- 1 box Betty Crocker™ Milk Chocolate Chunk Cookie Mix
- 1/3 cup (80g) butter, melted and cooled
- 1 extra large egg
- 1 tsp vanilla essence
- 125g creamy peanut butter
- 60 mini chocolate covered peanut butter cups
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.
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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