Melt all together in small saucepan and scoop into
peanut butter cup shaped silicone molds or parchment lined loaf pan.
Not exact matches
The answer to both is yes, however, the authors themselves warn that you'll get the best final
shape and texture from a smooth, thick processed
peanut butter like Skippy (their recommendation; updated to note, thanks to a commenter suggestion, that the 16.3 - ounce jar of Skippy is estimated to contain 1 3/4
cups, saving you some measuring).
It was spectacular: tall, dome -
shaped with a crisp exterior and decadently tender center, absolutely intense with
peanut butter in a way that invokes
peanut butter cups, and topped not with the usual wan flakes of sea salt but tiny coarse boulders.
With golf ball - sized pieces of dough, form each cookie into the
shape of a
peanut butter cup.
Non-stick cooking spray 6 tablespoons unsalted
butter, melted 1/2 teaspoon vanilla extract 4 ounces pretzel sticks, crushed (about 1
cup of crumbs) 2/3
cup creamy
peanut butter 1
cup confectioners» sugar, sifted 3/4
cup bittersweet chocolate chips Pretzels, any
shape, for decorating
However, if you'd prefer to have these in the
shape of traditional
peanut butter cups, you can use a muffin tin with liners instead!
If you refrigerate the
peanut butter cups before cutting them and adding them to the cookie dough it helps them keep their
shape and ensures that the cookie dough will not melt them.
However, if you'd prefer to have these in the
shape of traditional
peanut butter cups, you can use a muffin tin with liners instead!