Tuesday, June 12, 2012
Take 5 Cookie Cups
Have you ever tried a Take 5 candy bar? I haven't. But, hey, it has pretzels, caramel, peanut butter and chocolate - what's not to love? Sounded like a good combination to me and perfect for my next cookie cup creation.
So, I made a peanut butter cookie base to start with. Then, I filled it halfway with a dollop of caramel ice cream topping, covered that with my chocolate-peanut butter mixture, and sprinkled some crushed pretzels on top. Voila - a Take 5 Cookie Cup.
It was a very neat eating experience to have so many different flavors all at one time. The only thing I'd change is to use actual melted caramel in place of the caramel ice cream topping since the topping was a little more liquidy than I would have liked. I think using real caramel would also help to deepen that flavor and also make the cookie cup more like the Take 5 candy bar itself. Still, I gotta say, it was good!
Take 5 Cookie Cups (created by Sweet as Sugar Cookies)
Peanut Butter Cookie Cups (adapted from Beantown Baker and Magnolia Bakery Cookbook)
1 1/4 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. unsalted butter, softened
1 c. peanut butter
3/4 c. sugar
1/2 c. light brown sugar
1 Tbsp. milk (I omitted this)
1 tsp. vanilla
1/2 c. chopped peanuts (I added this)
Chocolate Peanut Butter Filling:
1/2 c. semisweet chocolate chips
1/3 c. creamy peanut butter
Melt the chocolate chips with the peanut butter in a double boiler or in the microwave. Stir together to combine.
For further assembly:
caramel ice cream topping
Preheat oven to 350F. Combine the flour, baking soda, baking powder, and salt. Set aside.
Beat the butter and peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the chopped peanuts.
Grease a 12-cup muffin tin. Scoop up the dough, 3 Tbsp. at a time, and fill each muffin cup. Bake for 20-25 min. until a toothpick comes out clean (the time may vary, depending on your oven).
Remove from oven, and, while still warm, make a dent the size of a mini muffin in the center of each one with a spoon or your finger. Chill the muffin tin in the fridge for at least 30-60 min. before removing the cookies.
After the cookies have chilled, remove them from the tins. Fill the bottoms of the cookie cups with a little caramel ice cream topping. Pipe in the chocolate-peanut butter filling. Top with the chopped pretzels. Set in the fridge to chill so the chocolate filling can set.