Ok, I just have to brag for a second … happy 100th post to me! That is all.
I was in search of a sweet treat to take to work this week – Wednesday is our annual “planning for next year” meeting. The meeting takes all day and something sugary is always appreciated and helps keep us awake and productive all day.
I saw these on Annie’s Eats and was intrigued by the combination of cookie and cupcake but decided to make a few tweaks. First, I don’t own a mini muffin tin, and didn’t want to buy one just for this recipe, so I made these the size of regular muffins. I also decided not to use the marshmallows or M&Ms. I wanted to keep the purity and simplicity of the peanut butter and chocolate together and I must say, these are delicious! I’ll definitely be making these again soon!
2C. Creamy Peanut Butter
2 Large eggs
12 (or 24 if using mini muffin tin) Mini Reeses Peanut Butter Cups
1 Bag semi-sweet chocolate chips
Preheat the oven to 350 degrees.
Combine peanut butter, sugar and eggs in the bowl of a stand mixer. Beat until well combined. Divide the dough evenly between 12 wells of a muffin pan. Make an indentation in the center of each dough ball.
Bake for 20-25 minutes.
Remove from the oven and press a peanut butter cup into the center of each cookie until it is flush with the top of the dough. Transfer the pan to a wire cooling rack and allow the cookies to cool completely in the pan before removing them.
Melt chocolate in a double boiler or in the microwave. Remove cookie cupcakes from the pan and dip the top into the chocolate. Using a spoon (and a little more chocolate to fill in the dent) smooth out the top of the cupcake and allow chocolate to harden before digging in.
Husband Rating – 3.5 out of 5 – “Just like a giant peanut butter kiss cookie! Love it!”