36 Reese's milk chocolate miniature peanut butter cups
1 (15 oz.) roll refrigerated peanut butter cookie dough

Preheat oven to 350 degrees. Chill candy to ease in removal of foil papers. This should take about 30 minutes. Remove from refrigerator, unwrap and set aside while preparing cookie dough for baking. Grease miniature muffin pans. Unwrap the cookie dough. Slice dough into 1/2 inch thick slices. Slice each slice into quarters. Press 1/4 slice in bottom of each muffin cup. Bake 8-10 minutes at 350 degrees just until double puffs up and is "just" done. Do Not overbake. Remove from oven and immediately press a candy cup into each cookie-filled muffin cup. The cookie will deflate and form a "tart" shell around the peanut butter cup.

Heat of dough will slightly melt candy. Refrigerate tarts until shine leaves chocolate. Remove from refrigerator and gently life tarts from pan using tip of sharp knife to loosen. Store covered in refrigerator. Best if eaten within 2 days of baking.