Thursday, March 6, 2008

Peanut Butter & Chocolate Cookie Cups

3/4 cup (1 1/2 sticks) butter or margarine, softened
1/3 cup sugar
1 1/2 cups flour
1 11-oz. pkg. Nestle Peanut Butter & Milk Chocolate Morsels, divided
2 large eggs
1 can (14 oz.) Sweetened Condensed Milk
1 tsp. vanilla

• PREHEAT oven to 350. Heavily grease 36 mini-muffin cups.
• BEAT butter & sugar in small bowl until creamy. Add flour and beat until moist & crumbly. Roll rounded teaspoon dough into a ball;
press onto bottom & half way up side of muffin cup. Repeat with remaining dough. Press 5 morsels into each cup.
• BEAT eggs in medium bowl with a wire whisk. Stir in sweetened condensed milk & vanilla. Spoon into muffin cups, filling almost to the top of each cup.
• BAKE 15 - 18 minutes or until centers are puffed and edges are slightly brown. Remove from oven to wire rack(s). Gently run knife around edges of cakes. Let centers flatten. While still warm, top cakes with half of remaining morsels (they will soften & retain their shape). Repeat with remaining morsels. Cool completely in pan. Release cakes from cups with tip of knife.

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