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COTTAGE LIFE RECIPE CONTEST WINNER, 2003

FIRST PRIZE:

Peanut Butter Cups // Barbara Best 

Ingredients  

1 pkg refrigerated chocolate-chip cookie dough (510 g) 
1 pkg small chocolate-covered  peanut butter cups (36 cups/397 g)
Instructions:

1. Cut roll of cookie dough into 9 slices about 1" (2.5 cm) wide. Cut each slice into quarters. Put pieces into ungreased mini-muffin tins, 1 piece per cup.
2. Bake at 350°F (180°C) for 7 minutes, or until light golden around edges. Turn off oven.
3. Press a peanut butter cup into centre of each cookie and return to oven for 1 minute. Cool on wire rack until chocolate sets.
Makes 36 cookies.

Cottage Tips:
  1. Try these slightly warm.
  2. Replace peanut butter cups with chocolate mint or chocolate caramel cups.