Ingredients: 36 miniature Reese's peanut butter cups (chilled) and 1-15 oz. refrigerated chocolate chip cookie dough
Preheat oven to 350degrees. Peel wrappers off of candy. Slice cookie dough into nine slices and quarter each slice. Place each quarter piece into greased mini-muffin tin cups. Bake for 8 to 10 minutes, or until cookies puff. Remove from oven and immediately push a piece of candy into each muffin cup. Cool. Refrigerate until chocolate no longer shines. Gently lift each tart from pan with tip of a knife. This recipe is from Culinary Secrets