Only having one mini-muffin pan has recently caused me a great deal of pain: I had to make HALF a batch of these delicious peanut-butter infused cookie dough cups. They were gone before I could take a better picture. If I haven't made this clear already, I love cookie dough!! These were awesome, and I don't even like peanut butter! But beware - don't make a half batch if you can help it, make the full amount because they will be gone in a flash.
Chocolate Chip Cookie Dough Peanut Butter Cups
makes 24 cups
2 1/2 cups milk chocolate chips
1/2 cup unsalted butter
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1/4 cup creamy peanut butter
3/4 cup powdered sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup mini chocolate chips
In a small saucepan, heat butter until melted. Whisk in brown sugar until dissolved, then let it bubble for 1-2 minutes. Remove from heat and whisk in peanut butter. The mixture will be liquidly. Whisk in vanilla. Let sit and cool completely, about 20 minutes.
Line a mini muffin with with liners. Melt 1 1/4 cups of chocolate chips. Drop 1/2-1 teaspoon of chocolate into each liner, then use a pastry brush to brush chocolate up the sides of the liner. Place in the freezer for 20 minutes. By this point the butter + sugar mix should be cool. Whisk in powdered sugar, salt and flour, until combine and few lumps remain. Fold in mini chocolate chips. The dough will be wet, but pop it in the fridge for 15 minutes to harden. Mine wasn't wet at all so I didn't do this.
Remove muffin tin and cookie dough, then place 1 teaspoon of cookie dough into the chocolate cups. Place back in the freezer for 10-15 minutes. Melt the remaining chocolate chips, then cover each cookie dough top with chocolate, smoothing with a spoon. Freeze again for 15-20 minutes. ENJOY!