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Category: Cookies
Prep Time: Cook Time: Total Time:
Crust:
1/4 cup chunky peanut butter
3 tbsp brown sugar
2 tbsp chilled butter, cut into small pieces
1 1/2 tbsp corn syrup
1 cup flour
1/8 tsp salt
3 tbsp cold water
Cooking spray
Filling:
2/3 cup packed brown sugar
2 tbsp unsweetened cocoa
2 tbsp semisweet chocolate chips
1 tbsp butter
3 tbsp milk
2 tbsp flour
1 large egg
2 tsp powdered sugar
Preheat oven to 350.
To prepare crust, place first 4 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Add flour and salt to peanut butter mixture; cut in flour with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with cold water, 1 tbsp at a time; toss with a fork until combined.
Shape mixture into 24 balls. Place 1 ball in each of 24 miniature muffin cups coated with cooking spray. Press dough into bottoms and up sides of muffin cups.
To prepare filling, combine 2/3 cup brown sugar and the next 4 ingredients (2/3 cup brown sugar through milk) in a small saucepan over medium-low heat. Cook 3 to 4 minutes or until smooth, stirring frequently. Remove from heat; stir in 2 tbsp flour and egg until well blended. Divide chocolate mixture evenly among muffin cups. Bake at 350 for 10 minutes or until the pastry is lightly browned; cool in pan on a wire rack 5 minutes. Run a knife around outside edges of cups. Remove cups from pan; cool completely on wire rack. Sprinkle with powdered sugar.
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PEANUT BUTTER FUDGE CUPS
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Category: Cookies
Prep Time: Cook Time: Total Time:
Crust:
1/4 cup chunky peanut butter
3 tbsp brown sugar
2 tbsp chilled butter, cut into small pieces
1 1/2 tbsp corn syrup
1 cup flour
1/8 tsp salt
3 tbsp cold water
Cooking spray
Filling:
2/3 cup packed brown sugar
2 tbsp unsweetened cocoa
2 tbsp semisweet chocolate chips
1 tbsp butter
3 tbsp milk
2 tbsp flour
1 large egg
2 tsp powdered sugar
Preheat oven to 350.
To prepare crust, place first 4 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Add flour and salt to peanut butter mixture; cut in flour with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with cold water, 1 tbsp at a time; toss with a fork until combined.
Shape mixture into 24 balls. Place 1 ball in each of 24 miniature muffin cups coated with cooking spray. Press dough into bottoms and up sides of muffin cups.
To prepare filling, combine 2/3 cup brown sugar and the next 4 ingredients (2/3 cup brown sugar through milk) in a small saucepan over medium-low heat. Cook 3 to 4 minutes or until smooth, stirring frequently. Remove from heat; stir in 2 tbsp flour and egg until well blended. Divide chocolate mixture evenly among muffin cups. Bake at 350 for 10 minutes or until the pastry is lightly browned; cool in pan on a wire rack 5 minutes. Run a knife around outside edges of cups. Remove cups from pan; cool completely on wire rack. Sprinkle with powdered sugar.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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