Peanut Butter Creme Cookie Cups

Peanut Butter Creme Cookie Cups

  • Prep Time: 10 min
  • Cook Time: 20 min
  • Yield: 12 cookie cups
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Pillsbury Bake-Off®

Mary Fields, Gilbert, AZ, Bake-Off® Contest 45, 2012 Finalist


  • 1/2 cup Fisher® Chef's Naturals® Pecan Chips
  • 1 package Pillsbury® Big Deluxe Refrigerated Chocolate Chip Cookies
  • 1/2 cup Hershey’s® Premier White Baking Chips
  • 1/4 cup Jif® Natural Creamy Peanut Butter Spread


  1. Heat oven to 350°F. Place paper or foil baking cup in each of 12 regular-size muffin cups.
  2. In small bowl, place pecan chips. Lightly coat each cookie with pecans; press into dough. Place each cookie, flat side down, in muffin cup.
  3. Bake 18 to 22 minutes or until edges are golden brown. Cool in muffin cups on cooling rack 30 minutes. (Centers of cookies will sink slightly.)
  4. In small microwavable bowl, microwave white chips on Medium 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until smooth. Stir peanut butter into melted chips until blended.
  5. Spoon about 2 teaspoons peanut butter mixture into each cookie cup. Store in covered container.
  6. Bake-Off is a registered trademark of General Mills ©2012 / Fisher® is a registered trademark of John B. Sanfilippo & Son, Inc. ©2012 / Hershey’s® is a registered trademark of The Hershey Company, Hershey, PA, 17033


Calories 290 (Calories from Fat 150), Total Fat 17g (Saturated Fat 6g, Trans Fat 1g), Cholesterol 0mg, Sodium 170mg, Total Carbohydrate 31g (Dietary Fiber 0g, Sugars 22g), Protein 4g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.

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