Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Peanut Butter Cookie Dough
24
miniature chocolate-covered peanut butter cup candies, unwrapped (from 40-oz bag)
1/2
cup powdered sugar
Preparation
Heat oven to 350°F.
Cut roll of dough into 12 slices. Cut each slice in half crosswise to make 24 pieces. Shape dough around 1 candy, covering completely (refrigerated remaining dough pieces, if necessary). Repeat with remaining dough and candies; roll in 1/4 cup of the powdered sugar. Place 2 inches apart on ungreased cookie sheets.
Bake 10 to 13 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool 5 minutes. Dip top of each cookie in remaining 1/4 cup powdered sugar. Cool completely, about 30 minutes.
