Laura and I started blogging at the same time and instantly became best blogging friends forever. Her blog is NEVER boring because she blogs about so many different things and her style of writing, her photography skills and genuine personality will hook you just like it did me:)
Hi HungryRunnerGirl readers! My name is Laura and I blog over at MEET VIRGINIA (lauravirginia.me) about my life as a twenty-something living in North Carolina’s capital city. There’s no telling what you may find over there; but I have been known to ramble on about arts and crafts, baking, running, photography, becoming a vegetarian, and everything in between!
Let me just start by saying how incredibly honored I am to be posting for Janae today! I know that you all would agree with me when I say that I think Janae is one of the sweetest, funniest, and most relatable bloggers out there. She is kind of like a celebrity in my book, so I was extremely flattered when she reached out to me with the opportunity to take over her little corner of the blogosphere for a bit!
Today I wanted to share a simple but incredibly delicious recipe with you all! Just like Janae, I have a huge sweet tooth. I try to eat a diet mainly comprised of healthy, whole foods, but I always leave room for indulgences. These Cookie Dough Peanut Butter Cups are the perfect treat for when you are craving a little something sweet!
So, here is what you will need:
For the chocolate shell, you will need:
-18 oz semi-sweet chocolate chips (about a bag and a half)
For the peanut butter filling, you will need:
– 3/4 Cup Natural Peanut Butter
– 1/3 Cup Powdered Sugar
– 4 Tablespoon Graham Cracker Crumbs
For the cookie dough filling, you will need:
– 2 Cups All-Purpose Flour
– 1 Cup Brown Sugar
– 1/2 Cup White Sugar
– 1/2 teaspoon Salt
– 3/4 Cup Unsalted Butter (melted)
– 4 Tablespoon Milk
– 1 teaspoon Vanilla Extract
– 1/2 Cup Chocolate Chips
Step 1: Fill 2 mini muffin tins with mini muffin liners. You could also use a regular sized muffin tins to produce 12 large peanut butter cups.
Step 2: In a microwave safe bowl, heat 18 oz of semi-sweet chocolate chips until melted. Remove from the microwave every 30 seconds to stir.
Step 3: In the bottom of the muffin liners, place a large dollop of melted chocolate. Then, using a spoon, spread the chocolate to cover the bottom and the sides of the liner completely. Place in the refrigerator for 15 minutes.
Step 4: Mix together the ingredients for the peanut butter filling.
Step 5: In a separate bowl, mix together all of the ingredients for the chocolate chip cookie dough filling.
Step 6: After the chocolate shell has cooled, remove muffin tins from the refrigerator. First, place a small spoonful of peanut butter filling at the bottom of the cup. Press down. Next, place a small spoonful of chocolate chip cookie dough filling on top and press down.
Step 7: Reheat the melted chocolate chips and cover the top of the peanut butter cups. Place back in the refrigerator for 30 minutes.
Step 8: After the chocolate has hardened completely, remove from the refrigerator and enjoy! Best served with a tall glass of milk! :)
p.s. I topped some of my peanut butter cups with Trader Joe’s new SUGAR, CHOCOLATE, AND COFFEE BEAN GROUNDS (http://lauravirginia.me/2011/07/28/help-me-brainstorm/). It isn’t necessary, but definitely adds an extra little bit of deliciousness!
UM, WOW…Thank you from me, Billy, my family and friends because we will be making this on a weekly if not daily basis!!
What was the last chocolatey thing you ate?
White chocolate, dark chocolate or milk chocolate?
-Janae here……#1= White chocolate but #1+++++=all three in one sitting.