Categories: Desserts

Ingredients

• 16.5 oz tube refrigerated peanut butter cookie dough
• 1/2 cup creamy peanut butter
• 1/2 cup Nutella
• 1 1/2 cups trail mix

Directions

1. Preheat oven to 350. Shape dough into 24 balls. Press evenly onto bottom and up sides of greased mini-muffin cups.

2. Bake 12-14 minutes or until golden brown. Using the end of a wooden spoon handle, reshape cups as necessary. Cool in pans 15 minutes. Cool completely on wire racks.

3. Full cups with 1 tsp each peanut butter and Nutella. Top with trail mix.

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