If you like chocolate-peanut butter candy, you will like this dessert. I started out making a popular recipe for no-bake cookie dough cups, and it morphed into something completely different as I made it. This has never happened to you? Hmmmm……anyway, after throwing several of my favorite ingredients together in a mixing bowl, I created this: Peanut Butter Cookie Cups. I kept with the whole no-bake theme, but actually made it quite different from the original recipe. It has the look of a peanut butter cup candy, but the taste of a homemade buckeye combined with cookie dough. Comprende? No? It’s okay, I don’t know what I’m talking about either.
The Ingredients: 4 tbsp. melted butter, 2 tbsp. creamy peanut butter, 1/2 to 3/4 cup semi-sweet chocolate chips. 1/2 cup whole wheat pastry flour, 1/2 cup light brown sugar, 3-4 tbsp. all natural cane sugar, 1/2 tsp. salt, 1 tbsp. vegetable or olive oil.
Combine melted butter and brown sugar in a mixing bowl, add the flour, cane sugar, salt, oil, and peanut butter. Mix the dough together with a rubber spatula. When the dough comes together is a soft ball, form it by hand into twelve equal balls. Line a regular size muffin tin with liners. Melt the chocolate chips in your microwave at 30 second intervals until thoroughly softened. Stir up the melted chocolate and spoon distribute half of it evenly in the bottoms of the muffin liners. Place the balls atop the first layer of melted chocolate, flatten them into discs with a spoon. Top the peanut butter cups with the remaining melted chocolate and shake the pan gently so that they are evenly coated. Refrigerate for 1-2 hours or until firm. Makes one dozen jumbo sized cups.
As you can see, Friar Tyst the picture man has returned, my pictures pale in comparison to the professional. On a side note, isn’t this a really good picture? And I don’t know anything about photography! Sorry about the half eaten one on top……:)