Peanut butter cookies baked in mini muffin tins turn into tasty two-bite treats with the addition of a creamy white chocolate ganache filling? Sign us up! It’s so simple too. Press candy eyes and little Sixlets into the middle of the white chocolate, and turn them into friendly little snack buddies! This easy snack is perfectly portable for school lunches, and makes a fun addition to end-of-summer picnics and potlucks!
Peanut Butter White Chocolate Cookie Cups
Makes 36 cookie cups
- 1 package refrigerated peanut butter cookie dough (or one batch of your favorite dough)
- 1/3 cup flour, plus extra for tins
- 2 1/2 cups white chocolate chips
- 6 tablespoons heavy cream
Preheat oven to 350 degrees. Grease and generously flour 3 nonstick mini-muffin tins.
Knead cookie dough with flour. Roll 2 teaspoons worth of dough into a ball. Place ball into a muffin round. Repeat with remaining dough. Bake for 8-12 minutes, or just until the edges of the cookie dough are light brown. Remove from oven, and use the rounded tip of a rolling pin (or a small spoon) to press an indentation into the center of each cookie. Allow to cool slightly, then remove cookies from tin.
In a microwave-safe bowl, heat white chocolate chips and cream together just until melted. Whisk together until smooth and creamy. Spoon white chocolate ganache into the center of each cookie cup. Cool completely.