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I have been craving these little gems for over a month now. I kept putting it off because I had other food orders to fulfill, but I couldn’t put it off any longer – today was the day – and they need to be delivered by 3 pm. Did I mention that I had an order for 250 cookies for this weekend? Yeah, you can say that I’m sort of busy these days, but I don’t mind – it’s all for a good cause.
Do you remember how badly you wanted these when you were a kid? Well I want them just as bad even now – I find it hard to share them. I’ve already had 4 – I feel kind of sick, but I know that in about an hour I will go for more. I have to deliver 40 of them, but I made 60 because I know how I am. 🙂 And, I made them in a mini muffin pan because, 1) the order was for bite-sized sweets, and 2) I ate 4, but in reality I only ate 2! That’s how I play tricks with my mind. Whatever works!
Lets get to these beauties!
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Indulge!
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Mini Peanut Butter Cups
Ingredients
- 1 cup chocolate chips
- 1 tablespoon vegetable shortening
- 1/2 cup creamy peanut butter
- 1 tablespoon butter
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Set a pot with an inch of water on the stove over high heat. Bring the water up to a boil, then reduce the heat to medium-low.
- Set another pot on top of it.
- Add in the chocolate chips and shortening.
- Stir occasionally until melted.
- Line a 12-cup mini muffin pan with liners. I didn’t have any mini muffin liners so I made my own with a thin aluminum foil.
- Put a spoonful of the melted chocolate in each cup.
- When done, put the muffin pan in the fridge for about 20 to 30 minutes.
- In the meantime prepare the peanut butter mixture.
- Again, set a pot with an inch of water on the stove over high heat. Bring the water up to a boil, then reduce the heat to medium-low.
- Set another pot on top of it and pour in the peanut butter, butter, powdered sugar, and vanilla extract.
- Cook over medium heat, stirring occasionally, until melted, about 5 minutes.
- Take the muffin pan out of the fridge and begin by putting a small lump of peanut butter filling in the chocolate cup, but don’t spread it. You want to leave the sides empty so that the chocolate that goes on top will cover up the entire cookie.
- But before you cover them with the rest of the melted chocolate, put them back in the fridge for another 15 minutes so that the peanut butter can set just a bit.
- Pour the rest of the melted chocolate on top of each cup and put them back in the fridge for another 30 minutes.
- Serve.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
wow, these look divine!
I have been dying to try making these at home. Who doesn’t love peanut butter and chocolate combo. 🙂
What a fabulous recipe my family will love these, have a fabulous holiday!~
These look so delicious; I am now craving peanut butter cups!
I also always bake a few too many when I’m making something delicious because I just know that I’ll end up devouring a few! These look yummy!
The best sweet/salt combo on earth. I can’t blame you for making extra for yourself!