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Peanut Butter Chocolate Cookie Cups: The Ultimate Recipe Guide

  • Total Time: 60 minutes
  • Yield: 24 cookie cups 1x

Description

Decadent peanut butter cookie cups filled with rich chocolate ganache and topped with your favorite goodies! These are the perfect bite-sized treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup creamy peanut butter
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 12 ounces semi-sweet chocolate chips
  • 1 tablespoon unsalted butter
  • Chopped peanuts
  • Sea salt flakes
  • Mini chocolate chips
  • Reese’s Pieces

Instructions

  1. Cream the Butter and Sugars: In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl occasionally.
  2. Incorporate the Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract and peanut butter. Mix until well combined.
  3. Combine the Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  4. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  5. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes (or longer, even overnight). If chilling overnight, let the dough sit at room temperature for about 15-20 minutes before scooping.
  6. Preheat the Oven and Prepare the Muffin Tin: Preheat your oven to 350°F (175°C). Grease a 24-cup mini muffin tin very well or use mini muffin liners.
  7. Scoop and Shape the Dough: Scoop rounded tablespoons of cookie dough and roll them into balls. Place one ball of dough into each mini muffin cup.
  8. Create the Cup Shape: Using a small tart tamper, the back of a teaspoon, or your fingers, gently press the dough down into each muffin cup, creating a well in the center.
  9. Bake the Cookie Cups: Bake for 10-12 minutes, or until the edges are lightly golden brown.
  10. Cool and Remove from Tin: Let the cookie cups cool in the muffin tin for about 5 minutes before carefully transferring them to a wire rack to cool completely.
  11. Heat the Heavy Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil the cream.
  12. Pour Over Chocolate: Remove the saucepan from the heat and pour the hot cream over the chocolate chips in a heatproof bowl.
  13. Let Sit and Stir: Let the mixture sit for 1 minute, then gently stir until the chocolate is completely melted and the ganache is smooth and glossy.
  14. Add Butter: Stir in the butter until it is melted and fully incorporated into the ganache.
  15. Cool Slightly (Optional): Let the ganache cool slightly for about 10-15 minutes before filling the cookie cups.
  16. Fill the Cookie Cups: Spoon or pipe the chocolate ganache into the cooled peanut butter cookie cups, filling them to the top.
  17. Add Toppings (Optional): While the ganache is still slightly wet, sprinkle with your desired toppings.
  18. Chill (Optional): For a firmer ganache, chill the cookie cups in the refrigerator for about 30 minutes before serving.
  19. Serve and Enjoy: Serve the peanut butter chocolate cookie cups and enjoy!

Notes

  • Peanut Butter Swirl: For a peanut butter swirl effect, melt a small amount of peanut butter and drizzle it over the chocolate ganache before it sets. Use a toothpick or skewer to create a swirl pattern.
  • Different Chocolate: Experiment with different types of chocolate for the ganache, such as dark chocolate, milk chocolate, or white chocolate.
  • Add Espresso Powder: For a mocha flavor, add 1 teaspoon of espresso powder to the chocolate ganache.
  • Salted Caramel: Drizzle salted caramel over the chocolate ganache for a decadent treat.
  • Nutella Filling: Substitute the chocolate ganache with Nutella for a hazelnut chocolate flavor.
  • Make it Vegan: Use vegan butter, plant-based milk for the ganache, and vegan chocolate chips to make this recipe vegan-friendly.
  • Gluten-Free Option: Substitute the all-purpose flour with a gluten-free all-purpose flour blend.
  • Storage: Store the cookie cups in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
  • Freezing: You can freeze the cookie cups for up to 2 months. Thaw them in the refrigerator before serving.
  • Cookies Spreading Too Much: If your cookies are spreading too much, make sure your butter is not too soft and that you have chilled the dough adequately. You can also add a tablespoon or two of extra flour to the dough.
  • Cookies Sticking to the Tin: Make sure you grease the muffin tin very well or use muffin liners.
  • Ganache Too Thin: If your ganache is too thin, add a little more chocolate chips and stir until melted.
  • Ganache Too Thick: If your ganache is too thick, add a little more heavy cream, one tablespoon at a time, until you reach the desired consistency.
  • Prep Time: 30 minutes
  • Cook Time: 11 minutes

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