Introduction

Peanut butter cookie cups are a delightful treat combining crumbly cookies with creamy nut butter and rich dark chocolate. These bite-sized cups are perfect for a snack or a sweet indulgence that’s easy to make at home.

Peanut Butter Chocolate Cookie Cups Recipe - Recipe Image

Ingredients

175g butter, softened
200g light brown soft sugar
100g golden caster sugar
1 tbsp vanilla extract
1 large egg
250g plain flour
½ tsp bicarbonate of soda
Pinch of salt
150g dark chocolate (at least 70% cocoa solids)
240g peanut or almond butter

Instructions

Step 1: Preheat the oven to 190°C (170°C fan)/gas mark 5. In a bowl, beat the softened butter, light brown sugar, golden caster sugar, and vanilla extract with an electric whisk until pale and fluffy. Then beat in the egg until combined.
Step 2: Add the plain flour, bicarbonate of soda, and a pinch of salt. Mix everything together gently with a spatula until a dough forms.
Step 3: Break the dough into golf-ball-sized lumps (about 65g each). Press each lump into the holes of a 12-hole muffin tin, pushing the dough up the sides so it forms a cup about halfway up if using a deep tin.
Step 4: Bake the cookie cups for 15 minutes or until golden. The dough will sink while baking. Allow them to cool enough to handle, then gently press the dough back up the sides of each cup. Leave to cool completely in the tin.
Step 5: Melt the dark chocolate in a heatproof bowl either in the microwave in 20-second bursts or over a pan of barely simmering water, ensuring the bowl does not touch the water.
Step 6: Carefully remove the cooled cookie cups from the tin using a knife if needed. Spoon 1 teaspoon of peanut or almond butter into the center of each cup, then cover with the melted chocolate.
Step 7: Leave the cookie cups to cool until the chocolate sets, about 1 hour. Once set, they are ready to enjoy.

Tips & Variations

Use almond butter for a slightly different nutty flavor and texture.
For an extra crunch, sprinkle a few chopped nuts or sea salt on top of the melted chocolate before it sets.
If you don’t have a muffin tin, silicone molds can work as a substitute.
Chill the dough briefly before shaping to make handling easier, especially in warm kitchens.

Storage

Store the peanut butter cookie cups in an airtight container at room temperature for up to five days. If your home is warm, keep them in the fridge to prevent the chocolate from melting. To enjoy at room temperature, allow chilled cups to soften slightly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of smooth?

Yes, crunchy peanut butter works well and adds a delightful texture contrast inside the smooth chocolate cup.

Can I make these cookie cups gluten-free?

Substitute plain flour with a gluten-free flour blend that’s suitable for baking. The texture may vary slightly, but the cookie cups should still turn out delicious.

Peanut Butter Chocolate Cookie Cups Recipe

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4.5 from 114 reviews

Delicious homemade peanut butter cookie cups featuring a golden, buttery cookie shell filled with creamy peanut butter and topped with rich dark chocolate. These treat-sized desserts are perfect for satisfying your sweet tooth with a delightful combination of textures and flavors.

Author: Maya
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes
Yield: 12 cookie cups 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

175g butter, softened
200g light brown soft sugar
100g golden caster sugar
1 tbsp vanilla extract
1 large egg
250g plain flour
½ tsp bicarbonate of soda
Pinch of salt

Filling and Topping

150g dark chocolate (at least 70% cocoa solids)
240g peanut or almond butter

Instructions

Preheat the Oven: Preheat your oven to 190°C (170°C fan) or gas mark 5 to prepare for baking the cookie cups.
Make the Cookie Dough: In a bowl, combine the softened butter, light brown soft sugar, golden caster sugar, and vanilla extract. Beat with an electric whisk until the mixture is pale and fluffy. Beat in the egg until fully incorporated. Add the plain flour, bicarbonate of soda, and a pinch of salt, then mix gently with a spatula until all ingredients come together into a dough.
Shape the Cookie Cups: Break off golf-ball-sized lumps of dough, approximately 65g each. Press each lump into the holes of a 12-hole muffin tin, making sure the dough comes up the sides and forms a cup shape. If using a deep muffin tin, ensure the dough reaches about halfway up the sides of each hole.
Bake the Cookie Cups: Bake in the preheated oven for 15 minutes or until golden brown. The dough will sink as it bakes. Remove from the oven and allow the cookie cups to cool slightly until they are cool enough to handle.
Reform the Cups: Once cool enough, carefully press the cookie dough up along the sides of each muffin hole again to reform the cup shape. Leave the cookie cups to cool completely in the tin.
Melt the Chocolate: Break the dark chocolate into a heatproof bowl. Melt it either in the microwave using 20-second bursts, stirring between each, or place the bowl over a pan of barely simmering water ensuring the bowl doesn’t touch the water until the chocolate is smooth and fully melted.
Add Peanut Butter and Chocolate Topping: Gently remove the cooled cookie cups from the muffin tin, using a cutlery knife if needed. Spoon about 1 teaspoon of peanut or almond butter into the centre of each cookie cup. Then, cover the peanut butter with the melted dark chocolate.
Set the Chocolate: Allow the chocolate-topped cookie cups to cool at room temperature until the chocolate sets, which should take about 1 hour.
Store Properly: Store the peanut butter cookie cups in an airtight container. They will keep well for up to five days, making them ideal for preparing ahead of time or sharing with friends and family.

Notes

You can substitute almond butter for peanut butter for a different nutty flavor or to accommodate nut allergies.
To melt chocolate without a microwave, use a double boiler method to prevent burning the chocolate.
Pressing the dough back up the sides after baking ensures a perfect cup shape to hold the filling.
These cookie cups can be stored at room temperature; refrigerating may cause the chocolate to become too hard.
Make sure the butter is softened, not melted, to achieve the right cookie dough consistency.

Keywords: peanut butter cookie cups, peanut butter desserts, chocolate peanut butter treats, baked cookie cups, easy dessert recipes