Peanut Butter Cups

1. Preheat oven to 350ºF. Grease a 24-mini-muffin pan with cooking spray or shortening.

2. Cut cookie dough in 24 slices. Press 1 slice in bottom and sides of each mini muffin cup, forming a small rim above the top of the cup, to create a little cup. Bake 10-15 minutes or until edges are golden brown. I baked mine 10 minutes because I like my cookies softer. Cool in pan for 5-10 minutes. With tip of handle of a wooden spoon, press dough down in center of each cup to make room for the filling.

3. In a small saucepan, melt half of the peanut butter and the white baking chips on low heat, stirring constantly. Divide mixture evenly into cookie cups. Refrigerate 10 minutes.

4. Meanwhile, in the same saucepan, melt remaining peanut butter and the milk chocolate chips on low heat, stirring constantly. Divide the chocolate evenly on the cups that are already filled. Refrigerate for 10 minutes.

5. Enjoy! These are awesome!

Recipe adapted from the Pillsbury Best of the Bake-Off Winners book.