1 (24 c.) mini-muffin pan
1 (16 oz.) roll refrigerator chocolate chip cookie dough
1 (8 oz.) bag Reese's miniature peanut butter cups

I usually make my own from recipe on back of chips.

Preheat oven to 350 degrees. Cut cookie roll into 12 equal slices. Cut slices in half to make 24 pieces. Roll each piece into a ball and place 1 in each cup of mini-muffin pan (if pan is not Silverstone then grease and flour pan). Bake for 7 minutes.

Unwrap candies (1 for each cup). Remove pan from oven and place 1 peanut butter cup in the center of each cup (push down slightly). Bake for 7 to 8 minutes more. Let cool in pan 10 minutes before removing. There will be extra peanut butter cups.

YIELD: Makes 24 cups.