Friday, July 15, 2011

Peanut Butter Cookie Cups

 Look at these little cuties!!  The recipe for these came from Cookies and Cups, a beautiful blog full of yummy sweet treats! These peanut butter cookie cups have got to be one of the most delicious treats I have ever made.  And to make it even better, they were so easy!  They are soft and so peanut buttery delicious!

All you really need to make these is a package of peanut butter cookie mix (plus ingredients to make the dough)...

and some Reese's Peanut Butter Cups

The only thing I did differently was to drizzle melted chocolate on top instead of using the white chocolate buttercream she used in her recipe.  I put a handful of chocolate chips in a small ziplock baggie, put the baggie in a measuring cup to keep it upright and microwaved it for 15-30 seconds at a time until it was nice and smooth.  Then I cut a little hole in the corner of the baggie and drizzled away!  Super easy way to make a pastry bag!  

I honestly did not miss the buttercream on top.  These babies are pretty sweet!  I'd like to try to make a mini version of these using mini Reese's Peanut Butter Cups and a mini muffin tin.  

Stay tuned for that!

Peanut Butter Cookie Cups & White Chocolate Buttercream

1 package peanut butter cookie mix
12 Reese's Cups

Make cookie dough according to directions on package.  Line muffin pan with cupcake liners and place unwrapped PB cup at the bottom.  Scoop approx 2 Tablespoons dough on top of PB cup it will yield approx 12 cookie cups. 
Bake at 325 for approx 20-25 minutes until cookie is set.

White Chocolate Buttercream
(will frost 36 cupcakes)
18 oz white chocolate chips (about a 12 oz bag and a half)
1/2 cup milk, divided in half
1 cup vegetable shortening
1 cup butter (2 sticks)
2 teaspoons vanilla extract
8 cups sifted powdered sugar (approx 2 pounds)

Cream butter and shortening with mixer.  Add vanilla.  Gradually beat in sugar, scraping the sides, Icing will appear dry when all sugar is in.  Add 1/4 cup milk.  Beat until fluffy on medium, approx 30 seconds.
In microwave safe bowl add white chocolate chips and remaining 1/4 cup milk.  Microwave on 50% power 1 minute, then stir, continuing with 30 intervals until chocolate is just melted.  If there are a few lumps, just give it a good stir until they lumps melt, DO NOT overheat, you will ruin the chocolate.  When chocolate is melted, add to the prepared buttercream.  Beat in on medium until fully incorporated.  Let cool for 15-20 minutes, then pipe on.

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