Reese's Peanut Butter Cookie Cups

Peanut Butter Cookie Layer:

1/2 cup unsalted butter, softened

1 cup packed light brown sugar

1 egg

1 cup creamy peanut butter

1 1/2 cups all-purpose flour

1 tsp salt

14 Reese’s Peanut Butter Cups, frozen (0.55 ounces each)

Peanut Butter Cookie Dough Layer:

1/4 cup unsalted butter, softened

1/2 cup packed light brown sugar

2 Tbsp milk

1/2 cup creamy peanut butter

1/2 cup plus 2 tablespoons all-purpose flour

1/2 tsp salt

Ganache Layer:

3/4 cup semisweet chocolate chips

1/4 cup heavy cream

7 0.55-ouncce Reese’s Peanut Butter Cups, frozen (0.55 ounces each)

To make the peanut butter cookie crust, heat oven to 350˚F. Mix butter and sugar until creamed in a large bowl. Mix in egg and peanut butter until smooth; stir in flour and salt. Grease 14 cups of 2 muffin pans and press dough evenly into the bottom of the cups. Bake at 350˚F for 12 minutes or until light golden brown and set. Immediately press a frozen Reese’s Peanut Butter Cup into the center of each cookie cup. Let cool 5 minutes, then remove from pan, place on wire racks, and allow to cool completely, about 30 minutes. 

To make the peanut butter cookie dough, add the butter and brown sugar to a large bowl and mix until creamy. Mix in the milk and the peanut butter, then stir in the flour and salt. Spread the peanut butter cookie dough evenly over the cooled cookie cups.  

To make the ganache, place chocolate chips and cream in a small microwavable bowl; microwave on high for 1 minute, stirring after 30 seconds. Continue stirring until the chips are melted and the mixture is smooth. Place dollaps of ganache on top of the cookie dough layer. Place cookie cups in the refrigerator for an hour or until ganache is set. Cut Reese’s Peanut Butter Cups in half and garnish cups with them, if desired.

http://www.beantownbaker.com/2011/06/friday-favs-cake-batter-and-bowl-makes.html