Sunday, December 6, 2015

3-Ingredient Secret-Center Cookie Cups

1 roll (16.5 oz) Pillsbury or store brand refrigerated peanut butter cookies
36 miniature milk chocolate-covered nougat and caramel candy bars (about 1-inch square), unwrapped
1 container (1 lb) chocolate creamy ready-to-spread frosting
 

Directions

  1. Heat oven to 375°F. For each cookie cup, wrap heaping teaspoonful cookie dough around 1 candy bar, enclosing it almost completely and forming ball. Place in 1 3/4-inch paper baking cups placed 1 inch apart on ungreased cookie sheets.
  2. Bake 8 to 12 minutes or until golden brown. (Centers of cookies will sink slightly.) Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  3. Spoon about 3/4 cup frosting into pastry bag with a star tip. Pipe frosting on top of each cookie cup.
 
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