Nutty Chocolate Hot Bites
S'more flavors with a pinch of heat fill a yummy chocolate-chip cookie cup.
By Pillsbury Kitchens
Ingredients
- 1 package 16 oz Pillsbury™ Ready to Bake!™ refrigerated chocolate chip cookies (24 cookies)
- 1 1/4 cups mixed nuts with peanuts
- 1 1/4 cups dark chocolate baking chips
- 1 1/4 cups marshmallow creme
- 2 tablespoons half-and-half
- 1/8 teaspoon ground red pepper cayenne
Instructions
- Prevent your screen from going dark while you cook.
- 1 Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Place 1 cookie dough round in each cup. Using floured fingers, press dough to flatten slightly.
- 2 Bake 7 to 10 minutes or until golden brown. Cool in pans 15 minutes. Remove from pans to cooling rack. Cool completely, about 20 minutes.
- 3 Meanwhile, remove Brazil nuts from mixed nuts; coarsely chop Brazil nuts. In 2-quart saucepan, heat chocolate chips, marshmallow creme, half-and-half and red pepper over medium-high heat, stirring occasionally, until chips are melted and mixture is smooth. Stir in Brazil nuts and remaining mixed nuts.
- 4 Drop about 1 tablespoon nut mixture onto each cookie. Let stand about 15 minutes or until chocolate is set. To serve, remove bites from paper baking cups. If desired, place each bite into a new paper baking cup.
Notes
Did you know? Pillsbury has a gluten free cookie dough.
