Buzz Summer Camp Directory

Peanut Butter Tarts

From Joy Yeager and Kathy Archer


½ of a 16½-ounce roll Pillsbury refrigerated sugar or peanut butter cookie dough
24 Mini Reese’s Peanut Butter Cups, unwrapped

Recipe directions: 

Preheat the oven to 325 degrees. Spray a mini muffin pan with nonstick spray.

Cut the cookie dough into 24 pieces. Place one piece of dough into each muffin cup. Bake for 11 to 13 minutes.

While the cookies are still hot, gently push a peanut butter cup into the top of each. Let the cookies cool for 5 minutes, then use a spoon to scoop each one out of the muffin tin. Cool the cookies on a rack, and then refrigerate them so that the candy becomes firm, about 30 minutes.

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