Peanut Butter Cookie Cups

• 1 box Betty Crocker gluten free chocolate chip cookie mix
• 1 egg
• 1/2 cup butter, softened
• 1 tsp gluten-free vanilla
• 1/2 cup creamy peanut butter
• 60 miniature chocolate-covered peanut butter cup candies, unwrapped

Heat oven to 375 F. Place mini paper baking cup in each of 24 mini muffin cups.

In large bowl, mix cookie mix, egg, butter and vanilla with spoon. Stir in peanut butter. Shape dough into 60 (1-inch) balls. Place 1 ball in each muffin cup.

Bake 9 to 11 minutes or until just lightly browned. Immediately press peanut butter cup candy into center of each cookie. Cool 5 minutes before removing from pans to cooling racks; cool completely. Repeat with remaining dough.

Makes 60 cookies, 3 WW PointsPlus each.