I have to take a break from all the fall stuff, everyone. I mean, pumpkin and apple and spice are all super nice, but my peanut butter and chocolate fiend self has been begging for satisfaction.
You know that I can only go so long without my fix. So this weekend, I thunked a jar of peanut butter and a package of milk chocolate chips on the counter. Then I stared at them for a while, just contemplating. After a few minutes, I knew what I had to do.
Suddenly, the shrieks of my children quieted in the background as I made fudge. The messy house faded away as my trusty mixer churned peanut butter frosting. It was a beautiful moment. And in the end, I had these cookie cups. Big ones.
Usually cookie cups are small, made with mini-muffin tins. But I wasn’t in the mood to go mini. I wanted a regular-sized muffin tin. So here’s the breakdown of these. You ready?
The bottom layer is a peanut butter cookie with chocolate chips from Nestlé’s newer frozen cookie dough, which I defrosted before baking. Any peanut butter cookie dough will work, but you have to bake it first. Then I made fudge and layered it on the cookie. And finally, I piped on a whole lotta peanut butter frosting. A lot.
This one’s a winner, in case you couldn’t tell already. It’s one thing to have frosting on top of cake. It’s an entirely different affair to have frosting on top of fudge. Nothing to hate. It’s magic.
Take a break from fall-themed treats (just for today, folks) and treat yourself to some PB and chocolate!
Peanut Butter Fudge Cookie Cups
12 Nestle-brand frozen peanut butter chocolate chip cookie dough mounds (or other brand)
1 package milk chocolate chips
14-oz. can sweetened condensed milk (I used fat-free)
2 teaspoons vanilla
1/4 cup unsalted butter, softened
1/4 cup shortening, softened
1/2 cup peanut butter
2 cups powdered sugar
1 tablespoon milk
- Preheat the oven to 350. Line a muffin tin with cupcake liners and spray lightly with cooking spray.
- Place a refrigerated cookie dough mound in each muffin space. Bake for 15-17 minutes until golden and set.
- While the cookies are baking, make the fudge. In a microwave-safe bowl, heat the chocolate chips and sweetened condensed milk for 2 minutes and 30 seconds. Remove the bowl from the microwave and stir the mixture until smooth. Add the vanilla and stir again.
- Pour the fudge mixture evenly over the baked cookies, being sure to fill each muffin liner to the top.
- Chill the cupcakes for 2 hours until the fudge is set.
- Remove the muffin tin from the refrigerator and allow to come to room temperature.
- Using the paddle attachment on your mixer, cream the butter and shortening with the peanut butter until light and fluffy. Add the powdered sugar and mix again. It will be thick. Pour in the milk and allow the paddle to run for about 5 minutes.
- Fill a piping bag with the frosting and your chosen tip. Pipe the frosting liberally onto each cookie cup.
- Allow the frosting to set. Store in an airtight container.