Peanut Butter and Chocolate Crispy Cookie Cups

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup granulated sugar
• 1/3 cup good quality smooth peanut butter
• 1/4 cup unsalted butter, room temperature
• 1 large egg
• 2 tablespoons heavy whipping cream
• 1 teaspoon vanilla extract
• 12 mini peanut butter cups unwrapped
• 1/2 cup Cocoa PEBBLES™
• 1/4 cup sliced almonds, crushed

Directions

1. Preheat oven to 350° F. Spray a muffin tin with non-stick cooking spray.
2. Combine flour, baking soda and salt in a medium bowl. Whisk to combine. Set aside.
3. Combine sugar, peanut butter, and butter in a large bowl. Beat with a stand mixer or electric mixer on medium speed. Add egg, heavy whipping cream and vanilla extract. Gradually add dry ingredients 1/2 cup at a time. Continue to beat on low speed until all ingredients have combined.
4. Scoop 2 tablespoons of cookie mixture on the palm of your hand and shape into a ball. Lightly flatten into a 1/2-inch disc and place in muffin tin mold. Continue until all muffin cups have been filled.
5. Bake for 12 minutes. Immediately press 1 peanut butter cup in the center of each cookie cup and top with 2 teaspoons of PEBBLES™ and a sprinkle of crushed almonds.
6. Return mold to oven and bake for 5-7 minutes more. Remove from oven. Let cool in mold for 15 minutes. Carefully remove each cookie cup from each mold. Serve and enjoy.