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Truffle Peanut Butter Cookie Cups

posted in Food & Drink > Recipes
12/04/2016
  • 1
    pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix 
    Vegetable oil, water and egg called for on cookie mix pouch 
    3/4
    cup Betty Crocker™ Rich & Creamy milk chocolate frosting (from 1-lb container)
    18
    Lindt™ Lindor™ milk chocolate truffle, unwrapped
    1
    pouch (7 oz) Betty Crocker™ Decorating Cookie Icing chocolate icing 
    1
    tablespoon Betty Crocker™ candy sprinkles

  • 1 Heat oven to 375°F. In large bowl, mix cookie mix, oil, water and egg with spoon until soft dough forms. Shape into 36 (1 1/4-inch) balls (about 1 tablespoon each); place in ungreased mini muffin cups. Press indentation in center of each with end of wooden spoon.
    2 Bake 8 to 10 minutes or until light golden brown around edges. Immediately repeat indentation into center of each cookie with end of wooden spoon to create 1-inch opening, cleaning off end with paper towel when needed. Cool in pan 15 minutes. Remove to cooling rack; cool completely.
    3 Spoon frosting into resealable food-storage plastic bag. Cut off corner of bag. Gently insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 1 teaspoon per cookie cup. Cut each truffle in half with small serrated knife, using a gentle sawing motion. Place truffle half on top of frosting, cut side down; drizzle with cookie icing, and immediately sprinkle with candy sprinkles.

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