Peanut Butter Fudge Cups (Sandra Lee) |
|
 |
Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 48 |
|
Ingredients:
1 (18-ounce) package refrigerated sugar cookie dough, softened |
1/2 cup creamy peanut butter |
prepared chocolate frosting |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease mini-cupcake pans with nonstick cooking spray. Mix cookie dough with peanut butter just until swirled. Press 1 rounded teaspoonful of dough into each of the prepared cups. Bake for 12 minutes. Cool in pans. Run a small knife carefully around the edge. Remove from pans to a cooling rack. When completely cool, place a scant teaspoonful of frosting in the center of each cookie.
|
|