Chocolate Chip Peanut Butter Cups
1 cup peanut butter
3/4 cup butter, room temperature
1/2 teaspoon salt
1 1/4 cup granulated sugar
3 eggs, large
1 teaspoon vanilla extract
1 1/4 cup flour, unbleached or all-purpose
3/4 cup mini semi-sweet chocolate chips
Ingredients for the Chocolate Peanut Butter Topping:
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
3/4 cup peanut butter
Instructions for the cups (bottoms): Preheat oven to 350 degrees F.
In a large mixing bowl cream the peanut butter, butter and salt.
Add the sugar, eggs and vanilla extract and beat on medium speed until creamy.
On low or stir speed, add the flour and semi-sweet chocolate chips and blend just until the flour disappears.
Line muffin tins with cupcake papers. Use a two (2) ounce cookie scooper and scoop the batter into each paper, no need to press the batter down.
Place in a preheated 350 degree F oven and bake approximately 15 minutes, or just until light golden brown on top.
Cool cups for about 10 minutes before covering with the topping.
Instructions for the Chocolate Peanut Butter Topping: Combine both chocolate chips and the peanut butter in a pan and melt over low heat, cook and stir just until blended.
Scoop the topping with a one (1) ounce cookie scooper and pour over the slightly cooled cups. Then swirl with the back of a spoon.
Cool completely so topping is set.