Late night means raiding the dark corners of the pantry more than ever these days. The other evening Amy and I were daydreaming about the conveniences before this period of quarantine while scouring our makeshift pantry for supplies. We pieced together the fixings to make our own no-fuss peanut butter cup cookies.
To make the cookie dough: Whisk together the granulated sugar, egg and butter in a bowl. In a separate bowl, sift the flour, baking soda and salt together, then add the contents of the other bowl, stirring well with a wooden spoon or using your hands to make a dough. Wrap in plastic wrap and place in the fridge until ready to use.
To make the peanut butter cups: Bring a small pot of water to a boil and place a heatproof mixing bowl over it to create a double boiler. Turn the heat off, then add the chocolate and milk to the bowl. Allow to sit for 2 minutes before mixing with a rubber spatula to combine and form a smooth chocolate mixture.
In a small bowl, use a fork or whisk to combine the peanut butter and confectioners' sugar.
Dollop small circles of the chocolate mixture into individual cups of a muffin tin or on a sheet pan, until you use about half of the chocolate mixture. Drop a small dollop of the peanut butter mixture onto each chocolate dollop, then cover the peanut butter mixture with the remaining chocolate mixture. Refrigerate or freeze the peanut butter cups until they are firm and set.
Preheat the oven to 375 degrees F.
Remove the cookie dough from the fridge and make Ping-pong ball-size cookies. Evenly space them on a sheet tray, pressing each to flatten slightly. Press a peanut butter cup into the center of each cookie. If you have sea salt, sprinkle a bit over each.
Bake for about 8 minutes before checking your progress. Rotate the pan if necessary at this point, then remove from the oven when the edges of the cookies are brown and begin to form creases, usually about 10 minutes total is perfect, but some ovens run hotter than others.