I don’t crave peanut butter that often, but the other day, it happened. And, Peanut Butter and Chocolate Puddle Cups were born…do you want some? They’re awfully cute and tasty.
In a separate bowl, mix together 3 cups flour, 1 1/2 tsp. baking soda, and 1/2 tsp. salt. Dump it in the mixer with the wet ingredients and mix well. Roll the dough into small 1 inch balls and place inside a sprayed mini-muffin tin. Bake at 350 for 10 – 12 minutes, or until the edges have just a hint of a darker golden color.
(adapted from a Taste of Homes recipe)
- 1 cup butter
- 1 cup peanut butter
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 tsp. vanilla
- 3 cups flour
- 1½ tsp. baking soda
- ½ tsp. salt
- Chocolate Filling
- 1 cups milk chocolate chips
- 1 cans sweetened condensed milk
- 1 tsp. vanilla
- Peanuts, finely chopped
- Cream the wet ingredients together in a mixer (butter, peanut butter, brown sugar, white sugar, eggs, and vanilla).
- In a separate bowl, combine the dry ingredients (flour, baking soda, and salt).
- Add the dry to the wet and mix well.
- Roll into small 1 inch balls and place into the wells of a mini-muffin tin.
- Bake at 350 for 10 to 12 minutes, or until the edges start to golden slightly.
- Let cool for just a minute, then using a small spoon (baby spoons work great), slowly press the center of the peanut butter cup down to make a hollow well for the chocolate filling. Let cool while you make the filling.
- Combine all ingredients in a microwave safe bowl. Microwave for about 1 minute, stir, heat for another minute, stir. Continue until you have a smooth filling.
- Fill in the wells of the peanut butter cups with the chocolate and sprinkle with chopped peanuts. Makes about 50 mini puddle cups.