Surprise and delight all with frosted cookie
cups featuring a secret indulgent candy center.
Chocolate
Candy Cookie Cups
- 1 (1 pound 1.5-ounce)
pouch Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 large egg
18 (1-inch square) miniature bars chocolate-covered peanut, caramel
and nougat candy, unwrapped
1 (1-pound) container Betty Crocker® Rich & Creamy chocolate
frosting
Holiday candy sprinkles, if desired
- Heat oven to 375ºF.
- In large bowl, stir cookie
mix, oil, water and egg until soft dough forms.
- Form dough into thirty-six
1-inch balls (about 2 teaspoons each); press into ungreased mini
muffin cups.
- Cut each candy bar in
half; press one piece of candy bar into center of dough in each
cup.
- Bake 9 to 11 minutes or
until edges are light golden brown. Cool completely in pan, about
30 minutes. Remove from pan to serving plate.
- Spoon frosting into pastry
bag fitted with star tip. Pipe frosting on top of each cookie
cup.
- Decorate with sprinkles.
Makes 3 dozen cookies.
High Altitude: (3500-6500 ft):
Bake 10 to 12 minutes.
Success Tip:
Only have one mini muffin pan? Refrigerate remaining dough while
you bake each batch.
Time Saver:
Skip the decorative frosting technique and just frost with a
metal spatula or back of a spoon.
Nutritional Value: 1 Serving, Calories 150 (Calories
from Fat 60); Total Fat 6g (Saturated Fat 2g; Trans Fat 1g);
Cholesterol 5mg; Sodium 115mg; Total Carbohydrate 21g (Dietary
Fiber 0g; Sugars 15g); Protein 2g% Daily Value: Vitamin A 0%;
Vitamin C 0%; Calcium 0%; Iron 2%, Exchanges: 1/2 Starch; 1 Other
Carbohydrate; 1 Fat, Carbohydrate Choices: 1 1/2.
Recipe and photograph provided courtesy of General Mills,
Inc.
