Cookie cups

This week’s treat is one that I have seen around Facebook a LOT but I have put my own little twist on it.  I come up with some ideas just based off of things that my family has tried and liked then I apply them to things that I think will work.  In this version of cookie cups my ideas came from 2 things, my families love of peanut butter and marshmallow cream sandwiches (if you haven’t tried them it’s a must!) and my love of Hershey’s Almond chocolate bars.  When I saw the new line of Hershey’s chocolate spreads...well, as they say, the rest is history!!  Lol

Ingredients:

1 large roll of Nestles’ Toll House Cookie Dough  (or you can make your own)

1 jar of Nutella and/or 1 jar of Hershey’s Chocolate Spreads (flavor of your choice)

1 small jar of Peanut Butter (if using Nutella)

1 bag of raw Almonds (I used the Almond flavored chocolate spread)

1 small jar of marshmallow cream.

Things you will need:

Mini Muffin tin (makes 2 dozen)

Teaspoons for adding filling & making cookie balls

Instructions:

1. Preheat oven to 350. 
2. Open cookie dough and fold back plastic. 
3. Take a tsp. of dough and roll it into a ball and place one in each muffin cup. 
4. Put in oven and bake until lightly brown. 
5. Take them out of the oven and with a small shot glass (I use a heavy plastic medicine cup) press down in the center of each cookie while it’s still hot to form the cups. 
6. Take a thin knife and just lightly go around the edges of each cup. 
7. Set on a cooling rack and let cups completely cool. 
8. Meanwhile, if you are using Nutella and peanut butter,  I take approx. ½ cup of peanut butter and ¼ cup of marshmallow cream in a small bowl and mix it well.  (If not using Nutella then you can skip this step unless you want to mix part of your chocolate spread with the marshmallow cream OR you can just put plain marshmallow cream in the bottom of the cup, about ½ tsp.) 
9. I used about ½ tsp. of the peanut butter/marshmallow cream mix in the bottom of the Nutella cups.  Then topped them all with 1 full tsp. of Nutella. 
10. In the Chocolate Almond I used about 2 tsp. of the spread in each cup.  Then on both I would take the tip of my spoon and swirl it around starting at the outer edges and swirling to the center to make them pretty. 
11. I placed them all in a storage container and placed in the refrigerator for about 10 to 15 min to firm them up a bit. 
12. For the Chocolate Almond, I used a few (about 10) raw almonds and ground them up in a food processor and sprinkled the ground almonds over the top and then placed a whole almond in the center.

Once completed I keep them in a covered container on the counter at room temperature except for a few for my granddaughter that she likes kept in the freezer.  lol