Peanut Butter Cream Cups

Peanut Butter Cream Cups

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Looking for a delicious dessert? Then check out these great cookies made using Pillsbury® refrigerated peanut butter cookies – ready in about an hour.

Prep Time: 35 Min

Total Time: 1 Hr 5 Min

Makes: 32 cookie cups

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INGREDIENTS:

1

roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies

2

cups frozen (thawed) whipped topping

4

teaspoons chocolate candy sprinkles

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DIRECTIONS:

• Heat oven to 350°F (325°F for dark pan). Grease 32 mini muffin cups with shortening or spray with cooking spray.
• Cut dough into 32 equal pieces. Press each piece in bottom and up side of mini muffin cup.
• Bake 9 to 12 minutes or until centers appear dry and edges begin to turn light golden brown.
• Remove from oven. With handle of wooden spoon, make shallow indentation in center of each baked cookie cup. Cool 10 minutes. Run tip of knife around edge of each muffin cup; remove cookie cups from pan. Cool completely, about 10 minutes. Repeat with remaining half of cookie dough.
• Up to 2 hours before serving, spoon 1 measuring tablespoonful whipped cream into each cooled cookie cup. Sprinkle each with 1/8 teaspoon decors. Store in refrigerator.

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High Altitude (3500-6500 ft):

In step 1, in large bowl, break up cookie dough; stir or knead in 1/4 cup all-purpose flour. Work with half of dough at a time; refrigerate remaining dough until needed. Cut dough into 18 pieces; press into cups. Bake 10 to 13 minutes. If shallow indentations have not formed during baking, gently form as directed in step 4. Repeat with remaining dough. 36 cookie cups.