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Chocolate Hazelnut Peanut Butter Cookie Cups

Blogger Paula Jones from Bell'alimento shows us how to make peanut butter cookie cups using hazelnut spread with cocoa.

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  • Prep Time 10 min
  • Total Time 25 min
  • Servings 24

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

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

Expert Tips

Use crunchy peanut butter to add texture.

Top with crushed hazelnuts.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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