Peanut Butter Cookie Cups

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If there is one truth in the universe that everyone can agree on, it’s that chocolate and peanut butter is a holy combination. A divine duo, if you will. Any dessert utilizing this decadent pairing will be an inevitable hit. It’s science!

Unless, of course, you happen to be allergic to peanuts, in which case I offer my most sincere condolences. It truly is that good

Which is why today I have yet another PB/chocolate recipe for you all today (see chocolate party bark, no-bake pb & chocolate cereal bars,  classic puppy chow, peanut butter chocolate chip banana bread,  peanut butter cup cheesecake bars, baked peanut butter cup s’mores dip) Chocolate-stuffed peanut butter cookie cups!

That’s right. 

Chocolate-stuffed peanut butter cookie cups. 

Chocolate stuffed peanut butter cookie cups

A chewy, rich, peanut-buttery cookie, cooked until golden and soft, filled with creamy milk chocolate and garnished with a drizzle, should you so desire. Goes well with a tall glass of milk and a smile. πŸ˜‰ 

As if that weren’t good enough, these bad boys get even better–there’s only six ingredients. That’s it! Right now, you are five ingredients away from your own chocolate-stuffed peanut butter cookie cups. All they take are a cup of peanut butter, a splash of vanilla, a cup of sugar(s), one egg, your milk chocolate of choice, and a tablespoon or so of coconut oil. 

You probably have all of those ingredients in your pantry, too. Simple and delicious. That’s how I like ’em!

To make these, you combine the peanut butter, sugars, and egg in a medium bowl, mixing until fully combined. The dough for these is rather sticky, so I recommend either chilling the dough for an hour or two before baking, or rolling the dough after running your hands under water so they’re slightly wet. It helps the dough to not stick so much!

You then put about a tablespoon of dough into each mini muffin pan divot, pressing it into the sides to leave room for the chocolate. Once that’s complete, you melt your chocolate and combine it with the coconut oil, which gives the chocolate a smoother, creamier texture without affecting the taste. You then add in your desired amount of chocolate into each cookie cup, leaving some for garnish. 

With the remaining dough, you seal the tops of the cookie cups, stamp with a fork to make the signature peanut butter cookie crosshatch, and then bake for fifteen-twenty minutes until the edges are golden and the middles are set. 

Now comes the tough part. 

You have to let them cool  c o m p l e t e l y  before taking them out of the tin, or the melted chocolate will cause the cookie cups to fall apart. Once you do get them out of the pan, however, you can drizzle with the remaining chocolate and enjoy with a tall, cold glass of milk. 

I can practically taste it now. 

Let’s get to it, shall we? πŸ˜€

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Mini Berry Tarts

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Happy Wednesday to ya, folks!

Today (like most days) I was craving a little somethin’ sweet. It was a gorgeous day and I had a five-mile run under my belt, so it only felt appropriate that I treat myself. πŸ™‚ To do so, I enlisted the help of a long-time best friend (and blog follower–she’s made it on here before!): Lizzardbacon (Elizabeth works too, I guess πŸ˜‰ )

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Since it was a bit on the warmer side of things (to the tune of upper-80’s, might I add), we both thought something a little lighter (but still just as delicious) was in order. A quick scroll through Pinterest and we landed on the perfect solution: mini berry tarts! 

These are the perfect summer treat. They’re light, tart, a tad crumbly, and very satisfying. They look very patriotic, too (Fourth of July is coming up, you know!). Plus, they’re mini, so you can eat six (or ten?) and be a-okay, right? 

These little tarts also come together pretty quickly, and you probably have all of the ingredients for them on hand in your very kitchen. Right now. Seriously,  go check. πŸ˜‰

The base is a simple sugar cookie crust that consists of some unsalted butter, a dash of salt, a splash of vanilla, and a bit of powdered sugar. That’s it. No eggs, milk, soy, nuts…nada. πŸ˜€ Simplicity is key. 

Once the dough comes together, you make the filling by rinsing and draining about a cup of your berries of choice (it’s blueberry season!) and tossing them with some cornstarch, lemon juice, and plain ol’ granulated sugar. About a tablespoon (maybe a little less) of the mixture goes into each tart, and the leftover juice can be drizzled onto the tarts as well. 

You then pop them in the oven for about 15 minutes until the cookie turns all golden and wonderful, let them cool (maybe?), and proceed to eat the entire batch. 

I’m not kidding about that. We maybe made 15 of them, and by the time we were done taking pictures for the blog we had about eight left. And right now, two. 😈 Gotta love summer!

Ta-da! Simple and muy delicioso. 

Let’s get to it, shall we? 

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