Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Peanut Butter Cookie Dough
28
miniature milk chocolate-covered nougat and caramel candy bars (about 1-inch square), unwrapped
3/4
cup chocolate creamy ready-to-spread frosting (from 16 oz container)
Preparation
Heat oven to 375°F. Place 28 (1 3/4-inch) miniature paper baking cups 1 inch apart on large ungreased cookie sheets.
For each cookie cup, wrap rounded teaspoonful cookie dough around 1 candy bar, enclosing it completely and forming ball. Place in muffin cups.
Bake 9 to 12 minutes or until golden brown. (Centers of cookies will sink slightly.) Cool 10 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
Spoon frosting into pastry bag with a star tip. Pipe frosting on top of each cookie cup.
