Prepare cookie dough.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and sugars.
Beat in egg and vanilla extract, followed by the peanut butter.
With the mixer on low speed, gradually incorporate flour mixture
until dough comes together.
Place a sheet of wax paper on the countertop and shape dough
into a rough, large log.
Wrap with wax paper and chill for at least 2 hours.
Exact size of the dough log is not important.
Prepare truffles.
In a small, microwave safe bowl, combine chocolate and cream.
Microwave on medium heat for 20-30 seconds, stir well and
microwave again until chocolate has completely melted.
Do this slowly to avoid burning the chocolate.
Chill chocolate in the refrigerator for 20 minutes, until firm but
still easy to scoop.
Shape into 20 teaspoon-sized balls and place each on wax
paper.
Chill until ready to use.
Preheat oven to 350F.
Remove cookie dough from fridge.
Cut the log lengthwise in half, then make 10 horizontal cuts to
slice the dough into a total of 20 even pieces.
Each piece should be a semi-circle in shape.
Press each piece of dough into a mini muffin cup (nonstick or
very lightly greased) and press your finger into the dough to
create a hole in the center.
The hole should not go all the way through the dough.
Place one of the chocolate truffles into the dough and push the
dough around it to completely cover the chocolate.
Bake for 12-14 minutes, until very lightly browned around the
edges.
Cool in the pan, then serve or store in an airtight container.
Makes 20.
Originally Submitted
1/13/2012
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