Peanut Butter Cream Cups

By joeyanne

Ingredients

• 1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
• 2 cups frozen (thawed) whipped topping
• 4 teaspoons chocolate candy sprinkles

Details

Servings 1
Preparation time 35mins
Cooking time 65mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 350°F (325°F for dark pan). Grease 32 mini muffin cups with shortening or spray with cooking spray.

Cut dough into 32 equal pieces. Press each piece in bottom and up side of mini muffin cup.

Bake 9 to 12 minutes or until centers appear dry and edges begin to turn light golden brown.

Remove from oven. With handle of wooden spoon, make shallow indentation in center of each baked cookie cup. Cool 10 minutes. Run tip of knife around edge of each muffin cup; remove cookie cups from pan. Cool completely, about 10 minutes. Repeat with remaining half of cookie dough.

Up to 2 hours before serving, spoon 1 measuring tablespoonful whipped cream into each cooled cookie cup. Sprinkle each with 1/8 teaspoon decors. Store in refrigerator.