{Easy} Mini-Peanut Butter Cups

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!