Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
Chocolate-Peanut Butter Cups Recipe
a General Mills Recipe
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INGREDIENTS:
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Cookie Mix:
1 pouch (17.5 oz) Betty Crocker double chocolate chunk cookie mix
1/4 cup butter, softened
2 tablespoons water
1 egg
Frosting:
1/3 cup butter, softened
1/3 cup creamy peanut butter
1 cup powdered sugar
Topping:
mini chocolate chips or peanut butter morsels (or both) or sprinkles of your choice
DIRECTIONS:
1: Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray with flour.
2: In large bowl, stir Cookie Mix ingredients (see above) until soft dough forms. Drop 1 rounded teaspoon cookie dough in each mini muffin cup.
3: Bake 9 to 11 minutes or until set when lightly touched in center. Cool in muffin cups 5 minutes; press indentation into center of each cookie cup with end of wooden spoon, cleaning off end with paper towel when needed. Cool 10 minutes longer in muffin cups. With small knife, loosen edges; remove from muffin cups to cooling rack; cool completely, about 30 minutes.
4: In medium bowl, beat Frosting ingredients (see above) with spoon until smooth and creamy. Spoon frosting into large resealable freezer plastic bag; partially seal bag. Cut off small corner of bag. Insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 2 teaspoons per cookie cup. Sprinkle with chocolate chips or desired topping. Store loosely covered at room temperature.
Darlene’s Tips: I’m thinking you could do something similar to this using ready-made refrigerated chocolate chip cookie dough! The cookies would not be brown but I bet the peanut butter frosting would still make them taste devine!
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