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Chocolate Hazelnut-Peanut Butter Cookie Cups

(13)
  25 reviews
  • 10 min prep time
  • 25 min total time
  • 3 ingredients
  • 24 servings
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These chocolate-peanut butter cups are blissful bites of heaven. You'll want to make a double batch because they won't last long!

Paula Jones
October 23, 2013

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
12
tablespoons peanut butter
12
tablespoons hazelnut spread with cocoa

Steps

  • 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.
  • 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.

Expert Tips

Did you know? Pillsbury has a gluten free cookie dough.

Use crunchy peanut butter to add texture.

Top with crushed hazelnuts.

Nutrition Information

No nutrition information available for this recipe
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