Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
1/4
cup all-purpose flour
1/2
cup peanut butter chips
1/2
cup dry-roasted peanuts, finely chopped
1
cup chocolate creamy ready-to-spread frosting (from 1-lb container)
20
unwrapped mini chocolate-covered peanut butter cup candies
Preparation
Heat oven to 350°F. In large bowl, break up cookie dough. Knead in flour and chips until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
Shape dough into 1-inch balls; roll in peanuts to coat completely, pressing gently. On ungreased cookie sheet, place balls 2 inches apart. With thumb or end of wooden spoon handle, make indentation in center of each cookie, but do not press all the way to cookie sheet.
Bake 15 to 18 minutes or until edges are set. Cool 5 minutes. Remake indentations. Remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
Place frosting in small resealable food-storage plastic bag. Cut off tiny corner of bag. Squeeze about 2 teaspoons frosting in center of each cookie to fill indentation. Place 1 peanut butter cup candy in middle of frosting-filled center.
