My granddaughter helped invent these loaded cookie cups. Take the trail-mix superstars to a back-to-school party or after-school event.
—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 Nutella
1/2 cup creamy peanut butter
1 1/2 cups trail mix
1. Preheat oven to 350°. Shape dough into 24 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 cups as necessary. Cool in pans 15 minutes. Remove to wire racks to cool completely.
3. Fill cups with 1 teaspoon each Nutella and peanut butter. Top with trail mix.
READER REVIEW
“These little treats are super yummy, easy and versatile. I changed it up a little bit using items I had on hand.”