Salted Double Chocolate Peanut Butter Stuffed Cookie Cups

The dynamic duo; The light of my life; My everything…

I’m talking about peanut butter and chocolate (obvs)…

Real talk; I’m pretty sure I came out of the womb demanding peanut butter and chocolate. I’m pretty sure that “Reeses” was my first word … (my mom says my first word was “fries”, but I’m not convinced) 

One of my favourite activities in life is to take a (large) spoonful of peanut butter, dunk it directly into a jar of chocolate chips, and devour said peanut butter chocolate chip spoon standing up at my countertop like an animal…

I don’t want to imagine my life without peanut butter and chocolate. It’s the dynamic duo that will always hold the key to my heart.

So given the opportunity, I will combine the these two ingredients in baking as much as humanly possible.

Case in point; these cookie cups….

These might be my favourite thing ever…

Imagine a Reeses Peanut Butter Cup…

Except instead of the peanut butter just being wrapped in chocolate, it’s wrapped in a thick chewy, brownie like cookie exterior, that has been loaded with both milk and dark chocolate chunks and sprinkled with flaked sea salt…

I just drooled…

These require no further explanation. There is no method to this madness. You just have to make them happen. Act first; think later. Those are my words of wisdom today.

Happy Baking!

KP xoxo

Salted Double Chocolate Peanut Butter Stuffed Cookie Cups

Things you need…
1 cup butter, softened
1 cup brown sugar
​1/2 cup granulated sugar
2 eggs
2 tsp pure vanilla extract
1 tsp espresso powder
1/2 cup cocoa powder
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup milk chocolate chips
1 cup cup dark chocolate chips

About 3/4 cup peanut butter (whatever your fav brand is)

How to make…

Preheat your oven to 350 degrees.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy. Scrape down the sides of the bowl and add eggs, beating until fluffy. Add in vanilla, and espresso powder; beat until combined.

In a small bowl, whisk together four, cocoa powder, baking soda, and salt. Add in two additions to the wet ingredients, beating on low speed until completely combined. The batter may seem a bit soft, but don’t worry – this is what you want. Add in chocolate chips and mix on low until evenly distributed.

Scoop 1 heaping tablespoon of cookie dough into the moulds of a muffin tin. Use your fingers to press the dough up around the sides of the tin and make a well in the center. Spoon about 1 tbsp of peanut butter into the well. Top with another spoonful of cookie dough to cover the peanut butter – the cups will be about 1/2 to 3/4 of the way full.

Bake for 15-16 minutes or until the edges are set, but the centers are still a bit underbaked. Or if you don’t like underbaked centers, just leave them in for an extra couple of minutes.

Remove from the oven and allow to cool for 10 minutes before removing from the tins to enjoy warm or allow them to cool completely to room temperature in the tins.

Enjoy!