Lindt Truffle Peanut Butter Cookie Cups Recipes

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LINDT™ TRUFFLE PEANUT BUTTER COOKIE CUPS



Lindt™ Truffle Peanut Butter Cookie Cups image

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

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 36

Number Of Ingredients 6

1 pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
Vegetable oil, water and egg called for on cookie mix pouch
3/4 cup Betty Crocker™ Rich & Creamy milk chocolate frosting (from 1-lb container)
18 Lindt™ Lindor™ milk chocolate truffle, unwrapped
1 pouch (7 oz) Betty Crocker™ Decorating Cookie Icing chocolate icing
1 tablespoon Betty Crocker™ candy sprinkles

Steps:

  • 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 center of each with end of wooden spoon.
  • Bake 8 to 10 minutes or until light golden brown around edges. Immediately repeat indentation into center 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.
  • 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.

Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie Cup, Sodium 110 mg, Sugar 16 g, TransFat 0 g

LINDT™ TRUFFLE SUGAR COOKIE CUPS



Lindt™ Truffle Sugar Cookie Cups image

Indulge in a decadent truffle cookie cup; perfect for holiday cookie exchanges.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 36

Number Of Ingredients 6

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
3/4 cup Betty Crocker™ Rich & Creamy milk chocolate frosting (from 1-lb container)
18 Lindt™ Lindor™ milk chocolate truffle, unwrapped
1 pouch (7 oz) Betty Crocker™ Decorating Cookie Icing chocolate icing
1 tablespoon Betty Crocker™ candy sprinkles

Steps:

  • Heat oven to 375°F. In large bowl, mix cookie mix, butter 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 center of each with end of wooden spoon.
  • Bake 8 to 10 minutes or until light golden brown around edges. Immediately repeat indentation into center 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.
  • 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.

Nutrition Facts : Calories 160, Carbohydrate 23 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie Cup, Sodium 95 mg, Sugar 16 g, TransFat 0 g

PEANUT BUTTER SPIDER COOKIES



Peanut Butter Spider Cookies image

This is a fun Halloween treat that is easy enough for kids to help create. I modified an idea I found on Pinterest to be less expensive and easier to put together.

Provided by What's for dinner, mom?

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 55m

Yield 48

Number Of Ingredients 14

½ cup shortening
½ cup peanut butter
½ cup packed brown sugar
½ cup white sugar
1 egg, beaten
2 tablespoons milk
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¼ cup white sugar for rolling
24 chocolate candy spheres with smooth chocolate filling (such as Lindt Lindor Truffles), refrigerated until cold
48 decorative candy eyeballs
½ cup prepared chocolate frosting

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with baking parchment.
  • Beat shortening, peanut butter, brown sugar, and 1/2 cup white sugar together with an electric mixer in a large bowl until smooth. Beat egg into the creamy mixture until fully incorporated. Stir milk and vanilla extract into the mixture until smooth.
  • Mix flour, baking soda, and salt together in a small bowl; add to the wet mixture in the large bowl and stir until completely incorporated into a dough. Divide and shape dough into 48 balls.
  • Spread 1/4 cup white sugar into a wide, shallow bowl. Roll dough balls in sugar to coat and arrange about 2 inches apart onto prepared baking sheets.
  • Bake in preheated oven until golden brown, 10 to 12 minutes. Remove cookies from oven and quickly press a dimple into the middle of each cookie using the blunt end of a wooden spoon. Cool cookies on sheets for 10 minutes before transferring to a wire cooling rack to cool completely.
  • Cut each chocolate sphere into two hemispheres. Put one piece atop each cookie with the rounded side facing upwards.
  • Spoon frosting into a pastry bag with a small round tip or a plastic freezer bag with one end snipped off. Dab a small amount of frosting onto the back of each candy eyeball and stick two onto each chocolate candy to resemble eyes. Then pipe frosting in four thin lines, starting at the base of the candy, on each side atop the cookie to resemble spider legs.
  • Let frosting harden at room temperature, about 30 minutes. Store cookies in an airtight container.

Nutrition Facts : Calories 117.2 calories, Carbohydrate 14.4 g, Cholesterol 7 mg, Fat 6.3 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 78 mg, Sugar 10.1 g

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