Chocolate Peanut Butter Cookie Cups are a delightful treat that brings together the richness of chocolate and the creamy, nutty taste of peanut butter in a single bite. These little cups are not only delicious but also convenient to make for parties, family gatherings, or simply as a sweet indulgence at home. The perfect balance of textures—the soft cookie base, the smooth peanut butter filling, and the chocolate topping—makes them irresistible. This recipe is a great way to satisfy both cookie and candy cravings at once while being easy enough for beginner bakers.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup creamy peanut butter
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture until combined.
- Roll the dough into small balls and place them into the mini muffin pan, pressing gently to form a cup shape. Bake for 10–12 minutes until lightly golden. Once removed from the oven, immediately press the center of each cookie with the back of a spoon to maintain the cup shape. Allow them to cool slightly in the pan.
- In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between until smooth. Spoon about a teaspoon of peanut butter into each cookie cup, then top with melted chocolate. Let the cups set at room temperature or refrigerate until firm before serving.
Servings
Makes approximately 24 cookie cups
Nutritional Info (per serving, approx.)
Calories: 210
Fat: 12g
Carbohydrates: 25g
Protein: 4g
Sugar: 15g
Fiber: 1g
Notes
These cookie cups can be stored in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them and allow them to come to room temperature before serving for the best flavor and texture. You can also freeze them for up to 2 months.
Tips
Use a non-stick mini muffin tin for easy removal. If the cookie dough sticks, allow it to cool before gently loosening with a butter knife. For a richer taste, use dark chocolate chips instead of semi-sweet. If you prefer crunchy peanut butter, it will add extra texture to the filling. To make them more festive, top with sprinkles, chopped peanuts, or a drizzle of white chocolate.
Health Benefits
While these treats are indulgent, they do offer some nutritional perks. Peanut butter is a good source of protein, healthy fats, and important vitamins like vitamin E and magnesium. Dark or semi-sweet chocolate contains antioxidants that can help protect against oxidative stress. Enjoying these in moderation can provide a satisfying dessert while still offering small nutritional boosts.
Q & A
Q: Can I use store-bought cookie dough instead of homemade?
A: Yes, pre-made dough works fine, but homemade gives a fresher taste and better texture.
Q: Can I substitute almond butter for peanut butter?
A: Absolutely, almond butter or even hazelnut spread can be used for a different flavor profile.
Q: How can I make this recipe gluten-free?
A: Replace the all-purpose flour with a gluten-free flour blend to make the cookie cups suitable for gluten-sensitive diets.
Q: Do these need to be refrigerated?
A: They don’t require refrigeration if eaten within a few days, but refrigerating them helps keep them fresh longer.
Q: Can I make them ahead of time?
A: Yes, they can be prepared in advance and stored in the fridge or freezer until ready to serve.