Peanut Butter Cookie Cups
I was the kind of kid who went over to a friend’s house and raided the pantry immediately upon entering the house.
It wasn’t like my parents didn’t provide enough food at our house, but when you’re from a family of seven; good food doesn’t stick around long.
As one could imagine, candy, chocolate, and other sweets were always the quickest to disappear in our household. It got to the point that I eventually ended up hiding candy in random places of our house to protect my loot… or just steal from my friend’s pantries…. It is truly amazing I’m not obese.
Reese’s Peanut Butter Cups have always been my go-to candy. I’m more of a “Miniatures” kind of girl though… Something about that gold foil makes me giddy and nostalgic of Christmas stockings and PB Blossoms.
But does anyone remember when Reese’s Peanut Butter Cups had a casual fling with Chocolate Cookies in the ‘90’s? Also known as, Reese’s Crunchy Cookie Cups or what I like to call them, Little Bites of Heaven? I’ll never know why they discontinued the product line. I personally thought the combination of the creamy peanut butter filling and crunchy cookie crust was better than the original. But I guess the yellow wrapper just threw everyone else off…
Since Halloween is right around the corner and writing to Reese’s about my beloved lost candy would be a lost cause now—I made my own version of the candy.
Just tell me you love me already.
Peanut Butter Cookie Cups by The Bite-Sized Baker:
1 12-ounce bag milk chocolate chips
Oreo cookies (filling removed) to yield ¾ cup crumbs
2 tablespoons sugar
¼ cup unsalted butter, melted
Peanut Butter Filling:
1 cup peanut butter
½ cup powdered sugar
2 tablespoons butter, softened
½ teaspoon vanilla
¼ teaspoon salt
- Place 18 foil mini muffin liners in a mini muffin pan.
- To make the chocolate shell, melt the chocolate using a double boiler checking and stirring every 15 seconds until smooth and creamy. With a pastry brush gently line the bottoms and sides of the cupcake liners with melted milk chocolate; do this a couple times as we want a nice thick bottom and sides to hold all the stuffing inside. Let the chocolate set in the fridge or on the counter for 30 minutes.
- To make the cookie crust, place the chocolate cookies (without the cream filling) in a bowl of a food processor to make crumbs. Add sugar and ¼ cup melted butter to the bowl of the food processor and pulse a few times until combined. Press cookie mixture evenly and firmly into the bottom of individual muffin cups. (I used a small cup to compress the crust)
- To make the peanut butter filling, in the bowl of a stand mixer, cream together together peanut butter and butter until combined. With the mixing speed on low, add confectioners’ sugar, vanilla, and salt. Divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter mixture. Spread chocolate to edges of cups.
- Chill completed cups in fridge until completely set, about 1 hour. Store in refrigerator.