Peanut Butter Cookie Cups Make Your Dessert Dreams Come True
If you’re crazy for peanut butter – and we know a lot of you are! – this next recipe is going to make you do a dance of joy: Reese’s Peanut Butter Cookie Cups, topped with chocolate buttercream frosting. This treat from 365 Days of Baking and More combines all of the best dessert elements for a one-of-a-kind creation that’s as easy to make as it is to enjoy.
You’ll Need:
Cookie Cups
– 1 1/2 cups all-purpose flour
– Pinch of salt
– 1 teaspoon baking soda
– 1/2 cup shortening
– 1/2 teaspoon pure vanilla extract
– 1/2 cup granulated sugar
– 1/2 cup light brown sugar
– 1 egg
– 1/2 cup creamy peanut butter
– 1 package Reese’s Mini Peanut Butter Cups, unwrapped
Chocolate Buttercream
– 1/4 cup solid vegetable shortening
– 1/4 cup unsalted butter, room temperature
– 6 tablespoons unsweetened cocoa
– 1 teaspoon pure vanilla extract
– 2 cups confectioners’ sugar
– 3 to 4 tablespoons milk
How To:
Cookie Cups
- Preheat the oven to 350 degrees Fahrenheit. Spray a mini muffin tin with cooking spray.
- In a small mixing bowl, whisk together the flour, salt and baking soda.
- In another mixing bowl, cream the shortening, vanilla, granulated and light brown sugars until light and fluffy.
- Add the egg and mix thoroughly, scraping down the sides of the bowl.
- Mix in the peanut butter.
- Add the dry ingredients and mix until blended.
- Roll two teaspoons of dough into a ball and place into one of the mini muffin cups. Press down slightly. Repeat until all the muffin tin cups are full.
- Bake for 12 minutes.
- Remove the cookies from the oven and place one mini Reese’s in each cookie cup.
- Allow the cookies to cool in the muffin tin for 5 minutes before transferring to a wire rack.
- Cool completely before frosting with the chocolate buttercream.
Chocolate Buttercream
- Cream the vegetable shortening and butter in a mixing bowl on medium speed.
- Mix in the cocoa.
- Add the vanilla extract.
- Mix in half of the confectioners’ sugar.
- Add one tablespoon of milk and thoroughly combine.
- Scrape down the sides of the bowl and add the remaining confectioners’ sugar.
- Add 2 tablespoons of milk and beat until smooth and creamy.
- If needed, add more milk, 1 teaspoon at a time, until you reach your desired consistency.
I know what I’m baking next! What about you? Are you tempted by this recipe? Are there any ways you can think to adapt it?