I just took a week’s vacation and it.was.so.fun.
DVH and I got in the car and took a road trip that began with a visit to my brother and my friend, Roo, in Pittsburgh, took us to my parent’s house for a very autumnal five days, and ended with old friends at my 10-year high school reunion.We ate at fun restaurants like BRGR in Pittsburgh, Mother’s Cupboard in Syracuse, NY and Tin Pan Galley in Sackets Harbor, NY, and enjoyed some really fantastic mom-made meals (she outdoes herself every time). We were so full of food and drink by the time we got home on Sunday evening that we swore off alcohol for the foreseeable future and refused to think about dinner.
What I couldn’t stop thinking about, though, was an email I’d gotten from Roo after I left Pittsburgh. It contained a link to a recipe for Peanut Butter Cookie Dough Cups and the following request:
“Ummm… I need these to be tested immediately and don’t trust my culinary skills. Bonus points for hand-delivering to Pittsburgh.”
She’s being way too modest about her culinary skills and I’m afraid I won’t be getting the bonus points just yet, but I did fulfill her request for testing the recipe and I have to say, it was worth it.
Before you consider getting to work on this baking project, check your supplies. Do you own a pastry brush? No? Stop everything, print a Michaels coupon, hop in the car and go buy one as it’s a necessity for spreading the melted chocolate up the sides of each teeny tiny little cupcake liner.
With my tail between my legs I’ll admit to trying to use a basting brush to accomplish this step and I was all thumbs. The bristles kept getting caught outside of the liner and things were just generally a mess. Lesson learned.
The peanut butter chocolate chip dough isn’t typical as it uses melted butter and omits eggs completely, but it comes together quickly and is easily rolled and popped in the center of each chocolate cup. (Be sure to pre-read the recipe in its entirety to make sure you have enough time to allow for both the chocolate cups and the dough to set up in the fridge/freezer!)
I did a total of 24 cups and had extra dough left over. Solution? I’m just spit balling here, but if you have some vanilla in your freezer then you’ve got the makings for semi-homemade cookie-dough ice cream!
DVH and I found that, if kept at room temperature, the chocolate tended to soften and get melty so we enjoy our peanut butter cookie dough cups right out of the fridge for dessert or an after school snack!
Speaking of…I hope all you students and teachers out there are transitioning into the school year with ease and excitement! Who did some heavy-duty back to school shopping?
Peanut Butter Cookie Dough Cups
Source: How Sweet It Is
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
2 and a 1/2 cups milk chocolate chips
1/2 cup mini chocolate chips
Melt the butter in a saucepan over low to medium heat.
Add the brown sugar to the melted butter and whisk until it’s dissolved.
Allow the mixture to bubble for a minute or two.
Remove the pan from the heat and whisk in the peanut butter followed by the vanilla.
Let the pan sit and cool for about 20 minutes.
Meanwhile, line 24 mini muffin tin cups with liners.
Using a double boiler, melt 1 and a 1/4 cups of the milk chocolate chips over low heat, stirring almost constantly.
(If you want to thin out the chocolate, or give it a bit of a sheen, melt in a small amount of paraffin wax. I used 1/6 of a brick.)
Once the milk chocolate chips have melted and are smooth use a teaspoon to drop chocolate into each paper liner.
Use a pastry brush to paint the liners with chocolate – sides and bottoms!
Place the mini muffin trays in the freezer for 20 minutes.
While the chocolate shells are setting…transfer the cooled peanut butter mixture to a medium-sized bowl.
Stir in the powdered sugar, salt, and flour until a smooth and thin dough is formed.
Fold in the mini chocolate chips.
Place the dough in the fridge for a few minutes to harden (10-15 minutes should do).
When the shells and the dough are finished setting, remove them from the freezer/fridge.
Place 1 teaspoon of cookie dough into each chocolate shell. If necessary, press the dough in a bit so it doesn’t have such a round top.
Place back in the freezer for 10 minutes.
Melt the remaining 1 and a 1/4 cups of milk chocolate chips using the double boiler.
Bring the muffin trays out of the freezer and fill the remaining space in each cup with chocolate so that it covers the cookie dough and creates a smooth, flat top.
Freeze one last time for 15 minutes.
Store in the refrigerator. If preferred, bring to room temperature before serving.