This is a sponsored conversation written by me on behalf of General Mills®. The opinions and text are all mine.
These semi-homemade Peanut Butter Cookie Cups filled with creamy chocolate and topped with sprinkles are a definite crowd-pleaser and are perfect as a last minute holiday dessert addition.It’s Christmas week! Are you ready? I have one more gift to get my mom but I’m pretty ready. We have a new bed being delivered today (finally upgrading to a king) as our gift to each other. Pretty excited about that – we’ve been wanting one for years.
Otherwise, I’m looking forward to time off work and time with family. I have a half day Wednesday and then I’m off the rest of the week. First on my to-do list is making one last batch of Christmas cookies with my mom and Julia. I’ve tried many “from scratch” sugar cookie recipes over the years but I keep coming back to the Betty Crocker® sugar cookie mix. The dough turns out perfectly every time and it rolls out really well. It’ll be Julia’s first time decorating Christmas cookies but I can vouch for her sprinkling skills – she is a pro.
Last week I wanted to make something to send with my husband for his employees (they’ve been getting a lot of treats lately – I’m happy to have people to share them with and I think they’re happy to try them out) but I didn’t want to spend the whole evening in the kitchen. Everyone knows the classic peanut butter blossom recipe (peanut butter cookie with a kiss pressed into the top) or a peanut butter cookie with a peanut butter cup (as shown right on the bag, and my husband’s favorite), but I wanted to take it up a notch, while still being easy. I used the Betty Crocker® Peanut Butter Cookie mix then made a really simple, creamy chocolate filling while they were baking. If you’re really short on time, feel free to pipe in store bought frosting, that would work, too, but I think the homemade filling is worth the effort. My way to “spread cheer with simple surprises”. =)
Chocolate Filled Peanut Butter Cookie Cups
- Preheat your oven to 375 degrees and lightly spray a mini muffin pan with non-stick spray. Set aside.
- In a large bowl, prepare the peanut butter cookie dough according to the package instructions.
- Use a cookie scoop to fill each well of the mini muffin pan.
- Bake for 10 minutes or until lightly brown.
- While the cookie cups are baking, make the creamy chocolate filling.
- Over medium heat, add the heavy cream and butter to a medium saucepan and heat until hot, but not boiling.
- Remove from the heat and stir in the vanilla and chocolate chips. Stir until creamy and smooth.
- Once the cookie cups are done, remove them from the oven and immediately press the center of each cookie with the back of a spoon (I use my Tablespoon measuring spoon) to make a well for the chocolate filing.
- Pour the slightly cooled chocolate filling into a piping bag and once the cookies are cooled, pipe the chocolate into the center of each cookie cup.
- Immediately top with sprinkles.
I picked up the Betty Crocker® mixes from Walmart. The value size are perfect for feeding a crowd while not spending a ton.
A chewy peanut butter cookie cup filled with creamy chocolate is pretty perfect in my book. Plus, sprinkles.
Do you have any last minute baking plans? Are you winding down or just ramping up?
This is a sponsored conversation written by me on behalf of Betty Crocker. The opinions and text are all mine.