Kat says: “Salty peanuts and sweet milk chocolate combine in these cute mini cookie cups. These are made easily in a cupcake tin, the dough is packed with milk chocolate chips and salted peanuts, and the middle is stuffed with creamy peanut butter and a chocolate-covered peanut butter cup. They are absolutely delicious and especially good enjoyed warm.”

Prep time: 35 minutes

Bake time: 12–14 minutes

Makes: 12

Ingredients

100g unsalted butter, softened, plus extra for greasing
100g caster sugar
65g soft light brown sugar
1 large egg
1 tsp vanilla extract
215g plain flour
½ tsp baking powder
¼ tsp bicarbonate of soda
100g milk chocolate chips
100g roasted salted peanuts, roughly chopped

For the filling:

125g smooth peanut butter
12 chocolate-covered
peanut butter cups (I use Reese’s)

For decoration:

6 roasted salted peanuts, halved

Method

Preheat the oven to 180°C fan/Gas Mark 6 and grease a 12-hole cupcake tin lightly with butter or baking spread.

Ideally using a stand mixer with the paddle attachment, mix together the butter, caster sugar and light brown sugar until fluffy and paler in colour. This will take 3–5 minutes in a stand mixer on a medium speed. Mix in the egg and vanilla extract.

Add the flour, baking powder and bicarbonate of soda and mix in until just combined. Briefly mix in the milk chocolate chips and peanuts to evenly distribute them.

Divide the dough into 12 equal portions – I weighed the dough and used 62g per cookie cup. Roll the dough portions into balls using your hands, then place each ball into the hole of the cupcake tin. Use a small cylinder-shaped object, such as the end of a small rolling pin, or the base of a small bottle, to shape the dough into the cupcake tin. You’re aiming for it to be pressed up the sides and along the base at a similar thickness, with a dip in the middle that’s wide enough to fit the chocolate-covered peanut butter cup.

Bake for 12 minutes, or until golden. The cookie cups will rise in the middle, so use the same tool that you used to shape them to push the middles back down as soon as they come out of the oven.

Fill the cups with the smooth peanut butter and add a chocolate-covered peanut butter cup to each cookie cup while they are still warm. Top with half a peanut once the peanut butter cups have melted all the way to the middle so that the peanut sticks. Leave until cool enough to handle, then remove from the tin and enjoy warm, or leave to cool completely. Store any leftovers in an airtight container in a cool place for 3 days.

Tip
These cookie cups are amazing served warm with ice cream!

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