Choco-Peanut Butter Cups are from my friend Ronna Farley, whom I met years ago at one of the Pillsbury Bake-Offs. We sat together on a bus and talked about cooking and how much we loved coming up with new recipes. These little peanut butter cookies, which you shape in mini muffin tins, were her latest creation. They’re an excellent way to use refrigerated peanut butter cookie dough.
Choco-Peanut Butter Cups Photos
I made mine with refrigerated dough and the cookies were just as good as I’d hoped. If you are a purist, you might want to try them with a homemade shortbread dough — peanut butter or plain. I’m definitely going to do it that way when I have more time.
Here’s a link to the recipe on Pillsbury. I had to improvise a little. H.E.B. was out of Pillsbury peanut butter cookie dough rolls, so I used Pillsbury’s pre-formed Reese’s Pieces peanut butter cookie dough. The pre-formed cookie dough pieces are bigger than what you’d get if you cut the dough as directed, which is why my cookies (especially with the Reese’s Pieces)look like Ronna’s in a funhouse mirror.
The dough puffed up, but it deflated again pretty quickly. Time for the filling!
Ronna melted her chocolate over the stove. I like melting chocolate in the microwave, so that’s what I did and it worked just fine. I didn’t even really need to wash out the bowl after doing the peanut butter/white chocolate layer. You’ll know what I mean when you make these. Here’s a picture of the first layer.
And the final product! Choco-Peanut Butter Cups are pretty firm when cold, but if you serve them at room temperature, they are soft and rich.