Ingredients
1 roll of Pillsbury refrigerated peanut butter cookie dough (16.5 oz)
24 Reeses Peanut Butter Hearts
1 1/2 c. Nutella
Instructions
Pre heat the oven to 350 degrees and line a mini muffin tin with liners or use baking spray.
Roll the dough into 24 equal sized balls and place in the muffin tin. Bake for 14-16 minutes.
Remove from the oven and immediately use a spoon to form indentations in each cookie cup, being careful not to punch through the bottom of the cookie. Allow to cool in the pan for ten minutes and then carefully remove to a cooling rack to finish cooling. When cool, fill each cup with approximately 1 tablespoon of Nutella (I use a small cookie scoop when doing this).
Unwrap each peanut butter heart and press slightly onto the top of each cookie.
Makes 24
Note
Source recipes -Here-
