Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups

Calling all peanut butter lover’s, these are for you. Two kinds of peanut butter in one supremely thick cookie.

That’s better than any Black Friday deal.

Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups - Two kinds of PB in one thick, soft & chewy cookie! Easy recipe at averiecooks.com

If you’re typically plagued by cookies that spread, or bake thin and flat, there’s no chance of that here.

They’re baked in a muffin pan, and they have no where to go but up.

Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups - Two kinds of PB in one thick, soft & chewy cookie! Easy recipe at averiecooks.com

The outer peanut butter cookie layer is made with Skippy Roasted Honey Nut Creamy Peanut Butter. I love baking with honey roasted peanut butter because it adds an extra layer of flavor and sweetness.

And I’m all about the sweetness.

Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups - Two kinds of PB in one thick, soft & chewy cookie! Easy recipe at averiecooks.com

The cookies are stuffed with Skippy Natural Dark Chocolate Peanut Butter Spread. For those wondering if it’s like Nutella, no, it’s not. It’s much thicker and it doesn’t have any hazelnut flavor. It’s what you’d get if you infused peanut butter with dark chocolate. It’s much less sweet than Nutella and has 60% less sugar.

Although it’s a ‘natural’ spread, it’s no-stir and there’s no oil slick floating to the top of the jar with dry crumbly bits below, a problem that happens often with ‘natural’ peanut butters, but not this one. Whew.

Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups - Two kinds of PB in one thick, soft & chewy cookie! Easy recipe at averiecooks.com

The recipe for the peanut butter cookie dough is very similar to the Old-Fashioned Peanut Butter Cookies in my cookbook, Peanut Butter Comfort. I love those cookies and these are a hybrid of that recipe and Reese’s Pieces Soft Peanut Butter Cookies.

You don’t have to chill the cookie dough before baking, which is a nice time saver, but I strongly recommend putting the Dark Chocolate PB in the freezer for a few hours.

When frozen, it scoops out like mini scoops of ice cream and it’s much easier to work with. If it’s soft at room temperature, it’s a really messy job. So freeze it for your sanity and ease.

Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups - Two kinds of PB in one thick, soft & chewy cookie! Easy recipe at averiecooks.com

After making the peanut butter cookie dough, form it into 12 golf ball-sized mounds. They’ll look pretty enormous, but the dough is very soft and surprisingly lightweight for its size.

Scoop out rounded teaspoons of Dark Chocolate Peanut Butter and place one scoop in the center of each dough mound.

Finesse the sides of the dough up and around the chocolate ball. Take your time and make sure the Dark Chocolate Peanut Butter is fully encased so it doesn’t leak while baking.

Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups - Two kinds of PB in one thick, soft & chewy cookie! Easy recipe at averiecooks.com

I’m sure I’ll be asked for substitutions if you can’t find the Dark Chocolate Peanut Butter. You can likely stir in melted chocolate, with some cocoa powder, into regular peanut butter until you get the appropriate consistency, but I haven’t tried this. You can also just stuff them with regular peanut butter and a few chocolate chips.

Place the stuffed mounds into a muffin pan and bake until the tops are domed and set, and are slightly firm to the touch. Testing with a toothpick is a futile job because you’ll hit melted chocolate. Oh darn. Even if they look underdone, that’s okay because they firm up as they cool.

Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups - Two kinds of PB in one thick, soft & chewy cookie! Easy recipe at averiecooks.com

Don’t be surprised if the tops fall a bit while the cookies cool. The rich cookie dough is just settling down into the squishy, chocolate peanut butter layer.

After cutting into these oozing beauties you can see how soft, squishy, and melty they interiors are.

Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups - Two kinds of PB in one thick, soft & chewy cookie! Easy recipe at averiecooks.com

I baked all 12 at once, but if you don’t need a dozen of these tempting double-peanut butter treats around at once, you can keep the stuffed dough mounds in the fridge for up to 5 days before baking, or in the freezer for up to 4 months, and bake just what you need because fresh, warm cookies are always best.

The cookies are plush, soft, and thick enough that you can literally sink your teeth into them for big, rich, satisfying bites.

Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups - Two kinds of PB in one thick, soft & chewy cookie! Easy recipe at averiecooks.com

They’re soft with slightly chewy edges, they’re buttery and moist, and are more rich than they are overly sweet.

The peanut butter intensity is strong and robust. You know you’re eating peanut butter cookies. Nothing wimpy or lackluster about the peanut butter flavor, which is to be expected when using two types.

Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups - Two kinds of PB in one thick, soft & chewy cookie! Easy recipe at averiecooks.com

Chocolate and peanut butter are made for each other.

And who can say no to peanut butter and chocolate and warm cookies. I can’t.

Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups - Two kinds of PB in one thick, soft & chewy cookie! Easy recipe at averiecooks.com

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Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups - Two kinds of PB in one thick, soft & chewy cookie! Easy recipe at averiecooks.com

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Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups

Two kinds of peanut butter are used in these soft cookies with slightly chewy edges. They're buttery and moist, rich and not overly sweet, and the peanut butter intensity is strong and robust. They're thick enough to really sink your teeth in for big, rich, satisfying bites. If you're prone to cookies that spread or bake thin and flat, there's no chance of it here because they're baked in a muffin pan. Make sure to freeze the Dark Chocolate Peanut Butter for at least 2 hours, or overnight, which makes stuffing the dough much easier and less messy. The cookie tops may fall slightly upon cooling as the rich cookie dough settles down into the squishy, melty chocolate peanut butter layer.

Yield: 1 dozen large cookie cups

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 2+ hours, for chilling the peanut butter

Ingredients:

1 large egg
3/4 cup Skippy Roasted Honey Nut Creamy Peanut Butter (plain creamy peanut butter may be substituted)
1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
pinch salt, optional and to taste
12 rounded teaspoons Skippy Natural Dark Chocolate Peanut Butter Spread, frozen (highly recommended freezing the jar for at least 2 hours, or overnight, so it's easier and less messy )

Directions:

  1. Place jar of Skippy Natural Dark Chocolate Peanut Butter Spread in the freezer to chill for at least 2 hours, or overnight.
  2. Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan extremely well with cooking spray; set aside. I don't like the cosmetic look of paper liners because of ridges they leave, and haven't tested the recipe with them and am unsure if they will stick.
  3. To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 6 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
  4. Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don't overmix.
  5. Using a 1/4-cup measure, portion out the dough, into 12 equal-sized mounds. Dough is very soft, squishy, and the mounds look large, but are lightweight for the size.
  6. Roll each mound between your palms to create round, smooth globes, and set them on a plate or flat work surface.
  7. Remove Skippy Natural Dark Chocolate Peanut Butter Spread from freezer and using a 1-teaspoon measure, scoop out rounded teaspoons, and place one teaspoon of chocolate on top of each mound of dough.
  8. Gently push the chocolate peanut butter down into the dough mound, and use your fingers to carefully stretch up the sides of the dough to fully encase the Dark Chocolate Peanut Butter. Make sure it's fully encased so it doesn't leak while baking. Repeat for all 12 mounds.
  9. Place one mound in each of the cavities of the prepared pan.Bake for about 14 to 16 minutes (I baked for 14 1/2), or until tops are just set; making sure not to overbake because cookies will continue to cook in pan (carryover cooking) while they cool. Allow cookies to cool in pan for about 15 to 20 minutes, or until firm enough to remove.
  10. To dislodge cookies if you're having any trouble, gently run the tip of  rubber spatula or plastic knife around the rim of the cavity; a sharp knife will scratch your pan. Or, invert the pan and tap the bottom and they'll pop out. Cookies will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months. Unbaked cookie dough mounds can be stored airtight in the refrigerator for up to 5 days, or frozen for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from Reese's Pieces Soft Peanut Butter Cookies, Old-Fashioned Peanut Butter Cookies in Peanut Butter Comfort, and Caramel-Stuffed Chocolate Chip Cookie Cups

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Reese’s Pieces Peanut Butter Fluffernutter Cookies with Peanut Butter Buttercream - Similar to the cookies above, but they’re chewier and heartier, and the dough had peanut butter in it, along with Reese’s Pieces, chocolate chips, and marshmallows before being frosted

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Puffy Vanilla and Peanut Butter Chip Cookies – These cookies are extremely popular on Pinterest

Peanut Butter Cup Cookie Dough Crumble Bars – One of my favorite bars of 2013

Homemade Peanut Butter (vegan if plain peanuts are used, GF) – Ready in 5 minutes and you have not lived until you’ve made your own. Just eat it, but don’t bake with it

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This post has been brought to you by Skippy Brand Peanut Butter. Recipe and all opinions are my own.

What’s your favorite kind of peanut butter or peanut butter cookie?

   

66 Responses to “Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups”

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    1
    Ellen — November 30, 2013 at 12:04 am

    Awwww sheesh, you are just trying to kill me…with joy. These look amazing.

    Reply

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    Antonia @ Health Inspirations — November 30, 2013 at 1:31 am

    This recipe is dangerous for a PB lover like me. Adding 2 different PBs is a great idea. I should start doing that with my PB&J sandwiches ;)

    Reply

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    Belinda@themooblushbaker — November 30, 2013 at 4:21 am

    I forever will be member of Peanut butter club! Most of all the thick and pudgy kind like in these little cups, so cute Averie!

    Reply

    • Averie Sunshine replied: — November 30th, 2013 at 1:49 pm

      In cookies, thick and pudgy is awesome, isn’t it!

      Reply

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    Consuelo @ Honey & Figs — November 30, 2013 at 5:00 am

    I want seven of these in my life right now, pretty please! They look too awesome to miss!
    Have a great weekend, Averie :D

    Reply

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    Paula — November 30, 2013 at 5:21 am

    Love this choc PB surprise inside a scrumptious PB cookie!! If this doesn’t satisfy a PB craving I don’t know what would (and all those related recipes–this post is PB heaven)! I was just wandering up and down the PB aisle yesterday looking at all the various nut butters and PB flavors…lots of choices. I am forever a fan of your flourless PB cookies–all varieties!!

    Reply

    • Averie Sunshine replied: — November 30th, 2013 at 1:48 pm

      Glad to hear you say you love the flourless PB cookies in all varieties! So easy, no gluten, and I love them too for ease and I can always remember the recipe from memory. This dough is incredibly soft and lightweight and tastes lots like Reese’s PB cup filling. Only they’re filled with choc PB!

      Reply

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    Laura Dembowski — November 30, 2013 at 5:24 am

    I need to try cookie cups and that honey nut pb! They both sound great. I got a free jar of the chocolate pb when I stocked up on the Skippy Natural creamy that I eat and bake with all the time, so I gave it to my neighbor since I can’t eat it.

    Reply

    • Averie Sunshine replied: — November 30th, 2013 at 1:46 pm

      Oh that’s right you can’t eat chocolate – well, you could stuff them with White Choc PB!

      Reply

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    Tieghan — November 30, 2013 at 5:46 am

    Living at such a high elevation, I almost never make cookies. Well, at least cookies that I plan on posting. I have the hardest time with cookies up here. Sometimes they turn out amazing, but then you will make the very same recipe again and they will be flat and crisp. This mostly only happens with cookies like chocolate chip cookies and sugar cookies, but the rest seem to turn out pretty good. It is weird. Anyway, I think cookie cups are my answer! The look incredible and I love the double peanut butter action going on!

    Reply

    • Averie Sunshine replied: — November 30th, 2013 at 1:46 pm

      Now that you mention it, you’re right, I can’t think of any cookies you post! It’s bars, breads and other sweets but not cookies. If you crack the code, LMK what you think does the trick! Readers ask me all the time and I have no idea what to say!

      Reply

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    Katrina @ Warm Vanilla Sugar — November 30, 2013 at 6:06 am

    That peanut butter sounds awesome! Also, I need more cookie cups in my life…they look soooo good!

    Reply

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    paula h — November 30, 2013 at 6:47 am

    These look out of this world! Do you think a mini muffin tin could be used?

    Reply

    • Averie Sunshine replied: — November 30th, 2013 at 1:44 pm

      The size and scale of dealing with the dough, and then trying to stuff it, if you have tiny, steady hands and lots of patience, feel free to try as minis. I personally haven’t the patience level :)

      Reply

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    Laura (Tutti Dolci) — November 30, 2013 at 8:22 am

    I’ve always wanted to try the dark chocolate PB. These look fabulous, pinned!

    Reply

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    vanillasugarblog — November 30, 2013 at 9:21 am

    You are zee queen of pb baking.
    Hands down!
    I will not make these because I am trying my best to get through the holidays on my weight loss routine. So far so good, I did eat cookies for breakfast yesterday and it was fabulous. lol

    Reply

    • Averie Sunshine replied: — November 30th, 2013 at 1:43 pm

      Well after writing a cookbook about it, I’ll happily accept the queen title :)

      And cookies for breakfast sounds great! xo

      Reply

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    Katy — November 30, 2013 at 10:27 am

    I love muffin cup cookies, but double the peanut butter is double the fun! My favourite peanut butter cookie are ones that taste like reeses pieces, so of course that includes chocolate. These would be right up my alley!

    Reply

    • Averie Sunshine replied: — November 30th, 2013 at 1:43 pm

      These do taste so much like Reese’s! You’d probably love these :)

      Reply

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    Laura (Blogging Over Thyme) — November 30, 2013 at 2:16 pm

    These look so chewy! Anything stuffed with peanut butter (especially chocolate peanut butter!!) is up my alley. And love the idea of baking them in a muffin tin, never done that before, but must try it!

    Reply

    • Averie Sunshine replied: — November 30th, 2013 at 2:29 pm

      So easy, foolproof, you dont have to chill the dough, and you always get consistent results!

      Reply

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    Dorothy @ Crazy for Crust — November 30, 2013 at 2:20 pm

    I love that dark chocolate peanut butter! I love Skippy, period. And in a muffin pan. Oh man the in your face peanut butter and the gooey centers of these…drooling.

    Reply

    • Averie Sunshine replied: — November 30th, 2013 at 2:28 pm

      The gooey center is where it’s at…a dry center would be such a buzzkill!

      Reply

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    Mary Frances @ The Sweet {Tooth} Life — November 30, 2013 at 2:24 pm

    If this isn’t the best cookie for choc/pb combo, then I don’t know what is. This is one incredible cookie recipe! Thanks for the step by step (I know you don’t love them:) and for introducing me to that spread … I’ll have to get it next time at the store. And then I’ll have to make these cookies because everything about this post is saying, “make me, make me.” I can’t resist warm, thick, ooey centered pb/choc cookies. I just can’t.

    Reply

    • Averie Sunshine replied: — November 30th, 2013 at 2:28 pm

      Glad the step shots are helpful and you’re right, I’m not a fan but for recipes where I think it can really help like here, I do it :)

      Reply

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    Kira @ The Healthable Old Soul — November 30, 2013 at 4:28 pm

    Peanut Butter + Chocolate

    There is never a better combo!

    Reply

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    Katie — November 30, 2013 at 5:00 pm

    The chocolate pb looks like little smiley faces in there! I have seen this stuff, and I just assumed that it was like nutella, but great to know it isn’t as sweet. As much as I love cookies and sweets, nutella is usually too much for me, and when I want pb, I want pb. Not sugar.

    My favorite part of this post? “I’m all about the sweetness.” NO! You?!?!

    I think that “natural” just refers to there not being any HFCS in there. At any rate, that doesn’t mean anything about the oil slick, but I’m sure you already know that. And the term isn’t regulated at all, so anyone can call anything natural. Total crap.

    Reply

    • Averie Sunshine replied: — November 30th, 2013 at 5:18 pm

      You would love this PB. It’s not overly sweet. It’s chocolate + PB.
      Not like sugar + chocolate + PB

      It’s also thicker too – which for baking in this application was perfect!

      Reply

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    Jocelyn (Grandbaby Cakes) — November 30, 2013 at 5:52 pm

    I think I’m in love Averie!

    Reply

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    Stephanie @ Eat. Drink. Love. — November 30, 2013 at 7:50 pm

    Be still my peanut butter-loving heart!

    Reply

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    Iram — November 30, 2013 at 9:04 pm

    Maybe I’m the first reviewer of this recipe. I tried it out today. It was AMAZING. It was so rich. The only thing I had trouble with (a lil bit) was forming the mounds around the center-maybe my hands were too warm? It’ doesn’t matter because the end result was loved by all.
    **And also Averie, I used nutella in the middle filling (I had to freeze it like u suggested) but it was sinful. Thank you

    Reply

    • Averie Sunshine replied: — December 1st, 2013 at 12:23 am

      Hi Iram thanks for trying the recipe the same day I posted it! So far you’re the first who’s said you’ve tried it.

      Nutella is MUCH softer than the PB I used. Having used them both, I can say that Nutella is wayyyy softer and squishier and that’s why you had issues. Sounds like you worked it out though and everything ended up fine! Glad you’re loving them :)

      Reply

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    Laura @ Lauras Baking Talent — December 1, 2013 at 6:26 am

    These look amazing and they look so easy to make. Plus they free up your cookie sheets for other treats during the holidays. Nothing worse than having to stop because of cookie sheet clean up :)

    Reply

    • Averie Sunshine replied: — December 1st, 2013 at 5:10 pm

      Exactly! Or wait for them to cool down to bake another batch!

      Reply

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    Jessica @ Jessiker Bakes — December 1, 2013 at 6:52 am

    Why does this scream out of this world? Dark chocolate…peanut butter..stuffed..cookies..cups…what…I have to make this today. Today is the day. But these seriously look amazing for some holiday treats!! Thanks for sharing Averie!

    Reply

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    Erin | The Emerging Foodie — December 1, 2013 at 7:35 am

    Oh yum! I have been wanting to try this dark chocolate PB everyone is raving about and I think this finally compels me enough to do it. I know if the jar sits in my cabinet without any recipe destination, I’d be doomed. But this looks like the perfect use! :)

    Reply

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    ATasteOfMadness — December 1, 2013 at 9:22 am

    These look fantastic! I am craving some of these now with my coffee :)

    Reply

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    sally @ sallys baking addiction — December 1, 2013 at 9:43 am

    I am literally drooling on my keyboard. Averie, did you make these with my in mind? You know I’m going nuts over them! The two peanut butters, the buttery, soft, chewiness… there is just so much to love. I have to try that dark chocolate peanut butter. I always see it on the shelved but never actually throw it into the cart. That’s changing now!!

    Hope you had a fantastic Thanksgiving with the fam!

    Reply

    • Averie Sunshine replied: — December 1st, 2013 at 5:09 pm

      Well I cooked for the fam and they loved it :) And you would love this Choc PB, Sally! It’s not overly sweet, it’s thick so it’s nice for baking, and it’s got a nice punch of chocolate, unlike some other choc PBs Ive tried that aren’t very chocolaty!

      And I just pinned a few of your recipes to a group board party I was on today and I saw your cheesecake bars exploded!!!! in like…2 days! congrats :)

      Reply

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    Kristi @ My San Francisco Kitchen — December 1, 2013 at 12:28 pm

    These look incredible! yummmm! Dark chocolate and PB were just meant to be together, and stuffed in a soft PB cookies? OMG!!

    Reply

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    Sarah@WholeAndHeavenlyOven — December 1, 2013 at 12:47 pm

    All that gooey chocolate and peanut butter….in a soft and chewy cookie cup?! These look insanely good Averie!

    Reply

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    Kayle (The Cooking Actress) — December 1, 2013 at 12:48 pm

    ohhh peanut buttery goodness times a million!!!

    Reply

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    Tara | Treble in the Kitchen — December 1, 2013 at 5:29 pm

    It’s officially holiday baking season!!! I will definitely be looking to your site for some fun new ideas :)

    Reply

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    Trish - Mom On Timeout — December 1, 2013 at 5:56 pm

    That tower of cookie cup goodness is going to be in my dreams tonight – I’m sure of it! I’ve really got to try baking with this dark chocolate peanut butter ASAP :) Pinned! Hope you had a wonderful Thanksgiving Averie!

