Ingredients
1
pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1/4
cup butter, softened
2
tablespoons water
1
egg
1/3
cup butter, softened
1/3
cup creamy peanut butter
1
cup powdered sugar
1
tablespoon miniature semisweet chocolate chips, if desired
Preparation
Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray with flour.
In large bowl, stir Cookie Cups ingredients until soft dough forms. Drop 1 rounded teaspoon cookie dough in each mini muffin cup.
Bake 9 to 11 minutes or until set when lightly touched in center. Cool in muffin cups 5 minutes; press indentation into center of each cookie cup with end of wooden spoon, cleaning off end with paper towel when needed. Cool 10 minutes longer in muffin cups. With small knife, loosen edges; remove from muffin cups to cooling rack; cool completely, about 30 minutes.
In medium bowl, beat Frosting ingredients with spoon until smooth and creamy. Spoon frosting into large resealable freezer plastic bag; partially seal bag. Cut off small corner of bag. Insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 2 teaspoons per cookie cup. Sprinkle with chocolate chips. Store loosely covered at room temperature.
