You start by heating butter until milted and then stir in brown sugar, then remove from heat and whisk in the peanut butter.
I whisked in the vanilla and it looked pretty liquidy.
But after the 20 minutes of cooling, it firmed up nicely, just like dough. And I added the chocolate chips (mini chips would be best for this).
While it cooled, I lined my most favoritist cup molds with chocolate. I have found an even faster way to do this by putting just the right amount of chocolate chips (6 small or 4 big) into each cup and then putting that in the microwave until it just melts. Then using my finger to spread it around and up the sides. SO simple!
Once the dough was cool, I rolled it up into little balls.
And placed each ball into a cup.
The pushed each ball down so it was flat and just below the top.
At this point I melted more chocolate, placed a dollop on top of each cup, and then tamped it down so it created the top of the cup. When you bought into it, you could see a perfect dough filled chocolate cup. I am explaining this to you because I was too busy eating these suckers to take a picture. WHOOPS!
I really liked these, but they were just too close to the peanut butter cups (and not quite as good) to make it into the usual repertoire. I made these again the following week and did it without the peanut butter. I kept adjusting the recipe until it tasted more like cookie dough (including adding flour to get the consistency right) and it was DAMN good. That version may make it… we’ll see.