My granddaughter helped create these cookie cups by using ingredients from my pantry and fridge. We used trail mix to jazz them up.
—PAMELA SHANK PARKERSBURG, WV
PREP: 20 MIN. • BAKE: 15 MIN. + COOLING • MAKES: 2 DOZEN
1 tube (16 1/2 ounces) refrigerated peanut butter cookie dough
1/2 cup creamy peanut butter
1/2 cup Nutella
1 1/2 cups trail mix
1. Preheat oven to 350°. Shape dough into twenty-four balls (about 1 1/4 in.). Press evenly onto bottom and up sides of greased mini-muffin cups.
2. Bake 12-14 minutes or until golden brown. Using the end of a wooden spoon handle, reshape the cups as necessary. Cool in pans 15 minutes. Remove to wire racks to cool cookie cups completely.
3. Fill each with 1 teaspoon each peanut butter and Nutella. Top with trail mix.