Biscoff Cookie Spread Chocolate Peanut Butter Cups Recipe
Delicious Biscoff Cookie Spread melted with chocolate chips and poured into peanut butter cookie cups. The perfect dessert bite!
Ingredients
- 1 tube refrigerated peanut butter cookie dough
- 1 1/2 cups Biscoff Cookie Spread
- 1 cup peanut butter chips
- 1 cup milk chocolate chips
Instructions
- Preheat oven 350 degrees.
- Grease a 24 cup mini muffin pan and set aside.
- Press a tablespoon or so of the peanut butter cookie dough into each muffin cup, making sure to cover the entire cup. (including sides) The idea is to make a "cup" in each one. One tube of cookie dough should make enough for all 24 cups.
- Bake cookie dough cups for around 10 minutes, until the dough appears golden. (check before 10 minutes if your oven runs hot)
- Carefully remove baked peanut butter cookie cups from the oven. Using a spoon sprayed with non-stick spray, press each cup into "cup" form to make room for filling. Let cool in muffin tin for 5 minutes, then move cups to a wire rack.
- In a medium saucepan, melt peanut butter chips and half of Creamy Biscoff Spread (3/4 cup) over medium heat, stirring constantly. When mixture is melted, pour into each peanut butter cookie cup about 3/4 full. Refrigerate cups for 10 minutes.
- Wash saucepan, then return to stovetop to melt milk chocolate chips and remaining Creamy Biscoff Spread (3/4 cup) over medium heat, stirring constantly. When melted, pour mixture over cups, filling to top of each one.
- Refrigerate cups for around 30 minutes, then enjoy! Goes great with milk. :)