Indulge in these creamy nutty cookie cups.
Preheat the oven to 180°C (160°C for fan forced ovens). Place mini paper cupcake cases into each of a 24 mini muffin cup tin.
Stir the cookie mix, in a large bowl, together with the egg, butter and vanilla essence until combined. Stir in peanut butter. Shape a heaped teaspoon of the cookie dough mixture and roll the dough into a ball. Continue with the dough and place each ball into a mini muffin cup case.
Bake for 9 -11 minutes or until just lightly browned. Remove from the oven and immediately press a peanut butter cup into the center of each cookie cup. Cool for 5 minutes before removing the cases from the tin and placing onto a cooling rack to cool completely. Repeat with remaining dough.
You can have a set of the cups baking whilst you prepare the next one.
Use different coloured paper cups depending on the season and the celebration!
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
This fruity dessert combines Betty Crocker™ Vanilla Cake Mix and other ingredients like passionfruit pulp to create a taste sensation. The recipe takes about an hour to bake and serves up to 12 people. Give it a try for a special occasion!
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