Fudgy Butter Cups (Print)
Soft and chewy peanut butter cookies loaded with creamy chocolate filling. A sweet little treat that blends cookie and candy in one bite.
# Ingredients:
01 -
1/2 cup (113g) butter, unsalted and softened.
02 -
1/2 cup (100g) packed dark or light brown sugar.
03 -
1/2 cup (100g) white sugar.
04 -
1 large egg, at room temp.
05 -
2/3 cup (156g) smooth peanut butter.
06 -
1 tsp vanilla extract.
07 -
1 1/4 cups (156g) plain flour.
08 -
1/2 tsp baking soda.
09 -
1/2 tsp salt.
10 -
8 oz (226g) semi-sweet chocolate, chopped.
11 -
1 tsp vegetable oil or coconut oil.
12 -
8 oz (226g) mascarpone cheese, softened.
13 -
1/2 cup (120g) roughly chopped peanuts or toffee bits for garnish (optional).
# Steps:
01 -
Whip butter and sugars together until fluffy. Toss in egg, then stir in peanut butter and vanilla. Add flour, baking soda, and salt to form a consistent dough.
02 -
Wrap up the dough and chill it in the fridge for 1 hour, or let it rest for up to 3 days.
03 -
Turn the oven to 325°F. Either grease mini muffin tins or pop in some liners.
04 -
Scoop out tablespoon-sized dough, roll into balls, then drop them into the pans. Press a dent into each one using your thumb.
05 -
Bake for 14–15 minutes, until you see golden edges. Press the middle down again while they’re warm.
06 -
Heat chocolate and oil until melted. Let it cool for a bit, then gently mix in mascarpone cheese until creamy.
07 -
Fill the cooled cups with chocolate cream. Sprinkle nuts or toffee bits on top if you like.
# Notes:
01 -
Stick to processed peanut butter brands like Jif or Skippy for best results.
02 -
Cooks slower than most cookies due to lower baking temperature.
03 -
Want larger cups? Use a regular-size muffin tin.