Ingredients

• 1 (18-ounce) package refrigerated sugar cookie dough, softened
• 1/2 cup creamy peanut butter
• Prepared chocolate frosting

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Instructions

1. Preheat oven to 350 degrees F.
2. Grease mini-cupcake pans with nonstick cooking spray. Mix cookie dough with peanut butter just until swirled. Press 1 rounded teaspoonful of dough into each of the prepared cups. Bake for 12 minutes. Cool in pans. Run a small knife carefully around the edge. Remove from pans to a cooling rack. When completely cool, place a scant teaspoonful of frosting in the center of each cookie.