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Peanut Butter Chocolate Cookie Cups Recipe

★★★★★

4.7 from 51 reviews
  • Author: Noah
  • Total Time: 1 hour 30 minutes
  • Yield: 12 cookie cups 1x

Description

These Peanut Butter Cookie Cups combine the rich flavors of buttery, golden cookie dough with a creamy peanut butter center, all topped off with a smooth layer of dark chocolate. Perfectly baked to a golden crisp and filled with a luscious nutty surprise, these treats make a delightful indulgence for any occasion.

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
  • A pinch of salt

Filling and Topping

  • 150g dark chocolate (at least 70% cocoa solids)
  • 240g peanut or almond butter

Instructions

  1. Prepare the Dough: Preheat your oven to 190°C (170°C fan) or gas mark 5. In a mixing bowl, combine the softened butter, light brown sugar, golden caster sugar, and vanilla extract. Use an electric whisk to beat the mixture until it becomes pale and fluffy. Then beat in the egg to fully incorporate it.
  2. Add Dry Ingredients: Sift together the plain flour, bicarbonate of soda, and a pinch of salt. Fold these dry ingredients into the wet mixture with a spatula until a soft dough forms.
  3. Shape and Bake Cookie Cups: Break off golf ball-sized lumps of dough (around 65g each). Press each piece firmly into the holes of a 12-hole muffin tin, making sure the dough covers the bottom and sides, about halfway up if the tin is deep. Bake in the preheated oven for 15 minutes or until golden brown.
  4. Reshape After Baking: The dough will sink during baking. Allow the cookie cups to cool until they are cool enough to handle. Then gently press the sides back up within each muffin hole to reform the cup shape. Leave to cool completely.
  5. Melt the Chocolate: Break the dark chocolate into a heatproof bowl. Melt it gently by microwaving in 20-second bursts, stirring each time, or place the bowl over a pan of barely simmering water ensuring the bowl does not touch the water. Stir until smooth and fully melted.
  6. Assemble the Cookie Cups: Carefully remove the cooled cookie cups from the tin, using a cutlery knife if needed to loosen edges. Spoon about 1 teaspoon of peanut or almond butter into the center of each cup. Then spoon or pour melted chocolate over the top to cover the filling completely.
  7. Set the Chocolate: Allow the chocolate to cool and set fully at room temperature or in a cool place, which should take about 1 hour.
  8. Storage: Once set, store the peanut butter cookie cups in an airtight container. They will keep fresh for up to five days.

Notes

  • If using an especially deep muffin tin, adjust the dough amount per cup accordingly to ensure the dough reaches about halfway up the sides.
  • Use dark chocolate with at least 70% cocoa solids for a rich and slightly bitter contrast to the sweet, nutty filling.
  • Peanut butter can be substituted with almond butter or any other nut butter of choice.
  • Cooling the baked cups before reshaping is crucial to prevent cracking and maintain the cup structure.
  • Microwaving the chocolate in short bursts prevents it from burning and helps achieve a smooth melt.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: peanut butter cookie cups, chocolate peanut butter cookies, baked cookie cups, nut butter desserts, homemade cookie cups

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Find it online: https://mealbynoah.com/peanut-butter-chocolate-cookie-cups-recipe/