Great Recipes

Instructions

 

Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients until just combined. Fold in the chocolate chips if using.
Scoop the dough evenly into the muffin cups, filling each about two-thirds full.
Bake for 12–15 minutes, or until the edges are lightly golden.
Remove from the oven and immediately press the center of each cookie with the back of a spoon or a small glass to create a well. Allow them to cool completely.
In a medium bowl, mix the peanut butter, powdered sugar, melted butter, and vanilla until smooth. Spoon the filling into each cooled cookie cup.
Heat the heavy cream until just simmering, then pour it over the chocolate chips. Let it sit for 2 minutes before stirring until smooth. Mix in the butter if desired.
Spoon the chocolate ganache over the peanut butter layer and smooth the tops.
Refrigerate for 20–30 minutes until the chocolate is set.
Serve chilled or at room temperature and enjoy every rich, decadent bite!

Tips

Sprinkle flaky sea salt on top for a delicious sweet-and-salty finish.
Store in an airtight container in the refrigerator for up to 5 days.
Freeze for up to 2 months and thaw before serving.