This recipe was the grand prize winner of the Cook Country's holiday cookie contest. Submitted by Susan Bazan from Sequim, Washington this cookies recipe combines both peanut butter and chocolate a great pairing! This recipe you will need a mini muffin tin . A piping bag is suggested to assure a neat assembly. The crust is a store bought sugar cookie mix.

Ingredients

12 serv.

(17 1/2 ounce) package sugar cookie mix1
cup pecans, toasted and chopped fine↗1 cup
tablespoons all-purpose flour↗2 tablespoons
tablespoons unsalted butter, melted↗8 tablespoons
cups heavy cream↗1 1⁄4 cups
cup chunky peanut butter↗1 cup
(8 ounce) package cream cheese, softened↗1
cup confectioners' sugar↗1 cup
teaspoon vanilla extract↗1 teaspoon
cup semi-sweet chocolate chips↗1 cup

Step-by-step instructions

1
Adjust oven rack to middle position and preheat oven to 350°F.
2
Grease 12 cup mini-muffin tin. Combine cookie mix, pecans and flour in bowl. Slowly stir in butter until mixture resembles wet sand. Press 1 TBSP cookie mixture into bottom and sides of each muffin cup. Bake until golden, about 10 minutes. Cool 20 minutes in tin, then turn out cookies. Repeat with remaining dough.
3
With electric mixer on medium high speed, beat 1 cup cream to stiff peaks, about 2 minutes. In another bowl, beat peanut butter, cream cheese, sugar and vanilla on medium speed until smooth, about 1 minute.
4
Fold in whipped cream.
5
Microwave chocolate and remaining cream in a small bowl, stirring occasionally, until smooth, about 1 minute. Pour 1/2 tsp chocolate mixture into each cookie cup, then fill cups with 1 TBSP peanut butter mixture. Drizzle remaining chocolate evenly over cookies and refrigerate until firm, about 1 hour.

Source: food.com

Original recipe ↗

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