Total Time
21mins
Prep 10 mins
Cook 11 mins

the use of refrigerated peanut butter cookie dough..makes these come together rather quickly

Ingredients Nutrition

  • 13 ounces refrigerated peanut butter cookie dough
  • 12 miniature peanut butter cups
  • 13 cup semi-sweet chocolate chips
  • 1 teaspoon Crisco

Directions

  1. heat oven to 350*.
  2. divide dough into 12 equal pieces -- with floured fingers, wrap 1 piece of dough around each peanut butter cup, shaping into a ball.
  3. place 6 balls on ungreased sheet, arranging evenly apart.
  4. refrigerate remaining balls until ready to bake.
  5. bake at 350* for 11-14 minutes.or golden brown --
  6. cool 1 minute, remove to rack to cool completely.
  7. melt chocolate chips and crisco, drizzle over cooled cookies.

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