I seriously blame Betty - Betty Crocker that is - for this rich and DEE-lightful (and I don't mean that in the "lite" sense but rather the "scrumptious" sense) 2 bite chocolate-y and peanut-y treat that I have made for the 4th week of my 12 Weeks of Christmas Cookies baking group.
Yes, it is all Betty's fault. She created this little treasure of a recipe that should NOT be ignored....especially if you are a chocolate and peanut butter fan. Make this recipe (it is an easy recipe but it involves a couple of steps - be warned) and you won't regret it. You may even want to double it. It will be absolutely perfect for your holiday gatherings. Your friends and family will be begging for more (and the recipe of course). :-)
Enough said. Here is the recipe.
(recipe found in the cookbook, Best of Betty Crocker 2011)
*recipe makes 32-36 treats
Cookie Base Ingredients:
1 pouch (1.5oz) Sugar Cookie mix
1/3 cup unsweetened baking Cocoa Powder
1/2 cup (1 stick) butter, unsalted - softened
1/2 cup Powdered Sugar
1/2 cup Peanut Butter
2 Tbsp Butter - softened
1 tsp Vanilla Extract
1/4 tsp Salt
1/2 cup Whipping Cream
1 cup + 2 Tbsp Semisweet or Milk Chocolate Chips -(I used Milk Chocolate Chips)
1 Tbsp Peanut Butter
Make Cookie Base....
1. Preheat oven to 350 degrees F. Line mini muffin tins with mini cupcake liners.
2. Combine all cookie base ingredients in a large bowl. Mix until soft dough forms. Press 1 tablespoon of dough into individual liners.....
3. Bake for 8-10 minutes or until puffy and set. Cool for 2-3 minutes and then gently press a teaspoon into the center of cookie to make an indentation where the filling will go.....
Don't wait too long to make this indentation or else your cookie cups will crack. Cool cookie cups completely as you make the filling.
1. In a small bowl combine all filling ingredients and mix until well blended.
2. Spoon about 1 tsp of filling into cookies and spread gently....
Set cookies aside as you make the topping.
1. In a small sauce pan over low heat, bring whipping cream to a gentle boil and then remove from heat. Stir in 1 cup chocolate chips.....
Mix together until well combined.
2. Refrigerate topping for 30 minutes or until thick and cooled. Spread over filled cookie cups with a butter knife....
Man, Oh Man is that ganche frosting soooooo GOOD!!!
3. Take remaining 2 tablespoons of chocolate chips and place in a resealable plastic bag along with 1 tablespoon of PB....
.....Partially seal bag and microwave for 30-60 seconds (it took me 60 seconds). Knead with your fingers to combine and to completely melt the chocolate chips with the PB.
4. Snip a small corner off of bag. Squeeze bag over frosted cookie cups in a drizzle fashion....
....then stand back with happiness over the gorgeous yumminess you just created. HUGE pat on your back at this point for such a good job!
Refrigerate about 30 minutes or until set. Store covered in refrigerator.
Happy Buckeye Delights Baking!
Week 4 Twelve Weeks of Christmas: