Chocolate Peanut Butter Cookie Cups

26 Cookies
25 min

I made full-size brownies cups for ice cream a couple of months ago and yes, they were absolutely delicious but they were also a tad bit indulgent. I thought a smaller version might be a better option, especially around the holidays. I came across a recipe that filled their mini cookie cups with peanut butter cups and that is where these little guys were born. If you like chocolate and you like peanut butter and you like chocolate and peanut butter INSIDE chocolate and peanut butter, then this is the cookie for you. They are bite-size so go ahead and indulge!

Chocolate Peanut Butter Cookie Cups

Beautiful stacks!

The up close view.

Chocolate Peanut Butter Cookie Cups

Recipe details

  • 26  Cookies
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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Ingredients


  • 1 cup all purpose flour
  • ½ cup cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick unsalted butter, at room temp
  • ¾ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 egg, at room temp
  • 1 teaspoon vanilla extract
  • ½ cup crunchy peanut butter
  • 26 Trader Joe’s dark chocolate peanut butter cups, unwrapped

Instructions


Preheat the oven to 375ºF. Lightly spray 3 mini muffin tins with cooking spray.
In a small bowl, whisk together the flour, cocoa powder, baking soda and salt.
In the bowl of an electric mixer, cream the butter, brown sugar and granulated sugar at medium speed for between 3-5 minutes. Scrape the sides and bottom of the bowl.
With the mixer running, add the egg and mix until combined. Scrape the bowl and add the peanut butter and vanilla. Mix until combined.
Add the flour mixture all at once and mix until you see that last little bit of flour just disappear. Scrape the sides and bottom of the bowl to make sure everything is evenly combined.
With a #60 scoop (just over a tablespoon) portion the dough among 26 wells. Bake for 8-10 minutes.
Remove the cookie cups from the oven and push a peanut butter cup into the center of each one. Transfer to the fridge to let them set up.
Bring to room temp before eating.

Tips

  • These freeze well. Freeze individually on a sheet tray and then transfer to a freezer bag.

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Comments

  • Linda Farnes Linda Farnes on Jan 24, 2021

    Sounds delicious!!! What do you mean by “...portion the dough among 6 wells.” ??? Is that like dropping them on a cookie sheet ?

    • Dee B Dee B on Jan 24, 2021

      26 wells of 2 or 3 mini-muffin tins (depending on qty of muffins each tin contains.)

  • Cathy Stahl Cathy Stahl on Jan 24, 2021

    They are the center of the mini muffin tins, that is a well. The 6 you are asking about is 26, which is described in the instructions.


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