If you are looking for something to give you a sugar buzz, look no further. This dessert is super rich, and so sinfully sweet that it may cause you to go into a sugar coma. It is also perhaps my new favorite dessert. How you can beat a warm peanut butter chocolate chip cookie topped with vanilla ice cream? It’s the best of two worlds combined into one amazing dessert.
We typically don’t have desert with dinner, but after a particularly long and stressful week, I decided to surprise Brad with a special dinner on Saturday night. I knew this would be the perfect dessert to top off the meal, as the man loves anything with chocolate and peanut butter. I had the ramekins ready to go in the refrigerator, and then just popped them in the oven while we ate dinner. There were a fabulous way to end a delicious meal.
Peanut Butter Chocolate Cookie Cups
Yields: 3-4 servings
1/4 cup (1/2 stick) unsalted butter, softened
1/3 cup peanut butter
1/4 cup white sugar
1/4 cup packed brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup + 2 tablespoons all-purpose flour
Vanilla ice cream
Preheat the oven to 350 degrees. Grease two 2 1/2-3 inch ramekins. (You can use muffin tins if you don’t have ramekins).
Combine the flour, baking soda and salt in a bowl, set aside. In the bowl of a stand mixer or with a hand mixer, beat the butter, peanut butter and sugars for 2 minutes, until light and fluffy. Add in the egg and vanilla. Gradually add in the flour mixture on low speed.
Fill the ramekins 3/4 full with the cookie dough and pack slightly. Bake for 10-12 minutes, until just
beginning to brown on the outside, but still slightly undercooked on the inside
Top immediately with chocolate chips and allow to melt slightly, then top with ice cream. Add extra chocolate chips or hot fudge if desired.
Source: Adapted from Sing For Your Supper