Recipe: Chocolate Chip Peanut Butter Truffle Cookie Cups

My friend Amy recently hosted a “Girls Party” where, as the title suggests, only girls were invited to join. (And for the record these are great because you can talk about anything from diva cups to boob issues without any reserve; that is, if you ever had any reserve to begin with.)  So with the promise of all girls and wine at this party Lizzie and I had the same inclination to bake something for the soirée.  After working with a few ideas we came up with this recipe: the mythical chocolate chip peanut butter truffle cookie cup.  Yes, it is as delicious as the name suggests.

It seems the other women had the same idea as us: by the time we were all there pumpkin cookies, caramel sea salt rice krispie treats, and oatmeal raisin cookies along with our cups filled the table.  It was a beautiful spread, and if you want any of those other recipes you’ll have to ask them, but as for our recipe, Lizzie and I are happy to share it.

Ingredients:

  • 1/2 cup (or a little more) Hershey’s semi-sweet chocolate chips
  • 1/2 cup of peanut butter
  • 3/4 cup unsalted butter, melted
  • 1 cup packed light brown sugar
  • ½ cup white sugar
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla
  • 2 cups + 2 tbsp plain flour
  • ½ tsp baking soda
  • ½ tsp salt

Directions:

  • melt chocolate in the microwave in 30 second intervals (be careful not to burn it!)
  • mix in peanut butter
  • line a baking tray with tin foil or wax paper and spread the mix thinly on top
  • put in the freezer for 30 minutes
  • preheat the oven to about 350*
  • spray a mini (or regular) muffin tray with non-stick spray
  • mix the butter and the two sugars together until smooth
  • add the egg, yolk, and vanilla
  • add the flour, salt, and baking soda
  • take out the chocolate peanut butter from the freezer and chop into small chunks
  • mix evenly into the dough
  • fill the cupcake tins with the dough
  • bake for about 12 minutes
  • and then put them on a plate and bring them to a party and drink them with cheap red wine!
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5 thoughts on “Recipe: Chocolate Chip Peanut Butter Truffle Cookie Cups

  1. Pingback: Aborting Peanut Butter | Rouge

  2. Pingback: Neiman-Marcus Chocolate Chip Cookie | Zlater Family CookBook

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