Chocolate Hazelnut Peanut Butter Cookie Cups

Mini muffin-size chocolate chip cookie cups cradle creamy peanut butter and hazelnut spread for a sweet-tooth satisfying dessert.

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


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

  • 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.