3-Ingredient Secret-Center Cookie Cups

Ingredients

1 roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookies Save $
36 miniature milk chocolate-covered nougat and caramel candy bars (about 1-inch square), unwrapped
3/4 cup chocolate creamy ready-to-spread frosting (from 16 oz container)

Directions

  • 1 Heat oven to 375°F. For each cookie cup, wrap heaping teaspoonful cookie dough around 1 candy bar, enclosing it almost completely and forming ball. Place in 1 3/4-inch paper baking cups placed 1 inch apart on ungreased cookie sheets.
  • 2
    Bake 8 to 12 minutes or until golden brown. (Centers of cookies will sink slightly.) Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • 3
    Spoon about 3/4 cup frosting into pastry bag with a star tip. Pipe frosting on top of each cookie cup.
  • 1 Heat oven to 375°F. For each cookie cup, wrap heaping teaspoonful cookie dough around 1 candy bar, enclosing it almost completely and forming ball. Place in 1 3/4-inch paper baking cups placed 1 inch apart on ungreased cookie sheets.
  • 2 Bake 8 to 12 minutes or until golden brown. (Centers of cookies will sink slightly.) Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • 3 Spoon about 3/4 cup frosting into pastry bag with a star tip. Pipe frosting on top of each cookie cup.
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