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Chocolate Hazelnut Peanut Butter Cookie Cups

 1 Ratings
1 Comments
  • Prep Time 10 min
  • Total Time 25 min
  • Servings 24
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Mini muffin-size chocolate chip cookie cups cradle creamy peanut butter and hazelnut spread for a sweet-tooth satisfying dessert.

Paula Jones Recipe by Paula Jones
December 11, 2013

Ingredients

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

Directions

  • 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.

Expert Tips

Use crunchy peanut butter to add texture.

Top with crushed hazelnuts.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
111.1
% Daily Value
Total Fat
5.3g
8%
Saturated Fat
1.2g
6%
Sodium
108.0mg
4%
Total Carbohydrate
13.6g
4%
Dietary Fiber
1.8g
7%
Sugars
1.2g
Protein
4.2g
% Daily Value*:
Calcium
2.60%
3%
Iron
6.40%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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