Description
A recipe for Peanut Butter and Chocolate Cookie Cups

Ingredients

• 3/4 cup (1 1/2 sticks) butter or margarine, softened
  
• 1/3 cup granulated sugar
  
• 1 1/2 cups all-purpose flour
  
• 1 2/3 cups (11-ounce package) Nestlé Toll House Peanut Butter & Milk Chocolate Morsels, divided
  
• 2 large eggs
  
• 1 can (14 ounces) Nestlé Carnation Sweetened Condensed Milk
  
• 1 teaspoon vanilla extract

Preparation
PREHEAT oven to 350°F. Heavily grease 36 mini-muffin cups.

BEAT butter and sugar in small mixer bowl until creamy. Add flour and beat until mixture is evenly moist and crumbly. Roll rounded teaspoon of dough into a ball; press onto bottom and half way up side of muffin cup. Repeat with remaining dough. Place 5 morsels in each cup.

BEAT eggs in medium bowl with wire whisk. Stir in sweetened condensed milk and vanilla extract. Spoon into muffin cups, filling almost to top of each cup.

BAKE 15 to 18 minutes or until centers are puffed and edges are just beginning to brown. Remove from oven to wire rack(s). Gently run knife around edges of cakes. Let centers flatten. While still warm, top cakes with half of remaining morsels (they will soften and retain their shape). Repeat with remaining morsels. Cool completely in pan on wire rack. With tip of knife, release cakes from cups.

Nutrition
no information available

Serves
Makes 36 cookie cups

Variations
no information available