Chocolate Peanut Butter Cookie Cups

Prep Time: 25 minutes
Cook Time: 15–18 minutes
Chill Time: 30 minutes
Servings: 12 cookie cups

These treats have a golden cookie cup, a soft peanut butter center, and a thick chocolate topping. The cut-open cup in the photo shows the distinct layers. Make them in a standard muffin pan for a generous dessert.

Ingredients

Cookie cups

• ½ cup unsalted butter, softened
• ⅓ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt

Peanut butter filling

• ¾ cup creamy peanut butter
• ¼ cup powdered sugar
• 2 tablespoons unsalted butter, melted

Chocolate topping

• 1 cup semisweet chocolate chips
• ¼ cup heavy cream

Instructions

1. Prepare the pan. Preheat the oven to 350°F (175°C). Grease a 12-cup standard muffin pan well, including the sides of each cavity.
2. Make the cookie dough. Beat the softened butter, brown sugar, and granulated sugar until creamy. Mix in the egg and vanilla. In a separate bowl, stir together the flour, baking soda, and salt. Add the dry ingredients to the butter mixture and mix just until a soft dough forms.
3. Shape the cups. Divide the dough evenly among the 12 muffin cavities. Press each portion across the bottom and about halfway up the sides, leaving a hollow center.
4. Bake. Bake for 15–18 minutes, until the edges are lightly golden. The centers may puff up. While the cookies are still warm, gently press the center of each one down with the back of a tablespoon to restore the cup shape. Let them cool completely in the pan before removing them.
5. Make the peanut butter filling. Stir the peanut butter, powdered sugar, and melted butter together until smooth. Spoon the mixture evenly into the cooled cookie cups, filling each about halfway. Refrigerate for 15 minutes to firm up the filling.
6. Make the chocolate topping. Heat the cream until hot but not boiling. Pour it over the chocolate chips and let it stand for 2 minutes, then stir until smooth. If any chips remain, warm the mixture briefly and stir again.
7. Finish the cups. Spoon the chocolate over the peanut butter filling. Gently spread it to the edges of each cookie cup. Refrigerate for about 30 minutes, until the chocolate is set.
8. Serve. Run a thin knife around the edges if needed, then carefully lift the cups from the pan. For a softer peanut butter center, let them stand at room temperature for 10 minutes before serving.

Tips

• Let the cookie cups cool fully before adding the filling so the peanut butter stays in a distinct layer.
• Press the centers down soon after baking, while the cookies are still soft.
• Use regular creamy peanut butter for the most consistent filling. Natural peanut butter can be runnier, so stir it thoroughly and add a little more powdered sugar if needed.
• Grease the muffin pan carefully, or use parchment muffin liners for easier removal.

Storage

Keep the cookie cups in an airtight container in the refrigerator for up to 5 days. Place parchment between layers if stacking them. You can freeze them for up to 2 months; thaw in the refrigerator before serving.

Nutritional Information

Estimated per cookie cup: Approximately 350–400 calories, depending on the ingredients and portion size.

Frequently Asked Questions

Can I use milk chocolate?
Yes. Milk chocolate will make the topping sweeter. You can also use dark chocolate for a less sweet finish.

Can I make these in a mini muffin pan?
Yes. Divide the dough into approximately 24 mini cups and begin checking them after 9–11 minutes. Use smaller amounts of filling and topping in each one.

Why did my cookie cups lose their hollow centers?
Cookie dough expands while baking. Press the centers down gently as soon as the pan comes out of the oven to make room for the filling.