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“I found this at Pillsbury site. With a posted pic. Peanut butter cookies with a peanut butter cup inside and chocolate drizzle over it! They are great! Thanks to who ever came up with it there!”
READY IN:
25mins
YIELD:
12 cookies
UNITS:
US

Ingredients Nutrition

  • 1 roll refrigerated peanut butter cookie dough (16.5 oz)
  • 12 miniature chocolate-covered peanut butter cups, unwrapped
  • 13 cup semi-sweet chocolate chips (I use Milk Chocolate)
  • 1 teaspoon shortening

Directions

  1. Heat oven to 350°F Divide cookie dough into 12 equal pieces. With floured fingers, wrap 1 piece of dough around each peanut butter cup, shaping into ball. On un greased cookie sheet, place 6 dough balls, arranging evenly apart. Refrigerate remaining 6 balls until ready to bake.
  2. Bake 11 to 14 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Bake remaining balls of dough.
  3. In small saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Drizzle melted chocolate in crisscross pattern over cooled cookies. Let stand until glaze is set before storing.

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