Ingredients
1 tube (16-1/2 ounces) refrigerated peanut butter cookie dough1/2 cup creamy peanut butter1/2 cup Nutella1-1/2 cups trail mix
Preparation
Preheat oven to 350°. Shape dough into 24 balls (about 1-1/4 in.). Press evenly onto bottom and up sides of greased mini muffin cups.
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. Remove to wire racks to cool completely.
Fill cups with 1 teaspoon each peanut butter and Nutella. Top with trail mix.
