It’s the new year, but I can’t seem to stop thinking about cookies.
I really did think the new year would come along, and I’d be ready to move onto salads and wraps and soups and healthy stuff, but what I’m really doing is eating the last of the Christmas cookies in my house and thinking about these amazing peanut butter cups filled with fudge that I had on New Year’s Eve. We were camping with some friends new Bastrop, and they brought along some friends I’d never met, Patty and Mitch. Patty is an amazing baker, which is what all cookie-loving husbands say, but then I had this peanut butter cookie cup filled with chocolate that she made and I believed him.
When I asked her where she got it, she said it came from a Statesman cookie contest years ago. Sure enough, I found this recipe in our archive from a story in 2006 about contest-winning dishes. These came from Ronna Farley in Maryland, but I’m not sure how her recipe wound up in the story. A decade later, it doesn’t really matter, but you should definitely keep this little trick in mind about making cookie cups by pressing sliced cookie dough in a muffin tin.
Choco-Peanut Butter Cups
1 roll (18 oz.) refrigerated peanut butter cookies
1 cup white chips
1 1/2 cups creamy peanut butter
1 cup semi-sweet chocolate chips
Whole pecans, for garnis
Heat oven to 350 degrees. Grease 24 mini muffin cups with cooking spray or shortening. Cut cookie dough into 24 slices. Press 1 slice in bottom and up side of each mini muffin cup, forming 1/4-inch rim above top of cup (dust fingers with flour if necessary). Bake 10 to 15 minutes or until edges are golden brown. Cool in pans on wire racks 5 minutes. With tip of handle of wooden spoon, press dough down in center of each cup to make room for 2 tablespoons of filling.
Meanwhile, in 2-quart saucepan, melt white chips and 3/4 cup of the peanut butter over low heat, stirring constantly. Spoon about 1 tablespoon mixture into each dough-lined cup. Refrigerate 10 minutes. In another 2-quart saucepan, melt chocolate chips and remaining 3/4 cup peanut butter over low heat, stirring constantly. Spoon about 1 tablespoon chocolate mixture on top of peanut butter mixture in each cup. Sprinkle crushed granola bars over top of each. Refrigerate until set, about 1 hour. Remove from muffin cups before serving. Makes 24 cookie cups.