Categories: Chocolate 
      Yield: 1 servings 
  
     36    Reese's peanut butter cups 
      1 lb Refrigerated cookie dough 
  
  * - (Either fudge, sugar, or peanut butter dough) 
   
  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 350Ü 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 !