Cookie-palooza!

Okay, here's the reason why I haven't posted a card today:

These are my famous peanut butter cup cookies!  I can only bake them when my husband is out of town because he has a peanut allergy, and he's gone until late tonight.  The teachers at school LOVE them, and I ran out BEFORE Christmas, so while he's out of town, I'm baking peanut butter cookies like crazy.  Here's how to do it!

Step 1: Buy Betty Crocker peanut butter cookie mix and make cookie dough according to directions on package.

Step 2: Unwrap your miniature Reese's peanut butter cups so they are ready to use.

Step 3: Roll cookie dough into balls that will fit into a mini muffin pan like this:

Step 3: Bake in oven according to directions on the back of the package.  I leave mine in for about 10 minutes at 350 degrees because I use non-stick mini muffin pans.  When you take them out of the oven, they should look like this:

Step 4: Take unwrapped miniature Reese's peanut butter cups and push them into the center of each cookie while they are still in the mini muffin pan.  They will look like this:

Step 5: Let the cookies cool in the pan for 5-10 minutes.  Then, use a butter knife to loosen them around the edges and "pop" them out of the mini muffin pan.  Be careful: the chocolate on top is melted and will make a big mess if you don't just "ease" them out of the pan!  I put them on a cookie sheet or some other type of tray and put them in the freezer.  Once frozen, then I can store them in the freezer in gallon Ziploc bags until I need them.  They are very easy to make since you use a store-bought mix, but EVERYONE just loves them.  I only give about 6 as a gift to teachers because they are so rich and they have been known to eat them all in one day!  LOL