165g unsalted butter (3/4 cup), melted and cooled until warm
1 cup packed light or dark brown sugar (7 ounces)
½ cup white sugar (3½ ounces)
1 egg
1 egg yolk
1 tsp vanilla
2 cups + 2 tbsp plain flour (10½ ounces)
½ tsp baking soda
½ tsp salt
Peanut butter chocolate truffle chunks (as above)
Method
To make the peanut butter truffle, microwave the chocolate in a small bowl in 30 second intervals, stirring between each burst.
Once the chocolate is melted, add the peanut butter and mix until well combined.
Line a tray with baking paper and spread the peanut butter chocolate truffle mixture over it in a thin layer. Freeze for half an hour.
Remove the peanut butter chocolate truffle from the freezer. Chop the truffle roughly into ½ inch chunks. Return to freezer until required.
To make the cookie cups, preheat the oven to 180 C and line a 12 hole muffin tin with cupcake papers.
Using a wooden spoon, beat the butter and sugars together until smooth.
Add the egg, the egg yolk and vanilla and mix until combined.
Add the flour, baking soda and salt and mix in until just incorporated. Stir in peanut butter chocolate truffle chunks until they are evenly dispersed.
Divide the dough evenly between the cupcake liners (about two tablespoons per liner).
Bake for 10 - 12 minutes, until the tops are golden. Makes 12 cookie cups. Try to resist eating one of these all warm and gooey.
Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2013/05/20/peanut-butter-chocolate-truffle-cookie-cups/