Peanut Butter Chocolate Chip Cups (Print Version)
# Ingredients:
→ Chocolate Ganache
01 -
4 oz. high-quality dark chocolate bar, chopped
02 -
4 oz. heavy cream
→ Peanut Butter Filling
03 -
½ cup creamy peanut butter
04 -
½ cup powdered sugar, sifted
05 -
1 Tbsp. unsalted butter
06 -
Pinch of salt
→ Cookie Cups
07 -
1 batch Kroll's Kookies cookie dough (chocolate chips omitted)
→ Optional Garnishes
08 -
Sea salt flakes
09 -
Crushed peanuts
# Instructions:
01 -
Heat heavy cream until warm but not boiling. Pour over the chopped dark chocolate and let sit for 1 minute. Whisk until completely smooth and glossy. Transfer to refrigerator to chill.
02 -
Combine peanut butter, sifted powdered sugar, unsalted butter, and salt in a microwave-safe bowl. Heat for 20-30 seconds, then stir until completely smooth and well incorporated.
03 -
Preheat oven to 400°F (200°C). Prepare Kroll's Kookies cookie dough according to recipe instructions, omitting the chocolate chips.
04 -
Line a standard muffin tin with paper liners. Scoop portioned cookie dough into each well and press to create cup shapes with raised edges. Bake for 10-12 minutes until edges are golden brown.
05 -
If needed, remove partially baked cups from oven midway through cooking and reshape the centers with the back of a measuring spoon to maintain cup structure. Return to oven to finish baking.
06 -
Once cookie cups have cooled, spoon approximately 2 teaspoons of peanut butter filling into each cup. Top with 1 tablespoon of chocolate ganache. If desired, garnish with sea salt flakes or crushed peanuts.
07 -
Refrigerate assembled cups for 1 hour to set if serving immediately. For best flavor, bring to room temperature before serving.
# Notes:
01 -
Use high-quality chocolate for the best ganache texture and flavor.
02 -
Cookie cups can be frozen for up to 2 months in an airtight container.
03 -
Re-shape cookie cups during baking to maintain their structure if they puff up too much.