Looking for a delicious dessert? Then check out these great cookies made using Pillsbury™ refrigerated peanut butter cookies – ready in about an hour.
Peanut Butter Cream Cups
- Prep Time 35 min
- Total 1 hr 5 min
- Ingredients 3
- Servings 32
Ingredients
- 1 roll (16.5 oz) refrigerated Pillsbury™ Peanut Butter Cookie Dough
- 2 cups frozen (thawed) whipped topping
- 4 teaspoons chocolate candy sprinkles
Instructions
-
Step1Heat oven to 350°F (325°F for dark pan). Grease 32 mini muffin cups with shortening or spray with cooking spray.
-
Step2Cut dough into 32 equal pieces. Press each piece in bottom and up side of mini muffin cup.
-
Step3Bake 9 to 12 minutes or until centers appear dry and edges begin to turn light golden brown.
-
Step4Remove from oven. With handle of wooden spoon, make shallow indentation in center of each baked cookie cup. Cool 10 minutes. Run tip of knife around edge of each muffin cup; remove cookie cups from pan. Cool completely, about 10 minutes. Repeat with remaining half of cookie dough.
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Step5Up to 2 hours before serving, spoon 1 measuring tablespoonful whipped cream into each cooled cookie cup. Sprinkle each with 1/8 teaspoon decors. Store in refrigerator.
Nutrition
90
Calories
4 1/2g
Total Fat
0g
Protein
12g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Cookie Cup
- Calories
- 90
- Calories from Fat
- 40
- Total Fat
- 4 1/2g
- 7%
- Saturated Fat
- 1 1/2g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 55mg
- 2%
- Potassium
- 15mg
- 0%
- Total Carbohydrate
- 12g
- 4%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 6g
- Protein
- 0g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the
Pillsbury Kitchens
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