Chocolate Candy Cookie Cups

Surprise and delight all with frosted cookie cups featuring a secret indulgent candy centre. ...MORE + LESS -

1 pouch Betty Crocker* Peanut Butter cookie mix

3 tbsp (45 mL) vegetable oil

1 tbsp (15 mL) water

1 egg

18 miniature (1 inch/2.5 cm square) bars chocolate-covered peanut, caramel and nougat candy, unwrapped

1 container Betty Crocker* Creamy Deluxe* frosting (any chocolate flavour)

Candy sprinkles, if desired

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1

Heat oven to 375°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
2

Form dough into thirty-six 1-inch/2.5 cm balls (about 2 tsp/10 mL each); press into ungreased mini muffin cups. Cut each candy bar in half; press one piece of candy bar into centre of dough in each cup.
3

Bake 9 to 11 minutes or until edges are light golden brown. Cool completely in pan, about 30 minutes. Remove from pan to serving plate. Spoon frosting into pastry bag fitted with star tip. Pipe frosting on top of each cookie cup. Decorate with sprinkles, if desired.

Have only one mini muffin pan? Refrigerate remaining dough while you bake each batch.
Time Saver: Skip the decorative frosting technique and just frost with a metal spatula or back of a spoon.