Chocolate Hazelnut-Peanut Butter Cookie Cups Recipe

Ingredients

1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
12 tablespoons peanut butter
12 tablespoons hazelnut spread with cocoa

Preparation

Step 1

Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
2.
Scoop 1 tablespoon cookie dough into each muffin cup. Press down.
3.
Bake 10 to 12 minutes or until golden. Using shot glass sprayed with cooking spray, immediately press
center of each muffin cup gently to shape cookie cup. Cool completely in pan. Turn pan upside down
to remove cookie cups from pan.
4.
Place 1/2 tablespoon peanut butter in each cookie cup. Top each with 1/2 tablespoon hazelnut spread
with cocoa.
Make the Most of This Recipe With Tips From The Pillsbury® Kitchens
Use crunchy peanut butter to add texture.
Top with crushed hazelnuts.