****LINDT TRUFFLE PEANUT
****BUTTER CUPS!!
Prep Time Total Time
30 MIN
1 HR 10 MIN
36 Servings
Ingredients
- 1
- pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
- Vegetable oil, water and egg called for on cookie mix pouch
- 3/4
- cup Betty Crocker™ Rich & Creamy milk chocolate frosting (from 1-lb container)
- 18
- Lindt™ Lindor™ milk chocolate truffle, unwrapped
- 1
- pouch (7 oz) Betty Crocker™ Decorating Cookie Icing chocolate icing
- 1
- tablespoon Betty Crocker™ candy sprinkles
Directions
- 1 Heat oven to 375°F. In large bowl, mix cookie mix, oil, water and egg with spoon until soft dough forms. Shape into 36 (1 1/4-inch) balls (about 1 tablespoon each); place in ungreased mini muffin cups. Press indentation in center of each with end of wooden spoon.
- 2 Bake 8 to 10 minutes or until light golden brown around edges. Immediately repeat indentation into center of each cookie with end of wooden spoon to create 1-inch opening, cleaning off end with paper towel when needed. Cool in pan 15 minutes. Remove to cooling rack; cool completely.
- 3 Spoon frosting into resealable food-storage plastic bag. Cut off corner of bag. Gently insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 1 teaspoon per cookie cup. Cut each truffle in half with small serrated knife, using a gentle sawing motion. Place truffle half on top of frosting, cut side down; drizzle with cookie icing, and immediately sprinkle with candy sprinkles.http://bettycrocker.com
