Not Your Average Reese's Cup: Peanut Butter Chocolate Chip Cookie Dough Cups

Clearly my affinity for baking has been taking over this blog, but hopefully you've all given up on your New Years Resolutions to "eat better" because everything you think you know about your life will change once you've tasted one (or three) of these. You thought Reese's were the ultimate candy? (If you don't we probably can't be friends). Homemade Reese's you say? That sounds pretty good huh? Oh no no, you poor, naive child. This recipe could solve world peace. It's literally the best thing to come along since, okay, well since Reese's cups. But these are on a whole other level. We are talking about the fusion of the two greatest baking inventions of all time. Chocolate and peanut butter, and chocolate chip cookie dough. Oh Yes. Dangerously Delicious and Adorable. Bake with caution.

Recipe Adapted from {http://www.howsweeteats.com/2012/03/chocolate-chip-cookie-dough-peanut-butter-cups/}

Ingredients

2 1/2 cups milk chocolate chips 1/2 cup unsalted butter
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1/4 cup creamy peanut butter
3/4 cup powdered sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup mini chocolate chips

In a small saucepan, heat butter until melted. Whisk in brown sugar until dissolved, then let it bubble for 1-2 minutes. Remove from heat and whisk in peanut butter. Whisk in vanilla. Let sit and cool completely, about 20 minutes.

Line a mini muffin with with 24 liners. Melt 1 1/4 cups of chocolate chips using a double broiler method. Drop 1/2-1 teaspoon of chocolate into each liner, then use a pastry brush to brush chocolate up the sides of the liner. Place in the freezer for 20 minutes. 

By now your butter and sugar mix should be cool. Transfer to a mixing bowl and whisk in powdered sugar, salt and flour, until combine and few lumps remain. Fold in mini chocolate chips. (If the dough is too wet, you can pop it in the fridge for 15 minutes, but I found mine was still workable.)
 
Remove the muffin tin and place 1 teaspoon of cookie dough into the chocolate cups (press down only very lightly!). Place back in the freezer for 10-15 minutes. 

Melt the remaining chocolate chips, then cover each cookie dough top with chocolate, smoothing with a spoon. Freeze again for 15-20 minutes. 

Store at room temperature for up to a few hours, or store in the fridge.

~Makes 24 Cups

 Aren't miniature baked goods just adorable?