Normally, the day after a holiday is a little sad, knowing you’re back to normal life, whatever that may be. However, I’ve found over the years that there’s nothing like sale on the leftover products that can make it all better. I shifted from the sale racks in department stores to the candy aisles at convenience stores once I started baking more. That 75% off candy section the day after a holiday is pure gold, those lonely bulk bags just begging you to bring them home like they were a basket full of puppies. This recipe takes advantage of that candy loot, using miniature peanut butter cups pressed into a rich chocolate cookie right as it comes out of the oven. No post-holiday blues when these tassies are on the table! I use my trusty cookie scoop to make sure the dough is divided evenly.
Makes 20 cookies
Ingredients
- 2 ounces (57 grams) bittersweet chocolate, coarsely chopped
- 4 tablespoons unsalted butter
- ½ cup (65 grams) all-purpose flour
- 1/4 cup (30 grams) cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (150 grams) granulated sugar
- 1 egg (50 grams)
- 1/2 teaspoon vanilla extract
- 20 unwrapped miniature peanut butter cups
Instructions:
Make the Tassies:
- Preheat the oven to 375˚F. Coat a mini muffin pan with non-stick spray and set aside.
- In a heatproof bowl set over a pot of simmering water, melt the chocolate and butter, stirring occasionally to combine. Alternatively, microwave at 20 second intervals until melted, stirring after each interval to combine. Remove from heat to cool slightly.
- In a small mixing bowl, whisk together the flour, cocoa, baking soda and salt. Set aside.
- Mix the sugar, egg and vanilla into the chocolate mixture to combine and then slowly add the flour mixture until just incorporated.
- Evenly divide the batter into the mini muffin cups and bake for 8 minutes or until just set. Remove from the oven and immediately press a mini peanut butter cup into each ball. Let cool completely in the pan before carefully removing. Tassies can be stored at room temperature in an airtight container for up to 3 days.
