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Recipe courtesy of Ree Drummond
Chocolate Peanut Butter Cup Cookies
Getting reviews...
- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 122
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 0 g
- Sugar
- 7 g
- Protein
- 1 g
- Cholesterol
- 11 mg
- Sodium
- 63 mg
- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 122
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 0 g
- Sugar
- 7 g
- Protein
- 1 g
- Cholesterol
- 11 mg
- Sodium
- 63 mg
Ingredients
Directions
Special equipment:
mini muffin pan- Preheat the oven to 350 degrees F.
- Slice the cookie dough into 1-inch-thick slices, then into quarters. Place one quarter into each cup of a mini muffin pan. Bake for 9 to 11 minutes.
- While the dough is still warm, push a peanut butter cup into each muffin cup and let cool in the pan. When the cookies are cool, use a spoon to remove them.
