Tasty Treats Tuesday - Peanut Butter Cookie Cups

I was home last week with the Little Missy while she was recovering from RSV. With all the time on my hands, I decided to do a bit of baking . . . This was the result:

Peanut Butter Cookie Cups:

1 roll refrigerated peanut butter cookie dough
1 cup white baking chips
1 1/2 cups creamy peanut butter
1 cup semi-sweet baking chips
4 Nature Valley oats n' honey crunchy granola bars (crushed)


Heat oven to 350. Spray mini muffin cups with cooking spray (makes about 24). Cut cookie dough into 24 slices. Press 1 slice in the bottom and up the side of each mini muffin cup, forming 1/4-inch rim above the top of each cup (sprinkle fingers with flour if necessary). Bake 10 to 15 minutes or until edges are deep golden brown. Cool in pans on cooling racks 5 minutes. With the tip of the handle of a wooden spoon, press the dough down in the center of each cup to make room for 2 tablespoons of filling.


Meanwhile, in a 2-quart saucepan, melt the white chips and 3/4 cup of the peanut butter over low heat, stirring constantly. Divide the mixture evenly into the cookie cups (about 1 tablespoon each). Refrigerate 10 minutes.


In same 2-quart saucepan, melt the semi-sweet baking chips and the remaining 3/4 cup peanut butter over low heat, stirring constantly. Divide the chocolate mixture evenly on top of the peanut butter mixture in each cup (about 1 tablespoon each). Sprinkle crushed granola bars over the top of each. Refrigerate until set, about 1 hour. 


Remove from the muffin cups and enjoy!