Peanut Butter Fudge Cups (Sandra Lee)

By jasonhewitt

Ingredients

• 1 (18-ounce) package refrigerated sugar cookie dough, softened
• 1/2 cup creamy peanut butter
• Prepared chocolate frosting

Preparation

Step 1

Preheat oven to 350 degrees F.

Grease mini-cupcake pans with nonstick cooking spray. Mix cookie dough with peanut butter just until swirled. Press one rounded teaspoonful of dough into each of the prepared cups. Bake for 12 minutes. Cool in pans. Run a small knife carefully around the edge.

Remove from pans to a cooling rack. When completely cool, place a scant teaspoonful of frosting in the center of each cookie.

Yield: 48 cookies