Description
Each one of these Dark Chocolate Peanut Butter Cookie Cups is stuffed with a mini dark chocolate peanut butter cup and topped with creamy dark chocolate frosting.
Ingredients
- FOR THE COOKIES:
- 1 stick Unsalted Butter
- ¾ cups Creamy Peanut Butter
- ½ cups Granulated Sugar
- ½ cups Brown Sugar
- 1 whole Egg
- 1 Tablespoon Vanilla Extract
- 1-¾ cup All-purpose Flour
- ¾ teaspoons Baking Soda
- ¼ teaspoons Salt
- 12 whole Mini Dark Chocolate Peanut Butter Cups
- FOR THE FROSTING:
- 1-½ stick Butter
- 3 cups Confectioners Sugar
- 1 cup Premium Cocoa Powder
- ¼ cups Milk
- 1 teaspoon Vanilla Extract
Preparation
Preheat your oven to 375ºF. Grease 12 standard size muffin pan cups (I used butter).
Using a spoon, mix together butter, peanut butter, sugar, brown sugar, egg and vanilla extract in one bowl until well combined. Do not over-mix.
In another bowl, combine flour, baking soda and salt. Use a spoon to mix these ingredients into the butter mixture, avoiding over-mixing.
Fill each greased muffin cup with dough until all the dough is used. Make sure the dough fills the width of each cup. You can smooth it out with your fingers or a spoon.
Gently press one dark chocolate peanut butter cup into the middle of each so that it is still sticking out slightly. Don’t press it all the way down to the bottom.
Bake for 12-15 minutes until the tops no longer have that “wet” look and they just begin to turn golden brown in color. Remove from oven.
Transfer the pan to a hot plate or place on top of a cooling rack and let it stand for 15-20 minutes as the cookie cups will continue to set while they cool.
To make the frosting, start by beating butter until creamy. Add confectioners’ sugar, cocoa powder, milk and vanilla and beat again. Store in the refrigerator until ready to use.
Ice the cookie cups with frosting once they have cooled completely.
