|
Heat oven to 350. Line 36 mini muffin cups with foil cand cups.
In large bowl, stir cookie bas ingredients until dough forms. Press about 1 T. dough into each foil cup. Bake 8 - 9 min. or until puffy and set. Cool completely, about 30 min. Remove from pan.
IN a small bowl, mix filling ingredients until well blended. Press about 1 ts;. on top of each cooled cookie.
In 1 qt. saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 c. chocolate chips. Refrigerate about 30 min or until cooled. Spread about 2 tsp. chocolate mixture over each cookie cup.
Place remaining 2 T. chocolate chips & 1 T. peanut butter in ziplock bag; seal. Micrwave on high 30 - 60 seconds or until softened; knead to mix. Cut off small tip of bag and queeze bag to drizzle chocolate mixture over each coolie cup. Refrigerate about 30 min. or until set. Store in refrigerator.
|
