Chocolate Hazelnut-Peanut Butter Cookie Cups

By shuber

Ingredients

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

Preparation

Step 1

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.

Use crunchy peanut butter to add texture.