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Inside-Out Peanut Butter Cup Cookies

Inside-Out Peanut Butter Cup Cookies


Chef Kyla Eaglesham reaches for the classic combo of peanut butter and chocolate, and flips it inside out for these delicious peanut butter cup cookies.

Inside-Out Peanut Butter Cup Cookies

2 cups peanut butter (or cashew butter or almond butter)
1 ½ cups palm sugar (or two cups granulated sugar)
2 eggs
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract
½ cup (or more) chocolate chips (or caramel chips, or chopped nuts)

1. Preheat oven to 350 degrees F (175 degrees C). Grease mini muffin tins.

2. In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them into mini cupcake pans. Using a wine cork, press a well into each cookie and fill with chocolate chips (TIP: overfill the cups as chocolate will settle and shrink as it melts).

3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool in pan for 5 to 10 minutes before removing to a wire rack to cool completely.

Tip: Press a caramel into the cup over chocolate chips. After baking sprinkle with flaky sea salt for Salted Carmel filling!


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