Peanut Butter Caramel Cookie Cups
PEANUT BUTTER CARAMEL COOKIE CUPS
Imagine biting into a cookie to find it filled with a sweet and salty peanut butter caramel filling oozing out. That's what this is! Vegan and gluten free, top these cookie cups with a chocolate layer of melted dark chocolate chips to seal in all the flavour. A recipe like this is a crowd pleaser, go ahead an give it a try!
- 1.5 cup flour, gluten free
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup vegan butter, unsalted and softened
- 3/4 cup coconut sugar
- 1 flax egg
- 1 tsp vanilla extract
- 1 cup dark chocolate chips
PB Caramel Filling
- 1 cup Macro Mike Salted Caramel PB + Peanut Butter
- 1 tbsp almond butter
- 1.5 tbsp rice malt syrup
- 2 tsp coconut oil
- 150g vegan chocolate chips, melted
- 15g coconut oil
Preheat the oven to 160 degrees C.
Have two mini muffin pans ready.
In a medium bowl, whisk together the flour, salt, and baking soda.
In a large mixing bowl, beat the butter and brown sugar until light and creamy, about 2-3 minutes.
Beat in the flax egg and vanilla.
Gradually beat in the flour mixture.
Stir in the chocolate chips.
Roll the dough into 1-inch balls (roughly 1 tablespoon each) and add to each tin in the muffin pan.
Bake 10-12 minutes or until cookies fill the cup, done in the middle, and are golden brown.
Immediately using a round teaspoon (or something similar), press down into the center of each cookie cup, making an indentation deep enough to fill later.
Cool completely before removing from the pans.
For the PB caramel filling, mix peanut butter with a small amount of water until a thick paste is formed.
Add the rest of the ingredients and mix.
If mixture is a little runny add more peanut butter!
Spoon the PB caramel mixture into the cooled cookie cups.
For the chocolate tops, melt chocolate in a heat proof bowl and mix in coconut oil.
Pour over the top and refrigerate for a few hours to set.
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