Indulge your sweet tooth with a delightful treat that combines the rich flavors of chocolate and creamy peanut butter in one irresistible bite! These Peanut Butter Chocolate Shortbread Cups are not just a dessert; they are a heavenly experience that will leave your taste buds dancing. Perfect for parties, family gatherings, or a cozy night in, this recipe is a must-try for chocolate lovers and peanut butter fanatics alike. With just 35 minutes of your time, you can whip up a batch of these delectable cups that are sure to impress. Ready to create a dessert that will have everyone asking for seconds? Let’s dive into the recipe!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup peanut butter
- 1 cup powdered sugar
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Sift together the all-purpose flour and cocoa powder, then gradually add to the butter mixture, mixing on low speed until a soft chocolate shortbread dough forms.
- Press approximately 2 tablespoons of the chocolate shortbread dough into the bottom of each muffin cup, creating an even layer. Use your fingers or the back of a spoon to compact the dough.
- Bake the shortbread bases for 12-15 minutes until the edges are set and slightly firm. Remove from oven and let cool in the pan for 10 minutes.
- While the shortbread bases cool, prepare the peanut butter filling by mixing peanut butter with powdered sugar until smooth and creamy.
- Once the shortbread bases have cooled slightly, spoon about 1 tablespoon of peanut butter mixture into the center of each cup, leaving a small border around the edges.
- Melt the chocolate chips using a double boiler or in 30-second intervals in the microwave, stirring between each interval until smooth.
- Carefully pour the melted chocolate over the peanut butter layer, ensuring it covers the entire surface of each cup.
- Refrigerate the cups for 30 minutes or until the chocolate has completely set and hardened.
- Remove from the refrigerator, let sit at room temperature for 5 minutes before serving, and gently remove from the muffin tin.
- Store in an airtight container in the refrigerator for up to 5 days. For best texture, let sit at room temperature for 10 minutes before serving.
Tips
- Room Temperature Ingredients: Ensure your butter is softened to room temperature for easier mixing and a smoother texture in your shortbread base.
- Sifting Matters: Sift the cocoa powder and flour together to avoid lumps, resulting in a smoother dough that bakes evenly.
- Press Firmly: When pressing the chocolate shortbread dough into the muffin cups, make sure to pack it down firmly to create a sturdy base that holds up to the filling.
- Cooling Time: Allow the shortbread bases to cool completely before adding the peanut butter filling to prevent it from melting.
- Microwave Melting: When melting chocolate chips in the microwave, do it in 30-second intervals to avoid burning. Stir in between to ensure an even melt.
- Chill for Perfection: Refrigerate the cups until the chocolate is fully set for the best texture. This also makes them easier to remove from the muffin tin.
- Serving Suggestion: For an extra touch, sprinkle a little sea salt on top of the chocolate before it sets, enhancing the flavors of chocolate and peanut butter.
- Storage Tips: Store your cups in an airtight container in the refrigerator, but let them sit at room temperature for about 10 minutes before serving for the best texture and flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 6g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 45mg
