I realize this is not a Q&A on the Workbox System (which is now several days behind schedule), but I had to bake something. It was a need. A compulsion.
I wanted something with peanut butter and chocolate. And I wanted it to be simple.
Here’s what I came up with . . . .
I used Betty Crocker’s Double Peanut Cookies recipe, but changed a few things ~ I used all brown sugar, 2 teaspoons vanilla and omitted the peanuts.
Or you can use your favorite peanut butter cookie recipe.
Pre-heat your oven to 350.
Spray two mini-muffin pans with non-stick spray. Place a heaping tablespoon into each cup.
Bake for about 8-10 minutes ~ depending on how hot your oven is. Watch closely.
Once removed from the oven, allow them to cool completely.
In your microwave, melt the Baker’s Dipping Chocolate slowly ~ in 30 second increments. Just until it’s almost melted and then stir vigorously.
Dip the tops of each peanut butter cup into the chocolate.
I actually tried dipping the entire cup, but it was a huge mess and I was wasting a ton of chocolate. If you figure out a way to do it more efficiently, please tell!
Now, you should probably eat a couple while the chocolate is still hot and then eat a couple more after it’s hardened. Just to compare.
Warning: These are highly addictive!
{ 6 comments… read them below or add one }
I gained weight just reading the post! YIKES!
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Mmmm…that looks delicious. I am going to make these ASAP.
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oh you wonderfully tempting baker you!!!! These look divine I will be trying these FOR SURE!!!!!
thanks for sharing….no REALLY thank you!!
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oh yeah, you totally beat me out with this recipe.
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Yum. Yum. YUM.
Do you ever do the chocolate chip cookie dough in a mini muffin tin and then, while it's still hot, push in a mini reese's peanut butter cup?
Those are to die for too.
But I love me some peanut butter cookie!
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I'm so jealous at how you just come up with these yummy ideas.
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