Buttery Fudge Cookie Cups (Print Version)

# Ingredients:

01 - 8 ounces mascarpone cheese, softened to room temp.
02 - 1/2 cup toffee bits or crushed peanuts for garnish.
03 - 1/2 teaspoon salt.
04 - 1/2 teaspoon baking soda.
05 - 8 ounces semi-sweet chocolate, chopped.
06 - 1 teaspoon vegetable oil.
07 - 2/3 cup smooth peanut butter.
08 - 1 large egg, brought to room temp.
09 - 1 teaspoon vanilla extract.
10 - 1/2 cup unsalted butter, at room temperature.
11 - 1/2 cup white sugar.
12 - 1/2 cup brown sugar.
13 - 1 1/4 cups all-purpose flour.

# Instructions:

01 - Whisk the butter and both sugars till smooth. Stir in peanut butter, vanilla, and egg. Gradually add the dry stuff.
02 - Let dough sit covered in the fridge for an hour or so.
03 - Heat oven to 325°F. Lightly oil your mini muffin pans.
04 - Roll balls (1 tablespoon each), plop them in the pan, and make a dip in the middle.
05 - Bake for 14-15 minutes till the edges get golden.
06 - While warm, reshape the centers, then leave them to cool in the pan for 5-10 minutes.
07 - Gently melt chocolate with oil, then carefully mix with mascarpone.
08 - Spoon in the filling and, if you like, sprinkle some nuts or toffee bits on top.

# Notes:

01 - Baked at a lower heat (325°F).
02 - Processed peanut butter works the best!
03 - Freeze them if prepping in advance.

Back