Peanut butter chocolate cups

Imagine that you eat peanut butter cookie dipped in the dark chocolate ^^, it is what you get from this little cup.

Peanut and chocolate are great combination, the richness of peanut, the sweetness of the cookie and the bitterness from the chocolate make this treat so special.
I love using brown sugar in the cookie dough, the sweetness is mellow and it gives the dough extra moisture.
When dividing the dough it depends on the size of your mini muffin tins, don't put the dough too much or the cookie dough will overflow, and you won't get cute cookie cups.
I think decorating makes this cups more adorable but it won't effect the taste so you can do it or skip, it's up to you.
  

Peanut butter chocolate cups 

Makes 30-35 pieces

Cookies
115g ............................... Unsalted butter
85g ................................ Chunky peanut butter
90g ................................ Granulated sugar
100g .............................. Brown sugar
1 ..................................... Egg
165g ............................... All purpose flour
1/2tsp ............................ Baking soda
1/2tsp ............................ Salt

Filling
50g ................................. Dark chocolate (I use 60%)
45g ................................ Whipping cream
17g ................................. Unsalted butter
1tsp ............................... Vanilla extract

Decoration
2tsp .............................. Smooth peanut butter (optional)

Ingredients for cookie: Unsalted butter, salt, all purpose flour, baking soda, granulated sugar, egg, chunky peanut butter, and brown sugar
Preheat the oven to 165°C.
Sift the flour and baking soda together.
Butter the muffin tins.

Beat the butter with salt until soft, add both granulated sugar and brown sugar, then beat until combine.
Add the peanut butter, beat to combine, add the egg and beat to combine.

Pour the sifted flour mixture into the bowl, fold to combine.

Divide into the mini muffin tins (about 2tsp- 1tbsp per piece), bake for 14-16 minutes or until golden brown.
Remove from the oven and press teaspoon measuring spoon on the top.
Let the cookie cool completely before removing from the tins.

Ingredients for chocolate filling: whipping cream, butter, dark chocolate and vanilla extract

Put the whipping cream in microwavable cup, warm in the microwave for 50 seconds (600w). Pour the dark chocolate into the cup, stir slowly then add the vanilla extract and butter into the cup, stir until smooth.

Let the filling cool and pour into the piping bag. Pipe the filling into the cookies.
If you want to decorate, warm the smooth peanut butter until soft, put the peanut butter into the piping bag and pipe over the chocolate filling. 
Refrigerate until firm before serving, keep in the fridge.

Peanut butter chocolate cups