Post by bonnieb on Nov 28, 2006 22:21:04 GMT -5
I found this recipe in the December issue of Taste of Homes (Cookie Swap made easy section). I made these today and they are very good. It's nice to have something on hand that is quick and easy to bake. They will be a nice addition to my cookie tins this year.
Candy Cookie Cups
2 dozen
½ cup finely chopped macadamia nuts (optional)
1 package (18 ounces) individually portioned refrigerated white chip macadamia nut cookie dough. Pillsbury makes the 18 oz (12 cookie) packages.
24 miniature peanut butter cups
Sprinkle macadamia nuts into a well greased mini muffin tin (1 teaspoon each). This is optional. I did not use the nuts and the cookie was very good.
Cut each portion of cookie dough in half and place each half in the mini muffin cup.
Bake at 325 degrees for 11-13 minutes or until golden brown. Take out of the oven and immediately place a peanut butter cup in the middle of each cookie; press down gently.
Cool completely in the tin before removing from the pans to the wire rack.
Candy Cookie Cups
2 dozen
½ cup finely chopped macadamia nuts (optional)
1 package (18 ounces) individually portioned refrigerated white chip macadamia nut cookie dough. Pillsbury makes the 18 oz (12 cookie) packages.
24 miniature peanut butter cups
Sprinkle macadamia nuts into a well greased mini muffin tin (1 teaspoon each). This is optional. I did not use the nuts and the cookie was very good.
Cut each portion of cookie dough in half and place each half in the mini muffin cup.
Bake at 325 degrees for 11-13 minutes or until golden brown. Take out of the oven and immediately place a peanut butter cup in the middle of each cookie; press down gently.
Cool completely in the tin before removing from the pans to the wire rack.