Directions

• 1. Heat oven to baking temperature recommended on cookie dough package. Slice cookie dough into 1/4-inch slices. Place on cookie sheets.
• 2. Bake 8 to 10 minutes or until edges of cookies are golden. Cool completely on cookie sheets on wire rack. Cookies should be crisp. If they are not, heat in 200° F oven several minutes until crisp. Cool completely.
• 3. Cut about half of the mini peanut butter cups into halves; set aside. Line tray with wax paper. Position as many of the cooled cookies on tray as you can.
• 4. Place milk chocolate chips in microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred.
• 5. Pour melted chocolate over cookies; spread evenly. Sprinkle baking pieces and reserved peanut butter cup halves over chocolate. Allow to sit several hours to firm or refrigerate to firm quicker. Break into pieces. Store in cool, dry place. Makes about 1-1/2 pounds cookie bark.