Monday, June 16, 2014

Peanut Butter Cookie Cups

Last week was US national peanut butter cookie day and the start of the Soccer World Cup. So I can see no better time to post about a cookie recipe that I've been working on...... Peanut Butter Cookie Cups.


It feels like a long time since I posted anything relating to cookies. This recipe came about from trying to think about something that my bf would like. He loves peanut butter cupcakes and chocolate chip cookies. When thinking about these two things I was reminded of a guy I worked with in the states. Everyone said he was the best cook, but somehow I couldn't imagine how, as the only ingredients we had access to came in dehydrated box form. What could he really do with that I thought? How wrong I was. This guy used to take boxed cookie mix and the available ingredients and somehow whip up an amazing cake. It was a cookie cake with crispy outer and chewy cakey inside. Then it occurred to me that one could replicate this on a mini cupcake sized scale, with a take on the classic peanut butter cup and let me tell you, it works beautifully. Each bite-sized cup is loaded with chocolate and peanut butter chips replicating that classic taste but also has a deliciously crispy edge and a chewy cookie center.


So the big question - did I achieve my aim of making something that my bf would enjoy? After one taste he actually ran to the kitchen for seconds, so I'd say yes (Big smiles all round). And if your man is a football fan, these little brazil coloured cupcake cases could make this a perfect game day snack. So lets get into the recipe shall we.

Peanut Butter Cookie Cups

225g (1 Cup) Butter
100g (1/2 Cup) Caster Sugar
100g (1/2 Cup) Granulated Brown Sugar
100g (1/2 Cup) Soft muscovado sugar
1 tsp Vanilla extract
1 egg
192g (1.5 Cups) Plain Flour
96g   (3/4 Cup) White Bread Flour
1 tsp Salt
150g (1 Cup) Peanut Butter Chips
150g (1 Cup ) Milk Chocolate Chips

1. Preheat your oven to 180'C/350'F/Gas mark 4.

2. In a bowl beat together your butter, sugars and vanilla extract until smooth.

3. Add the egg and beat until incorporated.

4. Sieve together your flours and salt, then beat these into the
     butter mixture until you have a dough.

5. Finally mix in your peanut butter and chocolate chips.

6. Line a mini cupcake tin with mini cupcake cases.

7. Then taking small amounts of the mixture, roll into smooth
     balls and then press firmly into the cases.


















8. Then bake your cookies on a shelf in the middle of your oven for 8-10 minutes, keeping an eye on
    them as ovens differ greatly and perfect cookies differ from burnt ones by about 30 seconds.

You will need to let your little delicacies cool slightly before jumping in and once you start, be careful because, you may not be able to stop. Either way enjoy =)

Just one is never enough ;)

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