No-Bake Peanut Butter Cookie Cups

1. 1

   In a food processor or blender, process oats until ground. Add butter, sugar and 1/2 cup peanut butter and mix until well combined. Press by tablespoonfuls into cups of a mini muffin tin, pressing down firmly into muffin cup and leaving an indent in the middle of the cookie with the sides higher.

2. 2

   In a microwave safe bowl, combine remaining 2 tablespoons of peanut butter with chocolate, and melt at 50% power for 2-3 minutes, stirring every 30 seconds, until completely melted. Spoon chocolate mixture into middles of cookie cups. Or you can spoon it into a piping bag or ziplock bag with a corner cut off, and pipe into the cookies.

3. 3

   Place muffin tin in refrigerator to chill until set, at least 1 hour. To take the cookie cups from the muffin tin, use a thin knife. Slide knife in between the cookie and side of the tin, and cookie should pop up so you can remove it from the tin.

4. 4

   Store cookies in an airtight container in the refrigerator for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.