Description
These charming little treats capture the essence of Thanksgiving, featuring a crunchy fudge cookie base topped with creamy peanut butter cups and decorated like a pilgrim’s hat.
Ingredients
Scale
- 1 Cup white chocolate chips
- ½ Cup creamy peanut butter
- 24 mini peanut butter cups (Reese’s dark chocolate)
- 24 fudge-striped cookies (Keebler)
- Mini M&Ms (red, yellow, and orange)
Instructions
- Line a large chopping board or baking sheet with parchment paper.
- In a microwave-safe bowl, melt the white chocolate chips with the peanut butter on a low setting, stirring frequently for 1-2 minutes.
- Transfer the mixture into a piping bag and let it cool for about 5 minutes.
- Place a fudge-striped cookie, stripe side down, on the prepared parchment paper.
- Pipe the white chocolate-peanut butter mixture into the center of the cookie.
- Press a mini peanut butter cup upside down onto the mixture.
- Stick a Mini M&M into the white chocolate around the peanut butter cup.
- Repeat until all cookies are assembled and let them set for about 30 minutes.
Notes
Store in an airtight container at room temperature for up to a week. For a nut-free version, substitute with sunflower seed butter.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg