36 Reese's peanut butter cups (unwrapped and ready)
1 tube refrigerated sugar cookie dough

Slice cookie dough in 9 even pieces, then quarter each slice. Place each piece in mini tart pans.

Bake at 350°F for 8 to 10 minutes. Remove pan from oven immediately and push a Reese's cup into each cookie. Refrigerate until shine leaves chocolate. Remove from refrigerator and gently lift out with tip of knife.