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["The reason I did not specify how much sugar cookie dough, is because this recipe makes a million cookies, no matter which sugar cookie recipe you use.", "The amount of cookies you get really depends on how many peanut butter cups you buy.", "Pre-heat oven to 350F degrees.", "Press a small amount of dough on bottom and sides of a mini muffin pan.", "Don't make it too thin or it will be difficult to pop them out.", "Don't make them too thick or the cookie will not be a""bowl"".", "It is best to do a practice run with your first batch to see which thickness works best.", "Try a few thicknesses in one pan.", "After you have pressed dough onto the sides and bottom of mini muffin pan, bake at 350 for about 10 minutes.", "While baking, start unwrapping peanut butter cups.", "YOU NEED TO WORK FAST NOW!", "QUICKLY put one peanut butter cup into each sugar cookie bowl.", "After you are done, the chocolate will be slightly melted around the edges.", "Run a knife, or a chopstick (something skinny) around the edge of each peanut butter cup to make the ridges disapear.", "This makes them look much nicer.", "Remove from pan using a butter knife to""pop"" them out after they have cooled for about 5 minutes.", "Place cookies on a paper bag.", "When cooled, drizzle with melted semi-sweet chips.", "You can use the sugar cookie bowls for pretty much anything.", "I also fill them with melted chocolate mixed with chopped almonds, drizzled with melted caramel chips."]
