Choco-Peanut Butter Cups

Peanut butter and chocolate blend perfectly in an easy and irresistible cookie cup from the Bake-Off® Contest.

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Servings 24

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( 176 ) Ratings

176 Ratings

5 Stars 19%

4 Stars 11%

3 Stars

2 Stars 15%

1 Stars

Member Reviews ( 35 )

459d1a9e-e18b-4936-9976-146140724dd5

Bake-Off® Contest 42, 2006

Ronna Farley

Rockville, Maryland

ingredients 5
Prep Time 40 min
Total Time 1 hr 40 min

Ingredients

1: roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies

1: cup Hershey's® premier white baking chips (6 oz)

1 1/2: cups JIF® Creamy Peanut Butter

1: cup Hershey's® semi-sweet baking chips (6 oz)

4: Nature Valley® oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*

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Directions

1 Heat oven to 350°F. Spray 24 mini muffin cups with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. Cut cookie dough into 24 slices. Press 1 slice in bottom and up side of each mini muffin cup, forming 1/4-inch rim above top of cup (sprinkle fingers with flour if necessary). Bake 10 to 15 minutes or until edges are deep golden brown. Cool in pans on cooling racks 5 minutes. With tip of handle of wooden spoon, press dough down in center of each cup to make room for 2 tablespoons filling.
2 Meanwhile, in 2-quart saucepan, melt white chips and 3/4 cup of the peanut butter over low heat, stirring constantly. Divide mixture evenly into cookie cups (about 1 tablespoon each). Refrigerate 10 minutes.
3 In same 2-quart saucepan, melt semi-sweet baking chips and remaining 3/4 cup peanut butter over low heat, stirring constantly. Divide chocolate mixture evenly on top of peanut butter mixture in each cup (about 1 tablespoon each). Sprinkle crushed granola bars over top of each. Refrigerate until set, about 1 hour. Remove from muffin cups before serving.

EXPERT TIPS

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Expert Tips

*To easily crush granola bars, do not unwrap; use rolling pin to crush bars.

Sugar flavor of refrigerated cookie dough can be substituted for peanut butter in these yummy and versatile cookie cups.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie Cup

Calories: 280
Calories from Fat: 150),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 5g, 5% Trans Fat 1g 1% ),
Cholesterol: 0mg; 0%;
Sodium: 210mg; 210%;
Total Carbohydrate: 27g; 27%
(Dietary Fiber 2g 2% Sugars 17g 17% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 4%;

Exchanges:

0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

KrisK31

report Posted Jul. 19, 2012 7:21 PM

Loved them...If you love peanut butter and chocolate they are the bomb. Big hit at my family reunion.

Carolsou

report Posted Mar. 20, 2012 11:56 AM

Almost everybody loved these, one person thought they were too sweet.

pavilion31

report Posted Jan. 4, 2012 11:19 PM

instead of pressing in mini muffin pan i put mini paper liners and rolled into 1 inch balls baked them till the edges was lite and golden after there cooked right from the oven presse mini reeses right side up into the cookie my whole family loved them and was much easier and didn't stick!!!

RHONDA9816

report Posted Dec. 27, 2011 2:28 PM

This was a big hit at our house this Christmas! The big surprise to everyone was that I did not use "Reese's Peanut Butter Cups" in the ingredients. This was a great treat for all of the peanut butter cup lovers in our family! The mini muffin pan made the size just right!

Prelucir

report Posted Nov. 15, 2011 12:25 PM

This recipe is great as it is written. I let them cool completely in the pan. I tried both peanut butter cookie dough and chocolate chip cookie dough. Peanut butter works much better. Also, chill the dough first.