peanut butter cookie cups

By jab120638

Ingredients

• 1 1 1 roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookies
• 36 36 1-inch miniature milk chocolate-covered nougat and caramel candy bars (about 1-inch square), unwrapped
• 1 1 1 container (1 lb) chocolate creamy ready-to-spread frosting

Details

Servings 1
Cooking time 70mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 375°F. For each cookie cup, wrap heaping teaspoonful cookie dough around 1 candy bar, enclosing it almost completely and forming ball. Place in 1 3/4-inch paper baking cups placed 1 inch apart on ungreased cookie sheets.

Don't worry if you don't have a pastry bag. Just use a spoon to add a dollop of frosting to the top of each cookie cup.

Heat oven to 375°F. For each cookie cup, wrap heaping teaspoonful cookie dough around 1 candy bar, enclosing it almost completely and forming ball. Place in 1 3/4-inch paper baking cups placed 1 inch apart on ungreased cookie sheets.
2 of 3
Bake 8 to 12 minutes or until golden brown. (Centers of cookies will sink slightly.) Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
3 of 3
Spoon about 3/4 cup frosting into pastry bag with a star tip. Pipe frosting on top of each cookie cup.