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