Pillsbury Bake-Off Countdown: Peanut Butter Creme Cookie Cups

Image: Pillsbury Bake-OffCakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

What kind of field does Mary Fields of Gilbert, AZ live in? A field of delicious, obviously.

If you needed proof, you can find it in her recipe for Peanut Butter Creme Cookie Cups, a finalist in the upcoming Pillsbury Bake-Off. Will she win? Nobody knows yet, but one thing's for sure: you can be a winner in your kitchen by whipping up a batch, right now. Here's the recipe.

Peanut Butter Creme Cookie Cups


  • 1/2 cup  Pecan Chips
  • 1 package Pillsbury® Big Deluxe refrigerated chocolate chip cookies
  • 1/2 cup Hershey’s white baking chips
  • 1/4 cup Creamy Peanut Butter


  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.