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Mini Peanut Butter Cups

I have been craving these little gems for over a month now. I kept putting it off because I had other food orders to fulfill, but I couldn’t put it off any longer – today was the day – and they need to be delivered by 3 pm. Did I mention that I had an order for 250 cookies for this weekend? Yeah, you can say that I’m sort of busy these days, but I don’t mind – it’s all for a good cause.

Do you remember how badly you wanted these when you were a kid? Well I want them just as bad even now – I find it hard to share them. I’ve already had 4 – I feel kind of sick, but I know that in about an hour I will go for more. I have to deliver 40 of them, but I made 60 because I know how I am. 🙂 And, I made them in a mini muffin pan because, 1) the order was for bite-sized sweets, and 2) I ate 4, but in reality I only ate 2! That’s how I play tricks with my mind. Whatever works!

Lets get to these beauties! (Makes 12 mini peanut butter cups)

You will need:

  • 1 cup chocolate chips
  • 1 tablespoon vegetable shortening
  • 1/2 cup creamy peanut butter
  • 1 tablespoon margarine
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Directions:

  • Set a pot with an inch of water on the stove over high heat. Bring the water up to a boil, then reduce the heat to medium-low.
  • Set another pot on top of it.
  • Add in the chocolate chips and shortening.
  • Stir occasionally until melted.

  • Line a 12-cup mini muffin pan with liners. I didn’t have any mini muffin liners so I made my own with a thin aluminum foil.
  • Put a spoonful of the melted chocolate in each cup.
  • When done, put the muffin pan in the fridge for about a half an hour.
  • In the meantime prepare the peanut butter mixture.
  • Again, set a pot with an inch of water on the stove over high heat. Bring the water up to a boil, then reduce the heat to medium-low.
  • Set another pot on top of it and pour in the peanut butter, margarine, powdered sugar, and vanilla extract.
  • Cook over medium heat, stirring occasionally, until melted, about 5 minutes.
  • Take  the muffin pan out of the fridge and begin by putting a small lump of peanut butter filling in the chocolate cup, but don’t spread it. You want to leave the sides empty so that the chocolate which goes on top will cover up the entire cookie.

  • But, before you cover them with the rest of the melted chocolate, put them back in the fridge for another 15 minutes so that the peanut butter can set just a bit.
  • Pour the rest of the melted chocolate on top of each cup and put them back in the fridge for another half an hour.

Indulge!

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24 Responses
  1. These look SO good. I’ve been wanting to make peanut butter cups again but I never feel like dirtying dishes and end up dipping chocolate in peanut butter. I bet these taste better, though.

    1. Make these for them and you’ll save some cash! 🙂 By the way, two weeks ago I tried the dark chocolate Reese’s … OMG … I could’ve eaten 10 of them. So, I came home and made a batch with dark chocolate just for myself – hubby had some, too. 🙂

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Katerina

I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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