Peanut Butter Filled Pecan Chocolate Chip Cookies


1/2 cup pecan chips

1 package Pillsbury® Ready to Bake 24 refrigerated chocolate chip cookies

1/2 cup Hershey’s white baking chips

1/4 cup creamy peanut butter

Heat oven to 350°F. Have an ungreased small muffin pan ready.

In small bowl, place pecan chips. Coat each cookie with pecans; press into dough. Place each cookie in muffin cup.

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.)

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. If chips do not melt all the way, and you heated them already 1 1/2 minutes, go ahead and stir the peanut butter in but stir quickly to get all lumps out.

Use icing bag or spoon about 2 teaspoons peanut butter mixture into each cookie cup. Store in covered container.

recipe adapted from Pillsbury Bake-Off contestant Mary Fields of Gilbert, AZ