Peanut Butter Cookie Cups

I found these delights at the luncheon from Dustin's cousin's baptism just a few weeks ago. A-maz-ing. I hunted down the maker of these treats to get the recipe and was so happy I did! The recipe calls for Pillsbury refrigerated cookie dough (it's from the Pillsbury Cookbook 2007), but I used my own favorite peanut butter cookie recipe and they turned out fantastic! Hit me up with an email (briannecreer@gmail.com) if you need that recipe too if I don't get it on the blog before you need it :) While making these, I also discovered that this makes a LOT of the chocolate topping part, so in my blog version of the recipe, I am halving that amount. If you would like to make your own peanut butter cookies and make extra cookies that are normal cookies (not cups), use 1 cup semi-sweet chocolate chips and 3/4 cup peanut butter and top your cookies with the chocolate goodness! We did that and it was great!

Also, I realized that my recipes aren't very printer friendly, but as we are poor and can't afford to buy a pdf maker to make these all super blog legit, you all have to suffer. I'm sorry, really I am. Maybe if I some day become a great blogger of delicious foods and can afford those kind of technical luxuries, then I will. But until then, use your laptop or iPad in your kitchen, or copy and paste into Word and print from there. Those are my suggestions :)

PEANUT BUTTER COOKIE CUPS

Printer Friendly Version

1 Roll Pillsbury or other peanut butter refrigerated cookie dough (or insert one batch of your favorite peanut butter homemade cookies! For 24 cookies)

1 cup white chocolate chips

3/4 cup creamy peanut butter

1/2 cup semi-sweet chocolate chips.

1/3 cup creamy peanut butter

2-4 Nature Valley Oats and Honey Crunchy granola bars (optional)

Heat oven to 350. Divide cookie dough and press into greased mini-muffin pan with cookies up the side and pushed down in the middle. Bake for 10-15 minutes until deep golden brown.
Cool 5 minutes on wire racks.

With end of a wooden spoon, push down in center to create cups (push down all the way to the bottom. Trust me, you won't make a hole in the bottom, and this will allow enough room for all the inside goodness!)

Melt white chocolate chips and 3/4 cup peanut butter on low until creamy. Stir thoroughly to incorporate peanut butter and white chocolate. Pour into cookie cups. Refrigerate for 10 mins.

Melt semi-sweet chocolate chips and 1/2 cup peanut butter together. Pour over cookies.

Optional: Sprinkle with crushed up Nature Valley Bars while chocolate is still melted.

Refrigerate 1 hour. Push down and twist to get out.

Enjoy!