Wednesday, July 4, 2012
Chocolate Peanut Butter Filled Peanut Butter Cookie Cups
I realize it's been a while since I posted about anything, really. But, I recently got a new job that's keeping me hopping and working late hours. As a result, I haven't been able to bake until this past weekend and boy did it feel good to be back in the kitchen whipping up something sweet. Talk about baking withdrawal! But, I'm back now with, surprise, surprise, another cookie cup.
A while back, I posted about some Chocolate Cookie Cups with a peanut butter filling. Well, since I said you can't go wrong with chocolate and peanut butter, I then had to do another cookie cup, this time with the flavor combo in reverse. So, I made a peanut butter cookie cup and filled it with my Muddy Buddy Filling (chocolate + peanut butter). And OMG, I was in absolute heaven when I took a bite of these. Seriously, if I get stranded on a desert island someday, I hope I wash up there with a supply of chocolate and peanut butter. I'll be good to go. At least until my supply runs out. In which case, I hope I'll also wash up on the island with a satellite phone so that I can either get more or leave the island.
But, I digress. If you're a chocolate peanut butter fan like me, and I have a hunch you are, you're gonna want to make these cookie cups. Don't worry, I won't tell anyone if you devour the whole batch yourself. I totally understand.
Muddy Buddy Filled Peanut Butter 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 (Sweet as Sugar Cookies)
1/2 c. semisweet chocolate chips
1/3 c. creamy peanut butter
melted peanut butter (optional)
melted chocolate (optional)
chopped peanuts (optional)
Melt the chocolate chips with the peanut butter in the microwave or in a double boiler. Stir together to combine.
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 several mini muffin tins. 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.
When cookies are cooled, remove from the tins and fill with the chocolate-peanut butter filling. Drizzle with melted peanut butter or chocolate or top with more chopped peanuts, if desired. Chill in the fridge to help the filling set.