I love chocolate biscuits, peanut butter and cream cheese, after all what is there not to like? But I love them even more all together in one delicious peanut butter cookie cup! Just the right amount of sweet and savoury.
It would work like a charm for a party or just as a cool dessert for a dinner party. Or just because you deserve to spoil yourself on the weekend…
Here is what you will need to make 18 of those beauties:
For the biscuits:
275g plain flour
100g self-raising flour
75g good quality (unsweetened) cocoa powder
125g granulated sugar
125g salted butter softened, diced
125g golden syrup
1 large egg lightly beaten
For the filling:
230g cream cheese at room temperature
60g softened unsalted butter
80g icing sugar
260g peanut butter (I tend to use creamy but you can use crunchy too)
1/2 tsp salt
1 tsp vanilla extract
To finish off:
50g dark chocolate, melted
And here’s how to make them:
First prepare the biscuits dough: Sift the flour, cocoa and sugar together. Add the diced butter and using either a pastry blender or the tips of your fingers, rub the butter into the flour mix until it resembles breadcrumbs.
Make a well to add the golden syrup and eggs, then knead with your hands until you have a soft dough. I like to then wrap it in cling film shaped like a disc and leave in the fridge for about an hour. You can go ahead and roll & bake straight away if you have no time though.
Roll the dough on a slightly floured surface until about ¾ cm thick. Using a large flower cutter, cut 18 flowers. Spray a muffin tin (or 2 if you have it) with a non-stick spray, then carefully arrange the flowers inside to form a cup, making sure the dough doesn’t break. I found it easier to press the edges in rather than the centre to prevent breaking.
Bake at 170 degrees Celsius (fan or at 180 non-fan) in a preheated oven for 12-13 minutes (depending on the oven). They may be still a little soft when straight out of the oven but that’s fine – you don’t want to over bake them! Then let cool completely.
While the cookies are baking or cooling, prepare the filling: Put all ingredients in a medium sized bowl and mix with a hand mixer. Once the cookies are cooled, place filling in them – I used an ice-cream scoop to make sure the filling is spread evenly across all cups.
Using a spoon or a piping bag, decorate with the melted chocolate on top. Leave in the fridge for about an hour for best results or eat immediately if
greedy impatient like me.