Peanut Butter Cream Cups

  • Prep 35 min
  • Total 1 hr 5 min
  • Ingredients 3
  • Servings 32
Peanut Butter Cream Cups

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookies
2
cups frozen (thawed) whipped topping
4
teaspoons chocolate candy sprinkles

Steps

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  • 1
    Heat oven to 350°F (325°F for dark pan). Grease 32 mini muffin cups with shortening or spray with cooking spray.
  • 2
    Cut dough into 32 equal pieces. Press each piece in bottom and up side of mini muffin cup.
  • 3
    Bake 9 to 12 minutes or until centers appear dry and edges begin to turn light golden brown.
  • 4
    Remove from oven. With handle of wooden spoon, make shallow indentation in center of each baked cookie cup. Cool 10 minutes. Run tip of knife around edge of each muffin cup; remove cookie cups from pan. Cool completely, about 10 minutes. Repeat with remaining half of cookie dough.
  • 5
    Up to 2 hours before serving, spoon 1 measuring tablespoonful whipped cream into each cooled cookie cup. Sprinkle each with 1/8 teaspoon decors. Store in refrigerator.

Notes









Tips

Expert Tips

  • Real whipped cream can be used in place of the whipped topping. Whip 3/4 cup whipping cream or use 1 1/2 cups of whipped cream from an aerosol can.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie Cup
Calories
90
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
1 1/2g
6%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
55mg
2%
Potassium
15mg
0%
Total Carbohydrate
12g
4%
Dietary Fiber
0g
0%
Sugars
6g
Protein
0g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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