Chocolate Peanut Butter Cups

By disler

Ingredients

• 1 Cup all-purpose flour
• 6 Tbs unsweetened dutch-process cocoa powder, sifted
• 1/2 Tsp baking soda
• 1/2 Tsp salt
• 10 Tbs unsalted butter, softened (1 1/4 sticks)
• 1 Cup sugar
• 1 large egg
• 1 Tsp pure vanilla extract
• 10 oz bag peanut butter chips (1 1/2 Cup)

Preparation

Step 1

Preheat oven to 350 degrees

Combine flour, cocoa powder, baking soda, and salt in a medium mixing bowl

Cream the butter and sugar together in a large mixing bowl with an electric mixer until fluffy. Add egg and vanilla and beat until smooth. Stir in the flour mixture until just combined. Stir in the peanut butter chips.

Scoop a tablespoon of dough and roll it between your palms to form into a ball. Place balls into a paper-lined mini muffin tin. (Dough can be frozen for up to 1 month).

Bake the peanut butter cups until they are dry on top, 8-10 minutes. They will keep in an airtight container for 2-3 days.