Introduction

These peanut butter cookie cups combine the classic flavors of buttery cookies, rich peanut butter, and dark chocolate into a delightful treat. Perfect for sharing or savoring on your own, they offer a delicious balance of sweet and salty in every bite.

Peanut Butter 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.
Step 2: Beat in the egg until fully combined. Then add the plain flour, bicarbonate of soda, and a pinch of salt. Mix everything together with a spatula until a dough forms.
Step 3: Break off golf-ball-sized portions of dough (about 65g each) and press them into the holes of a 12-hole muffin tin, ensuring the dough comes up the sides to about halfway if using a deep tin.
Step 4: Bake for 15 minutes until golden. The dough will sink as it cooks. Allow the cookie cups to cool until cool enough to handle, then gently press the dough back up the sides of each hole to form the cups. Leave to cool completely.
Step 5: Break the dark chocolate into a heatproof bowl and melt it until smooth, using 20-second bursts in the microwave or a double boiler method over simmering water (making sure the bowl doesn’t touch the water).
Step 6: Carefully remove the cookie cups from the tin, using a knife if needed to loosen the edges. Spoon 1 teaspoon of peanut or almond butter into the center of each cup.
Step 7: Cover the nut butter with the melted chocolate. Leave the cookie cups to cool at room temperature until the chocolate sets, about 1 hour.

Tips & Variations

For a different flavor, try using almond butter or sunflower seed butter instead of peanut butter.
If you prefer a sweeter chocolate layer, swap dark chocolate for milk chocolate or a combination of the two.
Make sure the cookie dough is well chilled before pressing into the tin for easier handling and better shape retention.
Use a non-stick muffin tin or line with silicone liners to help with easy removal.

Storage

Store the peanut butter cookie cups in an airtight container at room temperature for up to five days. To maintain the chocolate’s texture, keep them away from heat and direct sunlight. If the chocolate softens, you can chill them briefly before serving. These treats are best enjoyed fresh but can be refrigerated to extend shelf life, allowing them to come back to room temperature before eating.

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 lovely texture inside the cookie cups.

What if I don’t have a muffin tin?

You can shape the dough into small balls and create a shallow indentation for the filling after baking, but using a muffin tin helps get the classic cup shape more easily.

Peanut Butter Cookie Cups Recipe

Print Recipe

★★★★★

4.9 from 147 reviews

Deliciously indulgent peanut butter cookie cups featuring a buttery, soft cookie base filled with creamy peanut butter and topped with rich dark chocolate. These treats are perfect for satisfying your sweet tooth with the perfect balance of textures and flavors.

Author: Marco
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 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

Prepare the cookie dough: Preheat your oven to 190C (170C fan)/gas mark 5. In a mixing 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. Then beat in the egg thoroughly.
Combine dry ingredients: Add the plain flour, bicarbonate of soda, and a pinch of salt to the wet ingredients, mixing everything together gently with a spatula until just combined to form the cookie dough.
Shape and bake the cookie cups: Break off golf-ball-sized lumps of dough (about 65g each). Press each lump firmly into the holes of a 12-hole muffin tin, coming up the sides about halfway if using a deep muffin tin. Bake in the preheated oven for 15 minutes until golden. The dough will sink in the center as it bakes, so let them cool enough to handle before gently pressing the sides up again to form cups. Leave to cool completely in the tin.
Melt the chocolate: Break the dark chocolate into a heatproof bowl and melt it either in the microwave in 20-second bursts, stirring in between, or by placing the bowl over a pan of barely simmering water (double boiler method), ensuring the bowl does not touch the water. Stir until smooth and fully melted.
Assemble the cookie cups: Carefully remove the cookie cups from the tin, using a knife to assist if necessary. Spoon 1 teaspoon of peanut or almond butter into the center of each cookie cup. Then spoon the melted chocolate over the nut butter to cover it.
Set the chocolate topping: Leave the cookie cups on a flat surface until the chocolate has completely set, which will take about 1 hour at room temperature.
Storage: Store the finished peanut butter cookie cups in an airtight container. They will keep fresh for up to five days.

Notes

If you prefer, you can use almond butter as an alternative to peanut butter.
Ensure the cookie cups are completely cool before adding the chocolate and nut butter to prevent melting and mixing.
For easier removal, lightly grease your muffin tin before pressing in the dough.
Using chocolate with at least 70% cocoa solids adds a rich and slightly bitter contrast to the sweet cookie and peanut butter filling.
These treats can be stored at room temperature in an airtight container for up to five days.

Keywords: Peanut butter cookie cups, chocolate peanut butter cups, homemade cookie cups, baked cookie treats, peanut butter desserts