Ingredients:

• 36            Reese's peanut butter cups
• 1       lb    Refrigerated cookie dough
• * - (Either fudge, sugar, or peanut butter dough)

Direction:

   Refrigerate candies so paper will peel off easily. Unwrap each.
   Follow slicing instructions on cookie wrapper and quarter each
   slice. Place each piece in a greased miniature muffin cup. Place
   in preheated 350ø oven for 8-10 minutes or just until cookie puffs
   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 tart shell around the peanut butter cup. The heat from the
   cookie will melt the chocolate toppings. Let the pan cool; then
   refrigerate until shine leaves the chocolate. Remove from the
   refrigerator and gently lift each tart from the cup with the tip
   of a knife. Makes 36 cookies. UUMMMHHH !