Chocolate Peanut Butter Cookie Cups

This peanut butter chocolate chip cookie cup recipe transforms ordinary cookies into indulgent mini desserts with a creamy peanut butter center and rich chocolate ganache topping. It's the perfect balance of sweet, salty, and chocolatey flavors in a convenient handheld treat.

I created these cookie cups for my daughter's birthday party last year, and they've become our most requested dessert for every family gathering since. The combination of textures makes them irresistible even to the pickiest eaters.

Ingredients

• For the Chocolate Ganache: High quality dark chocolate bar adds the perfect bittersweet flavor that balances the sweet peanut butter
• Heavy cream: Creates that silky smooth texture that melts in your mouth
• For the Peanut Butter Filling:
• Creamy peanut butter: Opt for a traditional brand like Jif or Skippy for consistent results
• Powdered sugar: Sweetens while maintaining the creamy texture
• Unsalted butter: Adds richness and helps create the perfect consistency
• Pinch of salt: Enhances all the flavors and cuts through the sweetness
• For the Cookie Cups:
• Prepared cookie dough: Use your favorite chocolate chip cookie recipe but leave out the chips
• Optional Additions:
• Sea salt flakes: A light sprinkle adds a gourmet touch and enhances the chocolate
• Crushed peanuts: Provides extra texture and amplifies the peanut flavor

Step-by-Step Instructions

Prepare the Ganache:

Heat heavy cream in a small saucepan until it just begins to simmer around the edges. Pour the warm cream over your chopped chocolate in a heat proof bowl. Let it sit undisturbed for about 2 minutes to allow the chocolate to melt. Gently whisk from the center outward until completely smooth and glossy. Place in refrigerator to cool while preparing other components.

Create the Peanut Butter Filling:

Combine peanut butter, sifted powdered sugar, butter and salt in a microwave safe bowl. Heat for 30 seconds, then stir vigorously until completely smooth. The mixture should be slightly warm and have a flowing consistency. If too thick, microwave for an additional 10 seconds.

Shape the Cookie Cups:

Preheat your oven to 400°F and line a standard 12 cup muffin tin with paper liners. Divide the cookie dough into 12 equal portions, rolling each into a ball. Press each ball into the bottom and up the sides of the muffin cups, creating a well in the center. The dough should be about 1/4 inch thick all around.

Bake to Perfection:

Place the muffin tin in the preheated oven and bake for 5 minutes. Remove and use the back of a tablespoon to reshape the wells as they will have puffed up. Return to the oven and bake for another 5 to 7 minutes until the edges are golden brown but not too dark. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Assemble the Cookie Cups:

Once the cookie cups have completely cooled, spoon about 2 teaspoons of the peanut butter filling into each cup, spreading it evenly. Then top with 1 tablespoon of the chocolate ganache, which should be cooled but still pourable. If necessary, gently warm the ganache for a few seconds to achieve the right consistency.

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The first time I made these for my husband, he ate four in one sitting. The dark chocolate ganache is definitely the key ingredient here. I discovered that using a chopped chocolate bar rather than chocolate chips creates a much silkier ganache because quality chocolate bars contain more cocoa butter.

Storage Solutions

These cookie cups can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. The cookie cups will firm up when chilled, so I recommend letting them come to room temperature for about 30 minutes before serving for the best texture experience.

Make Ahead Magic

You can prepare all components separately up to 3 days in advance. Store the baked cookie cups at room temperature in an airtight container. Keep the ganache and peanut butter filling refrigerated, then bring to room temperature before assembly. This makes them perfect for busy holiday baking schedules.

Customization Options

While the classic peanut butter and chocolate combination is hard to beat, you can easily customize these cookie cups. Try almond or cashew butter for a different flavor profile. White chocolate ganache creates a beautiful contrast with the peanut butter. You could even add mini chocolate chips or crushed pretzels to the peanut butter layer for extra texture and flavor complexity.

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These cookie cups are the ultimate dessert for any occasion—delicious, easy to make, and guaranteed to impress your guests.

Frequently Asked Questions

→ Can I use natural peanut butter for the filling?

While natural peanut butter can work, it tends to separate and may create a less stable filling. For best results, use conventional creamy peanut butter for a more consistent texture and flavor.

→ How do I prevent the cookie cups from collapsing?

To maintain structure, press the dough firmly against the muffin tin sides before baking. Check halfway through baking and reshape with the back of a spoon if needed. Allow to cool completely before removing from the tin.

→ What chocolate works best for the ganache?

High-quality dark chocolate (60-70% cacao) produces the best ganache. Chocolate bars work better than chips as they don't contain stabilizers that can affect melting. For a sweeter version, semi-sweet chocolate can be substituted.

→ Can I make these cookie cups ahead of time?

Yes! These cups store well in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 months. Allow to come to room temperature before serving for the best flavor and texture.

→ What can I use instead of a muffin tin?

If you don't have a standard muffin tin, you can use mini muffin tins for bite-sized versions (reduce baking time by 2-3 minutes). Alternatively, specialized cookie cup pans are available, or you can shape the cookies over the bottom of the muffin tin turned upside-down.

→ How do I know when the cookie cups are properly baked?

The cookie cups should be golden brown around the edges but still slightly soft in the center when removed from the oven. They'll continue to firm up as they cool. Overbaking can make them too crisp and difficult to bite into.