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I must confess, I have a serious sweet tooth.

Here is a recipe that was passed on to me by one of my editors. If you love chocolate chip cookies and peanut butter cups, be prepared for something so decadent (yet simple) that it’s perfect for the holidays!

Much love,
Sylvia

In my editor’s words:

First off, here is an item you will need before you can make them:

Yes, ’tis a mini muffin pan.

I would recommend looking for one that has fairly shallow depth (almost more like a tartlet than a muffin shape) — believe me, it will save you a lot of grief in the long run.

Okay, after you have your mini muffin pans, assemble this list of ingredients:

• Store bought chocolate chip cookie dough (the kind that comes in a tube or in “break n’ bake” squares)
• Mini Reese’s Peanut Butter Cups

Are you beginning to see where I’m going with this?

1. Preheat oven to temperature on cookie package (usually 350 or so).
2. Pull out mini muffin pans. For a recipe like this, it really pays to have several pans, as you can get a lot baked off at one time. I have three pans that will bake 12 each.
3. If you are lucky enough to score the “break and bake” squares of cookie dough, measuring dough into the cups is really easy. Cut each pre-formed square of dough in half, and put one half in each cup. If you have a tube of cookie dough, use about a rounded teaspoon of dough for each cup — DON’T OVERFILL. Remember, the cookies puff when baked, and you don’t want these overflowing the cups.
4. Put cookie-filled pans into the oven and bake for just under the time required per package instructions. (i.e. Most chocolate-chip cookie doughs call for a bake time of 9 to 11 minutes, in that case, bake for 8-9 minutes, tops.)
5. While cookies are baking, unwrap Reese’s Peanut Butter cups and pile them into a bowl.
6. Pull cookies out of the oven and immediately pop a peanut butter cup into the center of each cookie, and press down until it is level with the cookie. Don’t mash it into oblivion, just make sure it is seated firmly.
7. Cool cookies before removing them from pan. Woe betide anyone who tries to remove them hot from the pan — they will crumble and moosh, and look terrible. The easiest way I have found to get the cookies out without a major battle is to put them in the freezer for about 10 minutes or so. This cools the chocolate and chills the cookies enough to be able to pop them out with the help of a knife.

Et voila, instant admiration and compliments for the easiest recipe in the world. And one of the best things about it is that it actually tastes better using store bought dough! I have a friend who does it with homemade cookie dough, and it just doesn’t taste as good.

Also, once you master the technique, you can start playing with the formula. I have used brownie batter and peanut butter cups, white chocolate peanut butter cups, mini snickers squares, oatmeal chocolate chip batter, and rolos. But the true classic (and best tasting version, I think) is the chocolate chip cookie with the peanut butter cups.

In conclusion, be prepared for a mouth full of wonder.

Now, click on the banner below to move on to the next delicious recipe — Lynn LaFleur’s Lime Meltaways…

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“Sylvia Day is the undisputed mistress of tender, erotic romance. Her books are a luxury every woman deserves.”
– Teresa Medeiros,
New York Times bestselling author

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