cayenne pepper (optional) you add less or leave it out altogether
butter flavored shortening
1 1/8 c
mini chocolate chips
PEANUT BUTTER FILLING
get recipes @ goboldwithbutter.com
creamy peanut butter
Line mini cupcake pan, with cupcake liners. Melt the chocolate and crisco together and add cayenne pepper. Mix well. With small pastry brush, brush the insides of the cupcake liners with the chocolate. Make sure you cover bottom and side well. Set aside to harden.
After chocolate is set, pull cups out, and use pan for your cookies. Fill pan with liners again, and spray inside of liners lightly with vegetable oil. Put one tablespoon of cookie dough in each cup. Bake at 350º for 15 minutes. As soon as cookies come out of the oven, use the back of a T measuring spoon and press down firmly into center of cookies to make a well. Let cool completely.
melt butter and peanut butter together and mix well. Add powdered sugar.
When cookies are completely cooled, peel liner from cookies, and set the cookies into the chocolate cups. Press about 1/2 tablespoon of peanut butter mixture inside well of the cookies. Do not overfill.
Using small pastry brush again brush the tops of the cookie cups with more chocolate so that it's completely enclosed. Put in freezer for 2 hours. Take out and remove the liner from bottom of chocolate cups. Enjoy.
These are so incredibly delicious. You won't be able to eat just one. When working with dipping chocolate I use a candle warmer. It works incredibly wonderful. It will never burn your chocolate or cause it to seize up at all. Don't have to use the stove or a microwave. Just set a bowl over the surface of the candle warmer and add what you want and stir off and on till completely melted. Takes maybe 3 to 4 minutes depending how much you are wanting to melt. Stays at the perfect temp the whole while you are working with it. Make the peanut butter filling with the warmer also. It's amazing.