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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chocolate Hazelnut-Peanut Butter Cookie Cups Recipe

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This recipe for Chocolate Hazelnut-Peanut Butter Cookie Cups is from Mom's Favorites and More, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
12 tablespoons peanut butter
12 tablespoons hazelnut spread with cocoa
Directions:
Directions:
1. Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.

2. Scoop 1 tablespoon cookie dough into each muffin cup. Press down.

3. Bake 10 to 12 minutes or until golden. Using shot glass sprayed with cooking spray, immediately press center of each muffin cup gently to shape cookie cup. Cool completely in pan. Turn pan upside down to remove cookie cups from pan.

4. Place 1/2 tablespoon peanut butter in each cookie cup. Top each with 1/2 tablespoon hazelnut spread with cocoa.

 

 

 

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