Peanut Butter Cookie Cups - TWO Ways

Ok - hands up. I'm guilty !

I had serious fun fun fun making several things with this recipe and happily frittered last Friday night away simply "creating"....

The basis of this recipe came from BROWN EYED BAKER. Shucks - I've hardly changed it at all, but I have kinda reinvented it in a totally different way... and all of these came from just one batch of cookie dough.

I started with just the cookie dough and used 1/2 of it to make some really yummy cookies. If you want pretty cookie photos - do go and look at Brown Eyed Baker's  - mine are rather rustic ! They also spread quite a bit (which I wanted them to) and I cooked a little bit longer to get really crisp edges.

Here is the recipe I used

Peanut Butter & Snickers Cookie Dough

1.1/4 cups plain flour

3/4 tsp baking powder

3/4 tsp bicarbonate of soda

115g softened salted butter

1 cup crunchy peanut butter

3/4 cup light brown soft sugar

1/2 cup caster sugar

1 egg

splash of milk

1 tsp vanilla extract (homemade if you have it !)

4 Snickers bars - chopped (standard size)

3/4 cup chocolate chips

Cream the butter, sugars and peanut butter until smooth and creamy (apart from the nutty lumps that is !) Add the egg, milk and vanilla and beat again. Combine in the flour, baking powder and bicarb. Add a teeny bit more milk if needed.

Stir in the chocolate chips and chopped up Snickers bars.

Now - divide into 24 balls - all approx 50 > 55g. If you want cookies, space well apart on silicone baking mats / tray liners. If you want cookie cups, put them into a 12 hole standard sized cupcake / muffin mould and press into the edges so there is a hollow in the middle.

I really dont remember how long I baked them for. About 10 > 12 mins I think. The oven was 170deg and I baked them until the edges started turning golden brown.

In case you notice a rather BLUE thing going on here, you are right. I've had these in stock for a good few months. Customers keep asking me for muffin moulds and baking tray liners in blue - but I just had not got round to actually putting them on the website or taking photos.... 

When the cookie cups came out the oven, the middles were risen and almost level with the top of the mould. I slightly tapped the middle of each one, which caused them to fall and go back to a cup shape. I left these in the moulds to cool before turning out.

As this was a brand new mould, I lightly greased with butter before use. I don't generally find I have to flour dust moulds when using with cookie dough.. The cookie cups literally popped out.

These are super to serve slightly warm with a scoop of vanilla icecream, or cold with frosting in the centre.

I made chocolate buttercream and banana creme buttercream.

115g salted butter, 4 cups of icing sugar and 1/4 cup of milk. This needs to go in a stand mixer for at least 5 mins. I then split the batch into two. To one half, I added 3 or 4 tablespoons of cocoa powder. To the other half, I added 4 DROPS (yes - drops) of Lorann Candy Oil. The candy oils are seriously powerful stuff and come in teeny weeny 2.5ml bottles. You'll be surprised - this stuff goes a very long way !

You choose - frosting or icecream - which do you prefer ???

Sarah-Jane Nash - http://www.siliconemoulds.com/ - silicone bakeware / cake mould specialist cook shop