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Choco-Peanut Butter Cups


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Ingredients You'll Need

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


Directions

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.


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