Peanut Butter Cookie Cups Recipe: 24 Mini Bites in 25 Minutes

Instructions:

1. Prep the heat. Preheat your oven to 175°C (350°F). Lightly grease a 24 count mini muffin tin with non stick spray. Note: Greasing ensures the delicate edges don't stick and tear.
2. Cream the fats. In a large mixing bowl, beat 115g softened butter, 130g peanut butter, 100g white sugar, and 100g brown sugar. Mix 2-3 minutes until pale and fluffy.
3. Emulsify the liquids. Add the egg and 5ml vanilla extract to the mixture. Beat until fully incorporated and smooth.
4. Sift and fold. Sift the 190g flour, baking soda, and salt directly into the bowl. Mix on low speed just until no white streaks remain.
5. Portion the dough. Scoop 1 tablespoon of dough into each muffin cup. Do not flatten the balls.
6. Bake the bases. Slide them into the oven for 9-11 minutes. Bake until edges are set and very light golden.
7. Form the wells. Immediately use a tart tamper to press a hole into the center of each hot cookie. Note: You must do this while they are hot or the cookie will crack.
8. Simmer the cream. Heat 120ml heavy cream in the microwave until simmering. Pour over 170g chocolate chips and 16g peanut butter.
9. Whisk the ganache. Let the chocolate sit for 2 minutes, then stir. Stir until the mixture is glossy and smooth.
10. Fill and set. Spoon the ganache into the cookie wells. Cool completely until the chocolate is firm. Watching the ganache come together is honestly one of the highlights of this recipe. It starts out looking like a mess — chunky and separated — but as you whisk, it suddenly transforms into this liquid silk. It’s that contrast between the warm, soft cookie and the cool, setting chocolate that makes the first bite so incredible.