It. Is. Hot here in Arizona. I’m talking, go-on-an-overnight-trip-and-your-Nest-senses-you’re-not-wandering-around-so-it-shuts-off-the-a/c-and-you-come-home-to-a-sweltering-house-and-a-baking-drawer-full-of-bags-of-melted-chocolate-chips hot.
At first I thought “Well, that Nest isn’t so f’ing smart after all, is it?” Then I thought, “I can’t throw out all this damn chocolate, but what could I possibly make with it that won’t require me to turn on the oven?”
Thankfully the other day I bookmarked a recipe on howsweeteats.com for chocolate chip cookie dough cups. But much to my dismay, even my mini chocolate chips had devolved to a pile of hot brown goop (uh-huh. guh-ross visual.) I did, however have a jar of mini M&M’s tucked away for emergencies.
Ding. Ding. Ding… Cookie Dough Peanut Butter Cups with Mini M&M’s. Good thing those little guys melt in your mouth, but not in the candy jar.
2 1/2 cups milk chocolate chips
1/2 cup unsalted butter
1/3 cup firmly packed light brown sugar
1 tsp vanilla extract
1/3 cup creamy peanut butter
1 cup confectioners sugar
3 tbsp all-purpose flour
1/2 cup mini M&M’s
In a microwave safe glass bowl, melt the butter for 30 seconds then add the brown sugar and whisk to combine and dissolve. Whisk in the peanut butter and vanilla, then transfer to the refrigerator for 15 – 20 minutes to cool.
Line a mini-muffin tin with paper liners. Melt 1 3/4 cups of the chocolate chips in a microwave safe bowl for 30 seconds, stir, then melt for another 20 seconds and stir to melt completely. Spoon around 1 tsp of melted chocolate into each paper liner, then use a pastry brush to bring the chocolate evenly up the sides of the liner. Throw that in the fridge for around 20 minutes to set the chocolate.
Remove the peanut butter mixture and add in the confectioners sugar and flour, and stir to combine until free of lumps. Fold in the mini M&M’s and return to the refrigerator to chill for around 10 minutes.
Once the chocolate has set, drop around 1 tsp of the cookie dough into each cup and lightly pack down. Throw the tray back in the fridge while melting the remaining chocolate in the microwave for 30 seconds. Spoon enough melted chocolate on top of the cookie dough to cover and smooth with the back of the spoon. Chill for another 20 minutes, or until the chocolate has completely set. Store these bad boys in the refrigerator for best results.
Best thing that’s ever happened to me as a result of almost passing out from heat stroke. True story.