36 miniature bars milk chocolate covered peanut, caramel nougat candy
36 miniature paper or foil baking cups
3/4 cup chocolate ready to spread frosting
Heat oven to 375. For each cookie cup, wrap heaping teaspoonful cookie dough around 1 candy bar, enclosing it almost completely and forming ball. Place in paper baking cups; place cups 1 inch apart on ungreased cookie sheets.
Bake 8-12 minutes or until golden brown. Centers of cookies will sink slightly. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
Top with frosting (just a dallop).
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