Browned Butter Peanut Butter Cookie Dough Cups {A Guest Post from The Cooking Actress!}
Author: 
Recipe type: Candy
Serves: 24
 
Nutty, caramel-y brown butter meets creamy, salty peanut butter in these sweet-and-salty Cookie Dough Cup candies from the genius Kayle, who blogs over at The Cooking Actress!
Ingredients
  • 2 cups dark chocolate (or semisweet) chips
  • 6 tbsp. unsalted butter
  • ¼ cup packed brown sugar
  • ¾ tsp. vanilla extract
  • ⅛ cup + 1 tbsp. peanut butter
  • ½ cup powdered sugar
  • 1 and ½ tbsp. all purpose flour
  • ¼ tsp. salt + extra salt to sprinkle on top
  • ¼ cup mini chocolate chips
Instructions
  1. In a saucepan melt butter over medium-high heat, whisking constantly, as it foams, bubbles, and eventually turns amber with little brown flecks.
  2. Immediately add in the brown sugar and remove from heat. Whisk until the sugar is dissolved-approx. 2 minutes.
  3. Mix in peanut butter and then the vanilla-the mixture will be liquid-y. Allow to cool completely (don't make my mistake and end up with melted chocolate chips later on! Let it be cool!)
  4. Line a mini muffin tin with 24 liners.
  5. In a heatproof bowl, heat 1 cup dark chocolate chips in a microwave on high power in 30 minute increments (stirring after each time) until melted and smooth. Drop approx. 1 tsp. chocolate into each lined cup and use a pastry brush to brush the chocolate up the sides of the liners. Freeze for 20 minutes.
  6. Once the peanut butter mixture is cooled whisk in the powdered sugar, flour, and salt until smooth.
  7. Stir in the mini chocolate chips. Let the dough refrigerate until hardened-about 20-30 minutes.
  8. Once the chocolate and cookie dough are fully chilled, scoop about 1 tsp. sized pieces of dough and form into little balls. Place inside each of the chocolate cups. Freeze 10-15 more minutes.
  9. Melt the rest of the dark chocolate (same way you did last time) and cover each cookie dough filled cup, using a spoon to smooth it all over.
  10. Freeze 15-20 more minutes. Sprinkle finished cookie dough cups with salt. Store in the refrigerator (can be kept at room temperature for a couple hours, although they will soften.)
Recipe by The Domestic Rebel at https://thedomesticrebel.com/2014/09/10/browned-butter-peanut-butter-cookie-dough-cups-a-guest-post-from-the-cooking-actress/