Today was the first day of the year that I was able to jog outside with shorts on! The beginning of springtime gives me that wonderful feeling of freshness and warmth. Everyone was out today playing football, mowing their lawns, and walking their dogs. I was so excited to get out of work a few minutes early to catch some rays with my big puppy, Koda. It is wonderful living in the beautiful state of Oregon, except… it rains a lot. I sometimes forget that the rain is important to help nourish the pretty flowers and green trees that grow all around us.
On the Brightside of those rainy spring days, most of us have an oven that can cheer up our minds and tummies. The delicious recipe I created this week is so easy and delicious; you will want to make them over and over again. If I had to choose my favorite flavor combination, peanut butter and chocolate would totally take the prize. These Peanut Butter and Chocolate Cookie Cups are the perfect small treat to satisfy your peanut butter cup and cookie cravings in one bite. The possibilities are endless when making cookies; substituting peanut butter cups for chocolate chips makes it seem like you have created a whole new recipe. Also, what could be better than a big swirl of peanut butter frosting with every cookie bite?? Talk about delicious.
I just had to share one picture of my sweet boyfriend and his Cookie Monster creation made from Peanut Butter and Chocolate Cookie Cups. Stephen spent hours decorating these cookies for my Cookie Monster themed birthday party (he even got me matching balloons!!) It was so sweet of him and it was definitely one of my favorite parts of my birthday this year!
Enjoy and let us know what you think!
- 1/2 cup granulated sugar
- 1 cup dark brown sugar (packed )
- 1 cup unsalted butter (room temperature)
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 30 peanut butter cups, unwrapped
- 1 cup natural, creamy peanut butter (I prefer Skippy natural)
- 1/2 cup unsalted butter (room temperature)
- 2 cups of powdered sugar
- 1-2 tablespoons milk (any type)
- 1. Preheat oven to 375 degrees.
- 2. In a large bowl, add softened butter and beat well. Then add granulated and brown sugar, beat for about 1 minute until fluffy.
- 3. Add 1 egg at a time and beat well after each addition. Add vanilla extract and beat until incorporated.
- 4. In a small bowl add flour, baking soda and salt; mix well.
- 5. Add the flour ingredients to the wet ingredients and mix until just combined.
- 6. Chop peanut butter cups into small-medium sized pieces and mix carefully into the cookie batter so the pieces don’t break down.
- 7. Scoop a tablespoon full of batter into mini muffin tins (or place round tablespoons full onto a cookie sheet 2” apart) and bake for 8-10 minutes. If you like your cookies softer, bake for less time and if you like them crunchy, bake for more time.
- 8. Remove cookies from the pan and place on cooling rack and frost when completely cooled. Make frosting while cookies are cooling.
- 1. In a large bowl add peanut butter and butter. Beat well until combined and creamy.
- 2. Add 1 cup of powdered sugar at a time and mix well after each addition. Add more or less sugar for your taste preference.
- 3. If the frosting is too thick, add 1-2 tablespoons of milk and mix well (a little goes a long way).
- 4. Pipe or spread onto cooled cookie cups.
Baked by Michelle for MoreChocolate.net and EverydayEnchanting.com
This post originally appeared on EverydayEnchanting.com