Salted Chocolate Cookie Cups

By carvalhohm

Ingredients

• 1 package (14 oz) Pillsbury® Simply…® refrigerated peanut butter cookies
• 3/4 cup semisweet chocolate chips
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 3/4 cup whipping cream
• 2 teaspoons coarse sea salt for garnish

Details

Servings 32
Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 350°. Spray 32 mini muffin cups with cooking spray.

2 Remove cookie dough rounds from tray; break each in half. Place 1 cookie dough round half in each muffin cup. Bake 15 to 20 minutes or until golden brown.

3 Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation.

4 In medium heatproof bowl, place chocolate chips, allspice and 1/4 teaspoon salt; set aside. In 1-quart saucepan, heat whipping cream over medium heat to simmer. Remove from heat; immediately pour over chocolate chips. Let stand 20 seconds. Stir until chocolate and cream are well blended and mixture is shiny.

5 Fill each cookie cup with about 1 tablespoon chocolate-cream mixture. Gently cover with plastic wrap. Refrigerate about 1 hour or until set.

6 When cookie filling is set, sprinkle a few granules of coarse sea salt on top of each.
Add a tablespoon of brandy, rum or even hazelnut liqueur to “spice” up the truffle filling.

Replace peanut butter dough with sugar cookie dough for a slightly different take.