1/2

cup pecan chips

1

package Pillsbury™ Big Deluxe refrigerated chocolate chip cookies

1/2

cup white baking chips

1/4

cup Jif® Natural Creamy Peanut Butter Spread

1

Heat oven to 350°F. Place paper or foil baking cup in each of 12 regular-size muffin cups.

2

In small bowl, place pecan chips. Lightly coat each cookie with pecans; press into dough. Place each cookie, flat side down, in muffin cup.

3

Bake 18 to 22 minutes or until edges are golden brown. Cool in muffin cups on cooling rack 30 minutes. (Centers of cookies will sink slightly.)

4

In small microwavable bowl, microwave white chips on Medium 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until smooth. Stir peanut butter into melted chips until blended.

5

Spoon about 2 teaspoons peanut butter mixture into each cookie cup. Store in covered container.