Lindt™ Truffle Peanut Butter Cookie Cups

• Produce

  • 18 Lindt lindor milk chocolate truffle

• Baking & Spices

  • 1 tbsp Betty crocker candy sprinkles
  • 3/4 cup Betty crocker milk chocolate frosting, Rich & Creamy

• Oils & Vinegars

  • 1 Vegetable oil

• Other

  • 1 pouch (7 oz Betty Crocker™ Decorating Cookie Icing chocolate icing

Found on bettycrocker.com

Description

Ingredients

• 1 pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
• Vegetable oil, water and egg called for on cookie mix pouch
• 3/4 cup Betty Crocker™ Rich & Creamy milk chocolate frosting (from 1-lb container)
• 18 Lindt™ Lindor™ milk chocolate truffle, unwrapped
• 1 pouch (7 oz) Betty Crocker™ Decorating Cookie Icing chocolate icing
• 1 tablespoon Betty Crocker™ candy sprinkles

Directions

• 1 Heat oven to 375°F. In large bowl, mix cookie mix, oil, water and egg with spoon until soft dough forms. Shape into 36 (1 1/4-inch) balls (about 1 tablespoon each); place in ungreased mini muffin cups. Press indentation in center of each with end of wooden spoon.
• 2 Bake 8 to 10 minutes or until light golden brown around edges. Immediately repeat indentation into center of each cookie with end of wooden spoon to create 1-inch opening, cleaning off end with paper towel when needed. Cool in pan 15 minutes. Remove to cooling rack; cool completely.
• 3 Spoon frosting into resealable food-storage plastic bag. Cut off corner of bag. Gently insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 1 teaspoon per cookie cup. Cut each truffle in half with small serrated knife, using a gentle sawing motion. Place truffle half on top of frosting, cut side down; drizzle with cookie icing, and immediately sprinkle with candy sprinkles.

Nutrition