MENU
  • Print
    261
  • Save
    4K
  • Pinterest
    62
  • Email
    20
  • Facebook
    17

Chocolate Hazelnut Peanut Butter Cookie Cups

  • Prep 10 min
  • Total 25 min
  • Servings 24

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

Ingredients

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

Steps

Hide Images
  • 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

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment