Peanut Butter Cookie Cups with Chocolate Filling

Ganache

1. Add the chocolate chips to a heat-safe bowl, add the chocolate chips. Set aside.
2. Add heavy cream in a saucepan over medium heat until bubbles form around the side of the pan and steam starts to roll off the heavy cream. The heavy cream doesn’t need to be boiling.
3. Pour the steaming heavy cream over the chocolate chips and stir until smooth.
4. Place the ganache in the fridge until cold and scoopable, about 1 hour.
5. With a 1 tablespoon cookie scoop, scoop and roll into balls. Place on a parchment paper-lined baking sheet and freeze.

Cookie Cups

1. Preheat oven to 350 degrees. Spray a muffin tin with nonstick baking spray.
2. Add the flour, salt, and baking soda to a large bowl and whisk until combined.
3. Add the butter and sugar in a separate bowl and beat with a hand mixer on medium until light and fluffy.
4. Add in the peanut butter, vanilla, and egg. Beat until the egg is incorporated.
5. Add the flour mixture to the peanut butter mixture and mix until the flour is just incorporated.
6. Fill each cup of the muffin tin just under halfway full with cookie dough.
7. Remove the balls of ganache from the freezer and cut them in half.
8. Place one of the ganache halves into each cup of dough and push down slightly. Don’t let the ganache go deep enough to touch the muffin tin. It will burn.
9. Place the muffin tin in the preheated oven and bake for about 16-18 minutes or until the edges are golden brown.
10. Allow the cookie cups to cool in the pan for 5 minutes before transferring them to a wire rack or paper towel to cool completely.