Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Peanut Butter Cookie Dough
12
miniature chocolate-covered peanut butter cup candies, unwrapped
1/4
cup semisweet chocolate chips
Preparation
Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
For each cookie, shape 2 tablespoons cookie dough around 1 peanut butter cup candy. Shape into a ball. Place in muffin cup.
Bake 18 to 22 minutes or until golden brown. (Centers of cookies will sink slightly.) Cool about 5 minutes; remove from pan to cooling rack. Cool 15 minutes.
Remove paper baking cups from cookies. In small microwavable bowl, microwave chocolate chips uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds until smooth and melted. Pour melted chocolate into 1-quart resealable food-storage plastic bag. Cut off tiny corner of bag; drizzle chocolate over cookies. Let stand 1 hour or until chocolate is set.
