Reviews & Comments

I made these to bring on a roadtrip and brought the extra into work and shared some with my family. Everyone loved them! You should definitely make an indentation in the "cookies" when you take them out of the oven. I used the back of a steak knife and gently pushed in the tops. I would also recommend making them the day before you need them so that you have some time to let them cool in between steps. I didn't add the drizzle at the end and they were still delicious.

These cookies (not really cookies - they are actually mini muffins) were just okay. I usually hit a home run with these recipes but not this one. Maybe I baked the cookie dough too long (they seemed mushy in the oven) because they hardened up and then it was awkward getting the peanut butter to stay on top. The picture makes it look like the peanut butter is somehow incorporated into the cookie but that didn't happen for me. Then my frosting never hardened (even after i put it into the freezer). So they were very drippy and messy. Not a big hit at my tree trimming party.

I made these with peanut butter cookies and substituted hazelnut spread( nutella) for the peanut butter in the filling and got rave reviews. I did reduce the powdered sugar a little to cut down on the sweetness

I previously commented on this recipe and I made these yet again because everyone loves them. I evidently picked up peanut butter cookie dough mix instead of sugar cookie. Then made it just like the recipe its soooo good. Not too chocolaty like others commented but the icing on top makes its perfect. I will be making it with peanut butter cookie dough mix from now on.

You can use a little shot glass to press in the middle to make a hole that works great while they are still hot. I hope this helps you