Easy Candy Bar-Center Cups Cookies
Makes 3 dozen cookies

Ingredients

• 1 - roll (16.5 ounces) Pillsbury® Create 'n Bake™ refrigerated peanut butter cookies
• 36 - miniature milk chocolate-covered nougat and caramel candy bars (about 1-inch square), unwrapped
• 36 - small paper baking cups (1 3/4 inch)
• 1 - container (1 pound) chocolate creamy ready-to-spread frosting

Directions

Heat oven to 375°F. For each cookie cup, wrap heaping teaspoonful cookie dough around 1 candy bar, enclosing it almost completely and forming ball. Place in paper baking cup; place cups 1 inch apart on ungreased cookie sheets. 

1. Bake 8 to 12 minutes or until golden brown. (Centers of cookies will sink slightly.) 
2. Cool 1 minute; remove from cookie sheets to cooling racks. 
3. Cool completely, about 15 minutes. 
4. Spoon about 3/4 cup frosting into pastry bag with a star tip. 
5. Pipe frosting on top of each cookie cup.

Alan’s Kitchen Tip
You don't have a pastry bag. Just use a spoon to add a dollop of frosting to the top of each cookie cup.