Skip to Content

Peanut Butter Fudge-Topped Chippers

  • Save Recipe
  • Prep 25 min
  • Total 25 min
  • Servings 20
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
Just three ingredients make a super-simple, super-tasty cookie treat.
Created Dec 11, 2014
  • Save
  • Share
  • Keep Screen On


  • 1/2 cup (125 mL) peanut butter chips
  • 1/2 cup (125 mL) Betty Crocker* Whipped Chocolate Frosting
  • 1 pkg Pillsbury* Ready to Bake* Refrigerated Chocolate Chip Cookies


  • 1
    Heat oven to 350ºF. In small saucepan, melt peanut butter chips over low heat, stirring occasionally. Remove from heat. Stir in frosting. Cool about 10 minutes or until firm enough to shape.
  • 2
    Place cookies on ungreased large baking sheet. Bake 10 to 14 minutes or until golden brown.
  • 3
    Meanwhile, shape peanut butter mixture into 20 (1-inch) balls.
  • 4
    Immediately press 1 ball into centre of each hot cookie on baking sheet. Cool 2 minutes; remove from baking sheet to wire rack.

Expert Tips

  • Tip 1
    Tip: Need a smaller batch of cookies? Bake half of the refrigerated cookies as directed in the recipe, and refrigerate the rest of the cookies in the package.

Nutrition Information

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved