Crusty peanut butter cups filled with nice and smooth chocolate fudge. Gorgeously delicious little bites.
There are so many ways to fill up these little cups but the best one is the melted chocolate or the fudge from this recipe. I have came up with a lot of good solutions, from all those fruity and creamy ones to jelly and nuts and I will definitely try a few of them soon. The best thing about making this cookies is that with one amount of dough you can prepare at least 3 different fillings and you’ll get 3 kinds of desserts. That is very practical.
Just look at this chocolate fudge, like melted chocolate running to fill all those empty standing cups. Amazing, isn’t it?
As you take a bite the crunchy cups a little bit stick to your teeth and the fudge so soft and yet so firm to stand there in the half of the cup struggling not to run out. It looks like I got my muse to write poetry.
Ingredients:
Cookie:
- 1/2 cup butter
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/4 flour
- 3/4 teaspoon baking soda
- a pinch of salt
Chocolate fudge:
- 1 cup semi-sweet chocolate chips
- 1 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
Directions:
Preheat the oven to 325 degrees F. Spray the mini muffin pan with the cooking spray. Mix the butter, peanut butter, sugar and brown sugar together in one bowl. Add an egg and vanilla extract while mixing. Stir in the flour, baking soda and salt. Form little balls of dough and place each one in one compartment of the mini muffin pan. Bake the cups for 14 minutes and as you take it out from the oven immediately press every cookie in the middle to make enough space for an upcoming fudge. While the cookies are cooling pour the chocolate chips and condensed milk in the bowl and put it in the microwave oven to melt. Stir it well until smooth. Add the vanilla extract. Fill the ziplock bag and snip one corner of the bag off. Squeeze the fudge into every cup to fill it up.
