Chocolate Chip Peanutbutter Cup Cookies
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- 2 pkg
- chocolate chip peanutbutter cookies (refridgerator cookies)
- 1 pkg
- recess peanut butter chips or 8 bars of bakers white chocolate
- 1/2 c
- 1/2 jar(s)
- pieces of mini m&m's or mini baking recess peanutbutter cups
Place cookies in 4-12 cup mini muffin tins sprayed with cooking spray.
Bake 1 minute less than package says.
In the meantime, melt chips or chocolate in microwave 1-2 minutes and stir peanutbutter. Set aside.
When cookies are removed from oven, drop on counter so that cookies will fall and cause a indent in the cookies.
When cookies are cooled carefully remove from muffin tins. This is the tricky, be gentle. A small sharp knife helps to get them out.
When cookies are cool take a small spoon and put a
layer of nutella in the indent of cookie. Then place a small scoop of the peanutbutter mixture in it. Top with either mini m&ms or Mini recess's or any mini candy you would like.
They are best when left at room temperature but I store in Fridge and take out about 15 minutes before I serve them. If you are service the same day, just leave out at room temp.