Peanut Butter Cups (Print-Friendly Version)
Mini peanut butter cookies with a creamy chocolate mascarpone center. Perfect sweet treats packed into two tasty bites.
# Ingredients:
01 -
1/2 cup (113g) softened unsalted butter.
02 -
1/2 cup (100g) packed light or dark brown sugar.
03 -
1/2 cup (100g) white sugar.
04 -
1 room-temperature large egg.
05 -
2/3 cup (156g) creamy peanut butter.
06 -
1 teaspoon vanilla extract.
07 -
1 1/4 cups (156g) all-purpose flour.
08 -
1/2 teaspoon baking soda.
09 -
1/2 teaspoon salt.
10 -
8 ounces (226g) semi-sweet chocolate, chopped into pieces.
11 -
1 teaspoon vegetable or coconut oil.
12 -
8 ounces (226g) mascarpone cheese, softened.
13 -
1/2 cup (120g) crushed toffee bits or chopped peanuts (optional).
# Steps:
01 -
Cream the butter with both sugars until fluffy. Add egg, followed by vanilla and peanut butter. Mix in the flour, salt, and baking soda just till it all comes together.
02 -
Wrap the dough and keep it in the fridge for at least an hour or even up to 3 days.
03 -
Preheat the oven to 325°F. Line your mini muffin tin with liners or spray it well with nonstick spray.
04 -
Take a tablespoon of dough and roll it into a ball. Pop each ball into the pan and press the center down using your thumb.
05 -
Bake for about 14-15 minutes, or until the edges are lightly golden. While they’re warm, push the centers down again.
06 -
Melt the chocolate with the oil. After cooling a bit, gently fold it into the mascarpone cheese until smooth and creamy.
07 -
Spoon the chocolate mix into cooled cups. Sprinkle nuts or toffee bits over the top if you want to jazz them up.
# Notes:
01 -
Stick to brands like Jif or Skippy for the peanut butter.
02 -
These bake at a lower heat than typical cookies.
03 -
You can scale these up using a regular muffin tin to make bigger ones.