    Reply

    • Averie Sunshine replied: — December 1st, 2013 at 5:58 pm

      Thanks for pinning it to BHG :) I just got you back with those cookies. They look incredible!

      Reply

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    Valerie — December 1, 2013 at 6:24 pm

    As Meg Ryan so eloquently put it: “Yes, yes…yes!” :D

    Reply

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    Jessica @ Portuguese Girl Cooks — December 1, 2013 at 7:28 pm

    I’m pretty much drooling over these right now! After 30 years I’ve just come to like peanut butter (gasp!), so I’m totally feeling these right now!

    Reply

    • Averie Sunshine replied: — December 1st, 2013 at 11:08 pm

      Well thank God you’re on board now! My first cookbook was 100+ PB recipes so I am a big fan to say the least :)

      Reply

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    marla — December 1, 2013 at 7:55 pm

    OMG ~ can someone please bring me these into my bed right now!

    Reply

    • Averie Sunshine replied: — December 1st, 2013 at 11:07 pm

      And I love that you’re in bed at 7:55pm. Add 8 or 9 hours to that for my bedtime :) xo

      Reply

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    Elizabeth @ Confessions of a Baking Queen — December 2, 2013 at 12:05 am

    The queen of pb & chocolate you have done it again!! That skippy spread sounds delish- I must pick it up next time as the store. Love how buttery, chewy and the ooze factor of these cookie cups.

    Reply

    • Averie Sunshine replied: — December 2nd, 2013 at 12:38 am

      the ooze factor is where it’s at :)

      Reply

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    bev@bevcooks — December 2, 2013 at 5:23 am

    Why don’t I live inside your mouth? No seriously.

    Reply

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    Birthday Cookie Cutters — December 3, 2013 at 9:04 pm

    Peanut butter cookie cups are looking really nice and tasty, along with unique shape . Awesome dessert. I really love the stuffed dark chocolate in it. I wish I could eat them as early as possible :) :)

    Reply

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    Rachel @LittleChefBigAppetite — December 4, 2013 at 3:54 pm

    Is this even LEGAL!?!?!?!!?!!?

    Reply

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    Nancy @ gottagetbaked — December 4, 2013 at 4:46 pm

    I wonder if they sell these Skippy versions of PB in Canada because I want to recreate these cookies NOW! Averie, you’re killing me here. Every photo showing the molten chocolatey-peanut-buttery innards are making me drool. I’m especially in love with the photo of the two spoons full of peanut butter. So gorgeous and artistic. Thanks for the tip on freezing the PB first and the photo showing how you made each cookie. Very helpful!

    Reply

    • Averie Sunshine replied: — December 4th, 2013 at 10:49 pm

      Glad you like the step shots and I hope you can find some PB up there, too!

      Reply

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    Samir Khanal — December 25, 2013 at 12:42 pm

    Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups!! Oh Gosh
    I will have to give it a try. Its mouth watering. I am not a chef but I love cooking and I will definitely try to make it . Wish me luck!

    Reply

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    Taylor Locke — January 23, 2014 at 9:54 am

    I made these for my Christmas, and my family loved them! Scooping out the dark chocolate peanut butter was tricky, so I enlisted the help of my husband. They baked and set up perfectly. Thanks!

    Reply

    • Averie Sunshine replied: — January 23rd, 2014 at 2:53 pm

      Glad you guys had a successful tag-team effort :)

      Reply

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    Kris — January 28, 2014 at 9:15 am

    Made these yesterday. I thought I’d have to beat off my hubby as he was circling around the PB dough after I used the mixer on it. :) I seem to have over-frozen the chocolate PB as it was TOO hard to get out and needed softening in the microwave. I did the rounded teaspoon but think I would use a tablespoon next time as somehow my filling seems a little wimpy. I LOVED the honey-roasted PB. Another win!

    Reply

    • Averie Sunshine replied: — January 28th, 2014 at 9:24 am

      My definition of a rounded tsp was basically to the max of what I could insert inside the dough and still get it to seal. There’s no way I could have gotten a full tbsp in there without seepage, but if you could have, go for it next time! The more, the better :) Glad you liked them and yes to honey roasted PB!

      Reply

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