Move the oven rack to the middle position and preheat the oven to 350 degrees F.

Line a baking sheet with parchment paper or a silicone baking mat and set it aside.

There should be 24 individual cookie dough balls in the package. Cut 8 of the dough balls in half, add a half of a dough ball to all of the remaining full dough balls, and roll the dough into even bigger balls.

Use your fingers to flatten one of the balls of dough gently.

Place a Reese’s cup top-down on the cookie dough.

Flatten another ball of dough and place it on the top of the Reese’s and then pinch the seams together to seal.

Place the cookies on the parchment-lined baking sheet at least 4 to 5 inches apart, making sure that the Reese’s inside is top-down.

Bake for 12 to 14 minutes until the edges are golden brown. The tops might still look a little underdone, but they will finish cooking and solidify as they cool.

Cool on the baking sheet for 10 minutes and then move to a wire rack to cool completely for 45 minutes before serving.