PEANUT BUTTER CUP CAKE ROLL RECIPES

Steps:

• Preheat oven to 350°. Line 2 greased 15x10x1-in. baking pans with parchment., In a large bowl, combine cake mix, eggs, water and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans., Bake 12-14 minutes or until cakes spring back when lightly touched. Cool 5 minutes. Invert each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up each cake in the towel jelly-roll style, starting with a short side. Cool completely on wire racks., In a small bowl, whisk cream and pudding mix until thickened; whisk in peanut butter. Fold in whipped topping and chocolate chips. Unroll cakes; spread half the filling over each to within 1/2 in. of edges. Roll up again, without towels. Place on serving platters, seam sides down. Refrigerate, covered, at least 3 hours before serving. If desired, sprinkle with cocoa.

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
• For each cookie, shape 2 tablespoons cookie dough around 1 peanut butter cup candy. Shape into a ball. Place in muffin cup.
• Bake 18 to 22 minutes or until golden brown. (Centers of cookies will sink slightly.) Cool about 5 minutes; remove from pan to cooling rack. Cool 15 minutes.
• Remove paper baking cups from cookies. In small microwavable bowl, microwave chocolate chips uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds until smooth and melted. Pour melted chocolate into 1-quart resealable food-storage plastic bag. Cut off tiny corner of bag; drizzle chocolate over cookies. Let stand 1 hour or until chocolate is set.