Ingredients
Scale
- 2 cups chocolate morsels (I used dark chocolate in a candy & molding formula)
- 1/4 cup 1/2 stick unsalted butter
- 1/4 cup peanut butter
- 1/4 cup brown sugar (packed)
- 1/4 cup powdered sugar
- 1/4 cup flour
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1/2 teaspoon salt
Instructions
- In a small saucepan, heat butter until melted. Whisk in brown sugar until dissolved, then let it bubble for 1-2 minutes*. Remove from heat and whisk in peanut butter. The mixture will be thin. Whisk in and milk vanilla. Place in the fridge for about 20 minutes or until mostly cooled.
- Lightly butter an 8″ fluted tart pan. Melt 1 cup of chocolate (I do it in the microwave, heating for 30 seconds, stir, 15 seconds, and stir until melted). Spread the chocolate in the prepared pan, evenly along the bottom and up the sides of the pan. Place in the freezer for 20 minutes to set.
- The butter & sugar mix should be cool. Whisk in powdered sugar, salt and flour, until combined. The dough will be wet, so place it in the fridge for 15 minutes to harden.
- Once chocolate is set, spread the dough evenly in the chocolate. Melt the remaining chocolate, then cover the top with chocolate, smoothing with a spoon. At this point, you can leave the peanut butter cookie dough cup at room temperature to harden if you used tempered chocolate like I did, or you can store in the fridge if you just used regular chocolate chips to help keep them from softening.
Notes
*Alternatively, if you want a more traditional cookie dough with the sugar granules intact, use an equal amount of softened butter and brown sugar. Cream together, and then continue with the recipe.