These mini cheesecakes are wonderful in all kinds of ways. First and foremost they are peanut butter and who doesn’t love peanut butter? They are topped with a drop of delicious Ghirardelli chocolate and Reese’s mini peanut butter cups.
Chocolates chip cookies: Notes: I use 1 cup fresh Ghiradelli semi sweet chocolate chips. 4 TBSP vanilla, 1/4 TSP salt. Add chopped walnuts, pecans or a mix of the two. More nuts than chips. Loosley drop cookie dough on parchment paper. Cook center oven until bottom is lightly brown around 10 or 11 minutes. Then keep cookies on sheet until the pan has cooled down and the cookies are cooked all the way through. Cookies should be soft but still hard enough that they will not fall apart.