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Imagine a soft, tender cookie. Imagine a cookie like a chocolate brownie, but with chunks of Reese’s Peanut Butter Cups. Now imagine the top smothered in sweet peanut butter icing. Drooling yet? Well, here you are.

I made these from ‘Go Bold with Butter”s recipe for Chocolate Peanut Butter Dreams, adding the peanut butter cups and changing the icing. Made in the food processor, these are not at all difficult, and are guaranteed to delight.

Chocolate Peanut Butter Cup Cookies (makes 20 cookies)

2 cups white flour
3/4 cup cocoa powder
1/2 teaspoon baking powder
50g salted butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
Handful of Reese’s Peanut Butter Cups, roughly chopped

1 cup icing sugar

25g butter

1/3 cup peanut butter

~1 tablespoon milk

Preheat the oven to 180 degrees celsius. Mix the butter and sugar in a food processor, add the eggs, then the other ingredients, except the peanut butter cups. When fully blended, mix these in by hand. Form the mixture into balls, place on greased trays, and press down with a fork. Bake for about ten minutes, or until cook. Cool completely.

Place the butter and peanut butter in a food processor, and blend until combined. Add the icing sugar, and mix. Slowly add milk, until a spreadable consistency has been reached. Spread thickly onto the cookies, and place in the fridge for about fifteen minutes, to harden.

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