Style + Baking: Chocolate Chip Peanut Butter Cookie Dough Cups

Sweater: Marshalls

Jeans: American Eagle

Scarf: Fossil

Boots: Bass

Bag: Fossil

Bracelet: Pandora 

Close up of the sweater and scarf

Current set up of my Pandora bracelet. Loving the camera charm I got for Christmas! 

This week has gone by pretty fast for me. I only worked two days this week because of the holiday and I had a day off Friday. I decided to meet up with a friend who I don't get to see very often. We ended up catching up, watching movies, ordering pizza, and making these:

Homemade cookie-dough filled peanut butter cups. Amazing and delicious. If we hadn't ordered pizza, I might have eaten half the tray of these things. 

Chocolate Chip Peanut Butter Cookie Dough Cups

We originally found this recipe on Pinterest and decided to give it a try because they look really tasty. I also love the original blogger of this makes a Sex and the City reference at the beginning of the post. Please excuse the bad picture quality. My camera died and I ended up having to use my ipod for pictures. 

makes 24 cups

2 1/2 cups milk chocolate chips

1/2 cup unsalted butter

1/3 cup packed brown sugar

1 teaspoon vanilla extract

1/4 cup creamy peanut butter

3/4 cup powdered sugar

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/2 cup mini chocolate chips 

In a small saucepan, heat butter until melted. Whisk in brown sugar until dissolved, then let it bubble for 1-2 minutes. Remove from heat and whisk in peanut butter. The mixture will be liquidly. Whisk in vanilla. Let sit and cool completely, about 20 minutes.

Line a mini muffin with with liners. Melt 1 1/4 cups of chocolate chips (I do mine in the microwave, heating on full power for 20 seconds, stir, 30 seconds again, and stir until melted). Drop 1/2-1 teaspoon of chocolate into each liner, then use a pastry brush to brush chocolate up the sides of the liner. Place in the freezer for 20 minutes. By this point the butter + sugar mix should be cool. Whisk in powdered sugar, salt and flour, until combine and few lumps remain. Fold in mini chocolate chips. The dough will be wet, but pop it in the fridge for 15 minutes to harden.

Remove muffin tin and cookie dough, then place 1 teaspoon of cookie dough (I somewhat rolled mine) into the chocolate cups. Place back in the freezer for 10-15 minutes. Melt the remaining chocolate chips, then cover each cookie dough top with chocolate, smoothing with a spoon. Freeze again for 15-20 minutes. These are fine out in room temperature for a few hours (they may soften a bit) but I like them best stored in the fridge.