Peanut Butter Cream Filled Cookie Cups

I made these peanut butter filled cookie cups for FHE tonight, I'm pretty sure they were a success (if there only being 4 left out of 24 is any measure). I didn't add the heart on top or the sprinkles but I think that they came out pretty good. I cheated and used Betty Crocker cookie mixes (only had to add egg and butter), but I got compliments on how good the cookie tasted :)

Recipe came from Sweet Treats and More

Peanut Butter Cream Filled Cookie Cups

Peanut Butter Cream Filled Cookie Cups

For the Cookie Cups:

1 tube Pillsbury Refrigerated Sugar Cookie Dough

1/4 cup milk chocolate chips

2 tsp vegetable oil

Sprinkles

Preheat your oven to 350 degrees. Grease one mini muffin pan and set aside. Pinch off and make 12 1/2-inch dough balls out of the refrigerated sugar cookie dough and press dough balls into the muffin pan. Bake @ 350 for about 10 minutes or until golden. Let cool completely before removing {you may need to use a spoon to scoop out}.

Place chocolate chips and vegetable oil in a microwave-safe bowl. Microwave until melted and smooth, stopping to stir every 15-20 seconds.

In another bowl, place sprinkles of your choice (need about 1/2 of a bottle)

Once the cookie cups have cooled completely dip the rim of the cup into the chocolate, then immediately into the sprinkles. Set the cookie cups aside to allow the chocolate + sprinkles to dry before filling with peanut butter cream filling.

While those are cooling, make the filling.

For the Peanut Butter Cream Filling:

3 tbs butter

1/2 cup peanut butter

1 cup confectioner's sugar

3 1/2 tbs heavy cream

Place butter, peanut butter, and cream in a bowl and beat on medium speed. Slowly add confectioner's sugar until combined. Beat on high for 1-2 minutes until fluffy and creamy.

Place the peanut butter filling in a Ziploc bag, cut off one of the corners, and squeeze a dollop of filling into each cup.