Ingredients

The following ingredients have 48 Servings
  • 1/2 cup softened butter or solid vegetable shortening
  • 3/4 cup creamy peanut butter
  • 1 1/4 cup packed light brown sugar
  • 3 Tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 3/4 cup flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup semi-sweet chocolate pieces or chips
  • 1 cup heavy cream
  • 1/4 cup chopped peanuts (for garnish (optional))

Instruction

  • Heat oven to 375 F.
  • In a medium sized bowl, whisk together flour, baking soda and salt; set aside.
  • Use a hand or stand mixer (paddle attachment) to cream the butter, peanut butter and brown sugar together in large mixing bowl. Mix for about 1 minute on high speed.
  • Scrape down sides of bowl if necessary. Add milk, egg, and vanilla; Mix on medium speed until well combined.
  • Add flour, baking soda, and salt. Mix on low speed just until combined. Don't over mix or your cookies will be dry and crumbly.
  • Allow dough to chill for about 15 minutes.
  • Grease a mini muffin pan lightly with butter or non-stick spray
  • Drop balls- about 1-inch in size into each muffin cavity.
  • Using your fingers, press dough so it spreads out to the sides and up the edges of the muffin cavity.
  • Place pan in oven and bake for 8 minutes.
  • Remove pan from oven and allow cookies to cool in pan for 5 minutes, then transfer them to a cooling rack.