1 20 oz. Package Refrigerated Peanut Butter Cookie Dough
Mint Ice Cream (See Serving Ideas)
Cut cookie dough into 3/4-inch slices. Cut each slice into quarters and roll dough into balls. Place balls into ungreased miniature (1 3/4-inch) muffin pans. Bake at 350 degrees for 10 minutes. Remove cookies from
oven & immediately press the center of each cookie down with a tart tamper or the end of a wooden spoon handle, to form a tart shell. Return to the oven. Bake at 350 degrees for an additional 8 to 10 minutes. DO NOT OVERBAKE.
Carefully loosen outer edge of tart shells with small knife. Let cool. Remove shells from pans to cake rack, until completely cool. Place tart shells in airtight plastic container up to 6 months in freezer. Just before serving, full shells with mint green ice cream.