Fudgy Peanut Butter Bites

By melanieroe

Prep: 20 min.
Bake: 11 min.
Cool: 2 hours

Nutrition Facts
Calories 76, Total Fat (g) 4, Saturated Fat (g) 1, Cholesterol (mg) 4, Sodium (mg) 46, Carbohydrate (g) 8, Fiber (g) 1, Protein (g) 1, Vitamin A (DV%) 0, Vitamin C (DV%) 0, Calcium (DV%) 2, Iron (DV%) 1, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1/2 of an 18-ounce roll refrigerated peanut butter cookie dough
• 1/2 cup semisweet chocolate pieces
• 1/4 cup sweetened condensed milk
• 2 tablespoons finely chopped peanuts (optional)

Details

Servings 24
Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 350 degrees F. Coat 1-3/4-inch muffin cups with nonstick cooking spray; set aside. Cut dough into six equal pieces. Cut each piece into four equal slices. Place each slice in a prepared cup.

2. Bake 9 minutes or until edges are lightly browned and dough is slightly firm. Remove from oven. Indent each cookie shell with the back of a 1/2-teaspoon measuring spoon. Bake 2 minutes or until edges are firm. Cool 15 minutes. Remove shells from cups. Cool.

3. Place chocolate pieces and condensed milk in a heavy small saucepan; stir over medium heat until chocolate melts. Spoon filling into each shell. If desired, sprinkle with peanuts. Cool. Makes 24.