Biscoff Chocolate Peanut Butter Cups

Ingredients:

1 tube refrigerated peanut butter cookie dough
1 1/2 cups Creamy Biscoff Spread
1 cup peanut butter chips
1 cup milk chocolate chips

Directions:

1. Preheat oven 350 degrees.

2. Grease a 24 cup mini muffin pan and set aside.

3. Press a tablespoon or so of the peanut butter cookie dough into each muffin cup, making sure to cover the entire cup. (including sides) The idea is to make a “cup” in each one. One tube of cookie dough should make enough for all 24 cups.

4. Bake cookie dough cups for around 10 minutes, until the dough appears golden. (check before 10 minutes if your oven runs hot)

5. Carefully remove baked peanut butter cookie cups from the oven. Using a spoon sprayed with non-stick spray, press each cup into “cup” form to make room for filling. Let cool in muffin tin for 5 minutes, then move cups to a wire rack.

6. In a medium saucepan, melt peanut butter chips and half of Creamy Biscoff Spread (3/4 cup) over medium heat, stirring constantly. When mixture is melted, pour into each peanut butter cookie cup about 3/4 full. Refrigerate cups for 10 minutes.

7. Wash saucepan, then return to stovetop to melt milk chocolate chips and remaining Creamy Biscoff Spread (3/4 cup) over medium heat, stirring constantly. When melted, pour mixture over cups, filling to top of each one.

8. Refrigerate cups for around 30 minutes, then enjoy! Goes great with milk.