Get ready, because this recipe is going to blow you away. As if traditional peanut butter cups weren't good enough, this recipe for inside out peanut butter cups takes an unbelievably delicious twist on them.
From A Whisk and a Prayer, you'll have to pray for willpower not to devour the entire batch in one sitting. The outside is made up of a delicious peanut butter cookie while the middle is filled with creamy, rich chocolate goodness. Good doesn't even begin to describe them.
Inside Out Peanut Butter Cups
For the cups:
4 tablespoons butter (softened)
6 tablespoons brown sugar
2 1/2 tablespoons creamy peanut butter
1/4 teaspoon vanilla
1 cup flour
2 tablespoons milk (I used heavy whipping cream)
1 tablespoon butter (softened)
1 tablespoon peanut butter
2 1/2 teaspoons baking cocoa
1/2 teaspoon vanilla
Line 24 mini muffin tins with liners. Set aside.
Cream together butter, sugar, peanut butter and vanilla until light and fluffy.
Gradually add the flour in (I did a fourth cup at a time), mixing to incorporate. Mixture is very crumbly. Take about 2/3 of the mixture and press into 12 of the muffin cups, being sure to cover the bottom and sides.
Take the remaining mixture and press it into the bottom of the rest of the muffin liners (you will later crumble this for topping). Bake for about 10 minutes or until lightly browned. Remove from oven. (Mine were too puffy at first and didn't look "cup-like" enough so I let them cool for a minute or two and then pressed in the middle, molding them into more of a cup shape.) Let cool.
While shells are cooling, mix up the filling ingredients in a microwave safe bowl. Microwave for 30 seconds or until melted together.
Stir to incorporate all ingredients.
Spoon this mixture into your peanut butter cups.
Take remaining peanut butter dough (remember, the stuff you cooked to be the topping) and crumble it over the top of each cup, completely covering the filling.
Image via A Whisk and a Prayer
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