanut butter and chocolate ship cookie dough squares
24 miniature Reece's Peanut Butter Cups
Yep...that's it!

1. Preheat oven to 350 degrees. Spray miniature muffin tin with nonstick cooking spray.

2. Place one square of cookie dough in each muffin cup. Use your thumb to make a large bowl in each piece of dough.

3. Bake at 350 degrees for nine minutes. While dough is baking, unwrap the 24 Reece's cups.

4. Immediately after removing the cookies from the oven, set a cup in each hole. The heat will melt them slightly so they'll be all ooey-gooey.

If you're not going to serve these immediately, keep them in the refrigerator. Pull them out a few minutes early to bring to room temperature.

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