1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/3 cup unsweetened baking cocoa
½ cup butter or margarine, softened
½ cup powdered sugar
½ cup peanut butter
2 tablespoons butter or margarine, softened
1 teaspoon vanilla
¼ teaspoon salt
½ cup whipping cream
1 cup plus 2 tablespoons semisweet chocolate chips
1 tablespoon peanut butter
Heat oven to 350⁰ Place mini foil candy cups (about 1 ¼ inch) in each of 36 mini muffin cups. In large bowl, stir cookie base ingredients until soft dough forms. Press about 1 tablespoon dough into each foil cup. Bake 8-10 minutes or until puffy and set. Cool completely, about 30 minutes
In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon mixture on top of each cooled cookie.
In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup.
Place remaining 2 tablespoons chocolate chips and 1 tablespoon peanut butter in resealable food-storage plastic bag; partially seal bag. Microwave uncovered on High 30-60 seconds or until softened; knead to mix. Cut off small tip from one corner of bag. Squeeze bag to drizzle chocolate mixture over each cookie cup. Refrigerate about 30 minutes or until set. Store covered in refrigerator.