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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Yummy, mini chocolate pie cookies. Dare I say more? I did not include the 1 hours dough chilling time. Ingredients:
1 cup unsalted butter, softened |
1 cup creamy peanut butter |
1 cup sugar |
1 cup packed light brown sugar |
2 eggs |
2 teaspoons vanilla extract, divided |
2 1/2 cups all-purpose flour |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
1 cup milk chocolate chips |
1 cup semi-sweet chocolate chips |
1 (14 ounce) can sweetened condensed milk |
Directions:
1. Pastry Shells:.
2. In a mixing bowl, cream butter, peanut butter and sugars.
3. Add eggs and 1 teaspoon vanilla.
4. Stir together the flour, baking soda and salt, adding this to the creamed mixture.
5. Mix well.
6. Chill for 1 hour.
7. Preheat oven to 325°F.
8. Lightly grease mini-muffin pans.
9. Shape batter into 1-inch balls and place balls in lightly greased mini-muffin tins.
10. Bake for 14 to 16 minutes or until lightly browned.
11. Remove from oven and immediately make wells in the center of each by lightly pressing with a small teaspoon.
12. Cool in pans for 5 minutes, then carefully remove to wire racks.
13. Filling:.
14. Melt chocolate chips in a double boiler over simmering water. Stir in condensed milk and remaining 1 teaspoon vanilla; mix well.
15. Using a small pitcher or pastry bag, fill each shell with filling.
16. Store in an airtight container in a cool place. Makes 8 dozen cookies.
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