Peanut butter cookie cups

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So a while ago I saw this cookie cups at Cookies and Cups. I don’t think I had ever had a cookie cup before, but how could two cookies sandwiched together with a peanut butter cup not be good? Considering one of the cookies was a chocolate chip cookie, they could even be considered insanely good (and probably with a million calories each).

However, I thought I would be safe from eating a half dozen of these, because we don’t have peanut butter cups here. How foolish of me. I kept thinking about these and quickly found a replacement.

Bon o bons are slightly bigger than a peanut butter cup, but bigger is better right? And they have a thin wafer covering the filling. Those are known for getting soggy in the over, but seriously, who cares about soggy wafers when you have this beauties?

I made them with chocolate cookies on the bottom because it’s what I had laying around in the freezer, but any sugar cookie would have been fine. You can even use boxed mixes or ready to bake dough if you’d like. And of course, you can put your favorite candy inside.

This were kind of heavy, of course, but still really good. I had some guy friends come over for Pokemon playtesting, and they diligently went through them complaining about how they’d eat them from the inside and all sorts of silly stuff. But still, the dozen of these was gone long before the six leftover chocolate chip cookies. Which I may or may not have eaten three of.

Peanut butter cookie cups

Recipe by Cookies and Cups
Yield: 12 cookie cups

12 tablespoons chocolate chip cookie dough (I used this one)
12 tablespoons sugar or chocolate cookie dough (I think I used this one)
12 peanut butter filled bonbons

1. Preheat oven to 350°F.
2. Let both cookie doughs sit out of the refrigerator for approximately 30 minutes, that way they will be easier to handle.
3. Line a muffin tin with cupcake liners.
4. Place a tablespoon of the sugar cookie dough on the bottom of one bonbon, spreading to completely cover the bottom. Place one tablespoon of the chocolate cookie dough on top of the bonbon, spreading to cover the top. Make sure the entire bonbon is covered.
5. Place in liners and bake for 13-15 minutes.
6. Let cool in muffin pan for 10 minutes and then transfer to a wire rack to continue cooling.

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