These frosted cookie cups are hiding a delicious secret—chocolate-covered peanut and caramel candy bars are baked into the center of each one!
pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
tablespoons vegetable oil
miniature (1 inch square) bars chocolate-covered peanut, caramel and nougat candy, unwrapped
container (1 lb) Betty Crocker™ Rich & Creamy chocolate frosting
Betty Crocker™ Holiday candy decors, if desired
Heat oven to 375ºF. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
Form dough into thirty-six 1-inch balls (about 2 teaspoons each); press into ungreased mini muffin cups. Cut each candy bar in half; press one piece of candy bar into center of dough in each cup.
Bake 9 to 11 minutes or until edges are light golden brown. Cool completely in pan, about 30 minutes. Remove from pan to serving plate. Spoon frosting into pastry bag fitted with star tip. Pipe frosting on top of each cookie cup. Decorate with decors.
Have only one mini muffin pan? Refrigerate remaining dough while you bake each batch.
Skip the decorative frosting technique and just frost with a metal spatula or back of a spoon.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cookie
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.