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Choc peanut butter cookie cups
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Prep Time:
45 minutes
Cook Time:
5 minutes
Total Time:
50 minutes
Irresistible biscuit cups filled with creamy peanut butter and a decadent dark chocolate drizzle.
Ingredients:
  • 24 Choc Ripple biscuits
  • 180g (2/3 cup) smooth peanut butter
  • 40g butter, chopped, at room temperature
  • 30.00 gm icing sugar
  • 50g dark chocolate, melted, cooled
  • Chopped unsalted roasted peanuts, to sprinkle
Instructions:
  • Preheat the oven to 180C/160C fan forced. Gently lay a biscuit over each hole of two 12-hole patty pans. Bake for 2 minutes until the biscuits slightly soften. Press the biscuits carefully into the holes to create cups. Allow them to cool before transferring to a wire rack.
  • In a bowl, use electric beaters to blend the peanut butter, butter, and icing sugar until smooth. Divide the mixture among the cookie cups, smoothing the surface of each. Drizzle with chocolate and sprinkle with peanuts. Chill in the fridge for 30 minutes until set.

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