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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


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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