Chocolate chip cookie and peanut butter all in a cupcake case. Honestly these are amazing.
Soft chewy cookie cups with a hidden peanut butter surprise. Anyone would love them. I'm not a huge peanut butter on toast fan, but I do love Reese's peanut butter cups and these are just like them. However these are better as they have that tender chocolate chip cookie surrounding the peanut butter filling.
These are super easy to make and are definitely worth a try.
(Makes around 22 cups)
Chocolate chip cookie cup:
200g (14 tbsp) unsalted butter, melted
250g (2 cups) all-purpose flour
200g (1 cup) light brown muscavado sugar
100g (1/2 cup) granulated sugar
1 whole egg + 1egg yolk
2 tsp corn flour
1 tsp bicarbonate of soda (baking soda)
2 tsp vanilla extract
1/2 tsp salt
300g (2 cups) Chocolate chunks/chips (I used milk chocolate)
Peanut butter filling:
380g smooth peanut butter
128g (1 cup) icing sugar
35g unsalted butter
Pinch of salt
Begin by first making the peanut butter filling: In a microwaveable bowl place the butter and peanut butter together and pop in the microwave for around a minute until everything has melted. Sift in the icing sugar and salt and mix until everything is combined and the filling is like cookie dough and can easily be rolled into a ball. If the mixture is too wet add another 1/4 cup of icing sugar until the right consistency is reached. Pop the mixture in the fridge while you make your cookie dough.
In a large bowl beat together the melted butter and both the sugars until smooth. Beat in the egg and egg yolk one at a time. Add the vanilla extract, salt, and bicarbonate of soda and mix until combined.
Add the flour and corn flour and gently fold it into the batter, finally fold in the chocolate chunks.
Preheat the oven to 180 degrees Celsius and line a muffin tin with cupcake cases.
Place a tablespoon of cookie dough onto the bottom of each cupcake cake, flatten the dough with your fingers so that there are no gaps and the bottom of the cupcake case is covered.
Roll about a teaspoon of the peanut butter mixture into a ball and place onto the cupcake case
Finally cover the peanut butter ball with another tablespoon of cookie dough. Gently pressing down so that the cupcake cases are filled and no peanut butter is showing.
Place in the oven for around 15-20 minutes or until golden around the edges. Let them cool in the muffin tin for at least 25 minutes before eating.
These taste awesome as they are and are fantastic as little treats but if you want a more indulgent taste then serve them with a scoop of vanilla ice cream while they are still slightly warm.