Peanut Butter Cream Cups Recipe

Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ Peanut Butter Cookie Dough

2

cups frozen (thawed) whipped topping

4

teaspoons chocolate candy sprinkles

Preparation

Heat oven to 350°F (325°F for dark pan). Grease 32 mini muffin cups with shortening or spray with cooking spray.

Cut dough into 32 equal pieces. Press each piece in bottom and up side of mini muffin cup.

Bake 9 to 12 minutes or until centers appear dry and edges begin to turn light golden brown.

Remove from oven. With handle of wooden spoon, make shallow indentation in center of each baked cookie cup. Cool 10 minutes. Run tip of knife around edge of each muffin cup; remove cookie cups from pan. Cool completely, about 10 minutes. Repeat with remaining half of cookie dough.

Up to 2 hours before serving, spoon 1 measuring tablespoonful whipped cream into each cooled cookie cup. Sprinkle each with 1/8 teaspoon decors. Store in refrigerator.