Preparation

• Cut 5 cookies in half; reserve for later use. Finely crush remaining cookies; mix with butter and peanut butter until blended.
• Spray insides of 10 (3-oz.) paper cups with cooking spray.
• Spoon 3 Tbsp. cookie crumb mixture into each prepared cup. Use back of small spoon to press crumb mixture onto bottoms and up sides of cups to within 1/2 inch of top edges of cups. Refrigerate 30 min.
• Melt chocolate. Use back of separate small spoon to spread melted chocolate onto insides of cookie crumb cups. Refrigerate 1 hour.
• Peel paper cups off cookie cups. When ready to serve, spoon about 1 Tbsp. milk into each cup. Served with reserved cookie halves for dunking.