Lindt™ Truffle Peanut Butter Cookie Cups

Indulge in a decadent chocolate truffle surrounded by a peanut butter cookie -- the ultimate combination. ...MORE + LESS -

1 pouch Betty Crocker™ peanut butter cookie mix

Vegetable oil, water and egg called for on cookie mix pouch

3/4 cup Betty Crocker™ Creamy Deluxe™ milk chocolate frosting

18 Lindt™ Lindor™ milk chocolate truffle, unwrapped

1 tube Decorating Cookie Icing chocolate icing

1 tablespoon candy sprinkles

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1

Heat oven to 375°F. In large bowl, mix cookie mix, oil, water and egg with spoon until soft dough forms. Shape into 36 (1 1/4-inch) balls (about 1 tablespoon each); place in ungreased mini muffin cups. Press indentation in centre of each with end of wooden spoon.
2

Bake 8 to 10 minutes or until light golden brown around edges. Immediately repeat indentation into centre of each cookie with end of wooden spoon to create 1-inch opening, cleaning off end with paper towel when needed. Cool in pan 15 minutes. Remove to cooling rack; cool completely.
3

Spoon frosting into resealable food-storage plastic bag. Cut off corner of bag. Gently insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 1 teaspoon per cookie cup. Cut each truffle in half with small serrated knife, using a gentle sawing motion. Place truffle half on top of frosting, cut side down; drizzle with cookie icing, and immediately sprinkle with candy sprinkles.

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Use a cookie scoop to make portioning cookie dough even faster and more consistent.
Try dark or white truffles instead of milk chocolate for a new flavour combination.