and more cookies................

INGREDIENTS

1 package (14 oz) Pillsbury® Simply…® refrigerated peanut butter cookies

3/4 cup semisweet chocolate chips

1/4 teaspoon ground allspice

1/4 teaspoon salt

3/4 cup whipping cream

2 teaspoons coarse sea salt for garnish

DIRECTIONS

1. Heat oven to 350°F. Spray 32 mini muffin cups with cooking spray.

2. Remove cookie dough rounds from tray; break each in half. Place 1 cookie dough round half in each muffin cup. Bake 15 to 20 minutes or until golden brown.

3. Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation.

4. In medium heatproof bowl, place chocolate chips, allspice and 1/4 teaspoon salt; set aside. In 1-quart saucepan, heat whipping cream over medium heat to a simmer. Remove from heat; immediately pour over chocolate chips. Let stand 20 seconds. Stir until chocolate and cream are well blended and mixture is shiny.

5.  Fill each cookie cup with about 1 tablespoon chocolate-cream mixture. Gently cover with plastic wrap. Refrigerate about 1 hour or until set. 6 When cookie filling is set, sprinkle a few granules of coarse sea salt on top of each.  Add a tablespoon of brandy, rum or even hazelnut liqueur to “spice” up the truffle filling.  (Oh yea)

 

Replace peanut butter dough with sugar cookie dough for a slightly different take.