These cookies might just be my absolute favorite cookies. EVER.
I've mentioned before that I worked at a bakery/cafe (Katie's Cafe) during high school & college. And I absolutely loved it.
Cookies were definitely one of the most popular items at Katie's Cafe - there were always at least a dozen freshly baked varieties up for grabs. And, they were huge! Think cookies the size of your face.
My favorite cookie from Katie's was the Peanut Butter Cup - rich peanut buttery cookie dough, smooshed into a muffin cup and baked, and then filled with chocolate frosting. Like an inside out Reese's cup, in cookie form.
I've made some slight adaptations to the cookie, making it even more decadent. Instead of filling it with a powdered sugar chocolate frosting, I've filled it with a deep chocolate ganache. Yum.
Sinking your teeth into the soft chocolate ganache then the chewy peanut butter cookie might just be the best bite ever.
However, these cookies can be just a bit tricky. Sometimes they like to stick in the pan.
[Not that I ever ruined 3 dozen cookies for a special order because they wouldn't come out of the pan. And then had to stay an extra hour to re-bake them. And perhaps take the crumbled cookies home. Hey, cookies are cookies! And crumbs make the best ice cream topping.]
The secret is to use a well-greased, well-floured mini-muffin pan.
And don't make your dough balls too big.
To form the peanut butter cup shape, you need to indent the balls some sort of rounded edge of a utensil. My ice cream scoop works really well.
After baking, the key is to let them cool, but don't let them get cold. (Aka... don't put them in the refrigerator to try to 'cool them faster', because then they have a bigger chance of breaking when you remove them from the pan.)
Remove them from the pan and fill with the ganache! Super delectable.
And there's Day 1! Be sure to come back and visit for more cookies to bake this Christmas season.
Preheat oven to 350*F. Prepare mini-muffin tins by greasing and flouring. Roll dough into 1-inch balls, and place in mini-muffin tins. Make a deep indentation in each dough ball. Bake in 350*F oven for 10-14 minutes until golden brown and set. Let cool.
Meanwhile, prepare chocolate ganache. Bring heavy whipping cream to a simmer; pour over chocolate chips in a bowl. Let sit 5 minutes. (Don't skip this step!) Stir ganache until smooth. (It might take a few minutes, but it'll get there!) Let sit on counter or in refrigerator, stirring every few minutes until ganache becomes thick. (It'll get thicker as it cools.)
Once cookies are cool, lightly twist each cookie to remove it from the pan. Fill with chocolate ganache. Enjoy!
I've mentioned before that I worked at a bakery/cafe (Katie's Cafe) during high school & college. And I absolutely loved it.
Cookies were definitely one of the most popular items at Katie's Cafe - there were always at least a dozen freshly baked varieties up for grabs. And, they were huge! Think cookies the size of your face.
I've made some slight adaptations to the cookie, making it even more decadent. Instead of filling it with a powdered sugar chocolate frosting, I've filled it with a deep chocolate ganache. Yum.
However, these cookies can be just a bit tricky. Sometimes they like to stick in the pan.
The secret is to use a well-greased, well-floured mini-muffin pan.
And don't make your dough balls too big.
To form the peanut butter cup shape, you need to indent the balls some sort of rounded edge of a utensil. My ice cream scoop works really well.
After baking, the key is to let them cool, but don't let them get cold. (Aka... don't put them in the refrigerator to try to 'cool them faster', because then they have a bigger chance of breaking when you remove them from the pan.)
Remove them from the pan and fill with the ganache! Super delectable.
And there's Day 1! Be sure to come back and visit for more cookies to bake this Christmas season.
Peanut Butter Cup Cookies
Servings/Yield
30 cookies- For the peanut butter cookies
- ¾ cup butter, softened
- ¾ cup brown sugar
- ¾ cup granulated sugar
- ¾ teaspoon vanilla extract
- 2 eggs
- 1 ½ cups peanut butter
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- 2 cups flour
- For the ganache
- 1 cup heavy whipping cream
- 12-oz. package semisweet chocolate chips
Method
Cream together butter, brown sugar, and sugar. Add vanilla and eggs. Add peanut butter; mix thoroughly. In small bowl, combine flour, salt, and baking soda; add to creamed mixture. Refrigerate dough until firm, at least 2 hours.Preheat oven to 350*F. Prepare mini-muffin tins by greasing and flouring. Roll dough into 1-inch balls, and place in mini-muffin tins. Make a deep indentation in each dough ball. Bake in 350*F oven for 10-14 minutes until golden brown and set. Let cool.
Meanwhile, prepare chocolate ganache. Bring heavy whipping cream to a simmer; pour over chocolate chips in a bowl. Let sit 5 minutes. (Don't skip this step!) Stir ganache until smooth. (It might take a few minutes, but it'll get there!) Let sit on counter or in refrigerator, stirring every few minutes until ganache becomes thick. (It'll get thicker as it cools.)
Once cookies are cool, lightly twist each cookie to remove it from the pan. Fill with chocolate ganache. Enjoy!
Source: Adapted from Katie's Cafe
Comments
Def. dont think I have the patience for that! hah