Choco-Peanut Butter Cups
1 pkg. 24 count refrigerated chocolate chip cookie dough
1 c. white vanilla baking chips
¾ c. creamy peanut butter
½ c. semisweet chocolate chips
Heat oven to 350º.
Grease 24 mini muffin cups with cooking spray or shortening.
Place each cookie dough in a muffin cup, press in the bottom and up the sides.
Bake 10 – 15 minutes or until edges are deep golden brown.
Cool in pans on cooling racks for 5 minutes. Press dough down in the center of each cup using a wooden spoon handle.
In microwave, melt vanilla baking chips and peanut butter (approx: 1 minute, stir, 1 minute—use best judgment).
Spoon into cooled cookie cups.
Refrigerate 10 minutes.
In microwave, melt chocolate chips in a plastic Ziploc (do not seal).
Snip tip and drizzle over cookies.
Refrigerate until centers are set.