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<Recipe recipeId="72358" locale="en">
<RecipeHeader>
<RecipeTitle>COOKIES - Chocolate Peanut Butter Cup Cookies (Ree)</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield quantity="24.0" unit="cookies">24 cookies</PortionYield>
<PrepTime hours="0.0"></PrepTime>
<TotalTime hours="0.0"></TotalTime>
<Source></Source>
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<IngredientList>
<IngredientText>Chocolate Peanut Butter Cup Cookies
Recipe courtesy of Ree Drummond
Ingredients</IngredientText>
<Ingredient id="-1" quantity="1.0" unit="(16.5 ounce) package" comment="" defaultState="true" weightGram="462.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="(16.5 ounce) package">One 16.5-ounce package</IngredientQuantity>
<IngredientItem>refrigerated peanut butter cookie dough</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="1.0" unit="(24 miniature) bag" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="(24 miniature) bag">1 bag of 24 miniature</IngredientQuantity>
<IngredientItem>chocolate-peanut butter cups</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>Directions

Preheat the oven to 350 degrees F.

Slice the cookie dough into 1-inch-thick slices, then into quarters. Place one quarter into each cup of a mini muffin pan. Bake for 9 to 11 minutes.

While the dough is still warm, push a peanut butter cup into each muffin cup and let cool in the pan. When the cookies are cool, use a spoon to remove them.
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