Chocolate Chip Cookie Dough Peanut Butter CupsPosted: June 22, 2012 | |
I have noticed this strange phenomenon around the food blogosphere where many peoples’ posts this week have welcomed the advent of summer. I do not understand these people. I honestly think about going north for the summer.
Growing up in a home without central air-conditioning, and living in an apartment without even a window ac, I guess summer and I have never been friends. Not even close, in fact, we may even be enemies.
Summer knows that it makes me sweat wayyy too much, it knows how uncomfortable I find bathing suits, and how devastating cooling off can be when you’re overheated (jumping into a cold pool even when I’m hot is like nails on a chalkboard for me). Warming up, on the other hand, is always pleasant.
But, I’m pretty far north, so I guess I’ll just have to deal with these occasional heat waves. Maybe we’ll be putting central air in the new house, then I can actually use the kitchen on days when it breaks 90 degrees. Let’s just say the last few days have made me very sad, staring at my kitchen longingly.
So I keep a few of these babies in the fridge to cheer me up. They’re like a Reese’s peanut butter cup, except the filling is a chocolate chip peanut butter cookie dough. Yeah, pretty awesome, I know. The next time we have a predicted heat wave, I’m definitely going to make like 4 batches of these beforehand.
Chocolate Chip Cookie Dough Peanut Butter Cups
Adapted from How Sweet Eats
Makes 24 cups
2 ½ cups milk or semisweet chocolate chips
½ cup (1 stick) unsalted butter
1/3 cup packed brown sugar
1 tsp vanilla extract
¼ cup creamy peanut butter
¾ cup powdered sugar
2 Tbsp all-purpose flour
¼ tsp salt
½ cup mini chocolate chips
In a small saucepan, heat butter until melted. Whisk in brown sugar until dissolved, then let it bubble for 1-2 minutes. Remove from heat and whisk in peanut butter. The mixture will be liquidly. Whisk in vanilla. Let cool completely, about 20 minutes.
Line a mini muffin with liners. Melt 1 1/4 cups of chocolate chips (you can use the microwave, heating on full power for 20 seconds, stir, 30 seconds again, and stir until melted, or in a small heatproof bowl set over a saucepan of simmering water). Drop 1/2-1 teaspoon of chocolate into each liner, then use a pastry brush or the back of a spoon to brush chocolate up the sides of the liner.
Place in the freezer for 20 minutes. By this point the butter mixture should be cool. Whisk in powdered sugar, salt and flour, until combined and few lumps remain. Fold in mini chocolate chips. The dough will be wet, so put it in the fridge for 15 minutes to harden.
Remove muffin tin and cookie dough, and place 1 teaspoon of cookie dough into the chocolate cups. Place back in the freezer for 10-15 minutes. Melt the remaining chocolate chips, then cover each cookie dough top with chocolate, smoothing with a spoon. Freeze again for 15-20 minutes. These are fine out in room temperature for a few hours, though they might soften, or in my current kitchen, melt. I think they’re better stored in the fridge, just in case.