Print

Peanut Butter Chocolate Cookie Cups Recipe

Print Recipe

★★★★★

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.

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

  1. Preheat the Oven: Preheat your oven to 190°C (170°C fan) or gas mark 5 to prepare for baking the cookie cups.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Set the Chocolate: Allow the chocolate-topped cookie cups to cool at room temperature until the chocolate sets, which should take about 1 hour.
  9. 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

Find it online: https://messykitchenmagic.com/peanut-butter-chocolate-cookie-cups-recipe/