I decided I had to make some chocolate peanut butter cup cookies, but I was completely out of reese's. No matter- these were quick, and I had my eye on them for christmas cookie plates anyway. These are very good, and easy.
Homemade Peanut Butter Cups
adapted from Brown Eyed Baker
Yield: About 3 dozen peanut butter cups
1 cup creamy peanut butter
¼ cup unsalted butter
¼ cup light brown sugar
1¼ cups powdered sugar
4 cups dark chocolate chips (two 11.5-oz bags)
¼ cup vegetable shortening
Light spray a mini-muffin tin with butter spray; set aside.
In a medium saucepan, combine the peanut butter, butter and brown sugar over medium heat. Heat until completely melted and starting to bubble a little, stirring often. Remove from the heat. Add the powdered sugar, stirring until completely combined with the peanut butter mixture. Set aside and let cool.
Melt the chocolate chips and shortening together in the microwave on 50% power in 30-second increments, until completely melted, stirring after each burst.
Use a heaping teaspoon to scoop out the peanut butter mixture. Roll it into a ball, and then flatten it slightly into a disk. Place on waxed paper. Refrigerate for about 30 minutes.
Using a small cookie scoop or a couple of teaspoons, spoon melted chocolate into the bottom of each muffin well.
Place a peanut butter patty on top of each chocolate-lined muffin tin. Then use a scoop or spoon to add more melted chocolate on top and around each peanut butter patty.
Refrigerate again for 30 minutes, then they’re ready to serve. Store in the refrigerator or freezer.