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.