These Peanut Butter Cookie Cups are filled with a sweet chocolate ganache filling and baked until golden brown. The filling comes oozing out of the cookie cups when they're served warm. These are amazing cookies to serve up for any occasion.
If you're a peanut butter lover, these cookie cups are going to blow your mind. There's nothing better than chocolate and peanut buter, am I right?
Check out more chocolate peanut desserts with these Peanut Butter Balls, Chocolate Peanut Butter Layer Dessert, Chocolate Peanut Butter Earthquake Cake, Dark Chocolate Peanut Butter Pie and Peanut Butter Blossoms. This Chocolate Peanut Butter is pretty great too.
Ingredients for PB Cookie Cups with Ganache
The thing I love about making cookies is that the ingredients are typically things you can always find in your pantry or fridge. These cookie cups are no exception.
- milk chocolate chips - Semi-sweet, white chocolate, peanut butter, butterscotch, or dark chocolate chips will work great as well.
- heavy cream - it will have to be heavy cream so it doesn't seize up the chocolate chips.
- flour - everyone has all-purpose flour, right?
- baking soda - the leaving agent for these cookie cups.
- salt - this helps balance out the sweetness.
- butter - allow the butter to come up to room temperature.
- peanut butter - I used creamy peanut butter, but crunchy would be great as well if you like nuts in your cookies
- brown sugar - this provides a softer, chewy cookie.
- egg - I always use large eggs for my recipes
- vanilla extract - pure vanilla extract has the best flavor, but use whatever you prefer.
How to make Peanut Butter Cookie Cups
First, you need to prepare the ganache, chill it, and then pop the ganache balls in the freezer. Once that's done, it's time to get working on this peanut butter cookie cup recipe.
- Start by whisking the flour, baking soda, and salt together in a bowl until combined.
- Using a hand mixer, beat the butter, peanut butter, and brown sugar in a large mixing bowl.
- Add in the vanilla extract and egg. Beat until combined.
- Add the flour into the peanut butter mixture and mix just until the flour is incorporated.
- Fill the cookie dough halfway full to the prepared muffin tins.
How to store Peanut Butter Cookie Cups
Because of the ganache, I would recommend storing these cookie cups in an airtight container at room temperature for 2 days. If you need to store the cookies for longer, place them in the refrigerator for up to a week.
You can warm the cookies up in the microwave by microwaving them 5 to 15 seconds. This will make the ganache center gooey and delicious.
Can I freeze Peanut Butter Cookie Cups
Yes! To freeze the cookie dough, prepare the cookie dough in a greased muffin tin as you would if you were going to bake it and then gently tap them back out onto a parchment lined baking sheet and place in the freezer until firm.
This way the cookie dough holds its form from the muffin tin and can be popped right back in to bake. You can also use a large cookie scoop and scoop the cookie dough on top of a ganache truffle that's on a parchment paper lined baking sheet and gently press down. Place in the freezer until firm.
Either way you chose to freeze the cookie dough will work. Then place the frozen cookie cups in a freezer bag or freezer container and place back in the freezer for up to 3 months.
When you're ready to bake off the cookie cups, pop them in a greased muffin tin and bake. They may take 1 to 3 minutes longer because they're frozen.
To freeze the baked cookie cups, let them cool completely. Place them in a freezer container or freezer bag in a single layer and place in the freezer for up to 1 month.
If you want to stack the cookie cups, it's best to place them on a parchment-lined baking sheet in a single layer, freeze them, and then layer them in a freezer container or bag. This is because the center of the cookies will be quite soft still and will likely collapse under the weight of another cookie.
Can I substitute the ganache with a peanut butter cup?
Yes! That's a great idea!
Peanut Butter Cookie Cups with Chocolate Filling
- 1 ½ cups milk chocolate chips
- ½ cup heavy cream
Peanut Butter Cookies
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter room temperature
- ¾ cup creamy peanut butter
- 1 cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- Add the chocolate chips to a heat-safe bowl, add the chocolate chips. Set aside.
- Add heavy cream in a saucepan over medium heat until bubbles form around the side of the pan and steam starts to roll off the heavy cream. The heavy cream doesn't need to be boiling.
- Pour the steaming heavy cream over the chocolate chips and stir until smooth.
- Place the ganache in the fridge until cold and scoopable, about 1 hour.
- With a 1 tablespoon cookie scoop, scoop and roll into balls. Place on a parchment paper-lined baking sheet and freeze.
- Preheat oven to 350 degrees. Spray a muffin tin with nonstick baking spray.
- Add the flour, salt, and baking soda to a large bowl and whisk until combined.
- Add the butter and sugar in a separate bowl and beat with a hand mixer on medium until light and fluffy.
- Add in the peanut butter, vanilla, and egg. Beat until the egg is incorporated.
- Add the flour mixture to the peanut butter mixture and mix until the flour is just incorporated.
- Fill each cup of the muffin tin just under halfway full with cookie dough.
- Remove the balls of ganache from the freezer and cut them in half.
- Place one of the ganache halves into each cup of dough and push down slightly. Don't let the ganache go deep enough to touch the muffin tin. It will burn.
- Place the muffin tin in the preheated oven and bake for about 16-18 minutes or until the edges are golden brown.
- Allow the cookie cups to cool in the pan for 5 minutes before transferring them to a wire rack or paper towel to cool completely.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
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