Chocolate Pudding Cookie Cups with Peanut Butter Cream Cheese Frosting

A brown cupcake topped with silky Peanut Butter Cream Cheese Frosting.

5 from 1 vote

Chocolate Pudding Cookie Cups with Peanut Butter Cream Cheese Frosting

These Chocolate Pudding Cookie Cups are rich, soft, and so chocolatey thanks to the instant pudding mix. It's then filled with a tall swirl of creamy peanut butter cream cheese frosting.

Prep Time25

Cook Time14

Cool Time30

Servings: cookie cups

Author: Miranda Couse

Ingredients

Cookies

1 cup butter room temperature
3/4 cup light brown sugar packed
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
3.56 ounce Hersheys instant chocolate pudding mix
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Frosting

1/4 cup butter room temperature
4 ounces cream cheese
3/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
2 cups powdered sugar
1 1/2 tablespoons milk
chocolate sprinkles

Instructions

Cookies

Preheat oven to 350 degrees F. Grease a cupcake pan with nonstick baking spray.
Add the 1 cup butter, 3/4 cup light brown sugar, and 1/4 cup granulated sugar to a large mixing bowl. Using a hand mixer, beat on medium until creamed.
Add in the 1 teaspoon vanilla extract and the 2 large eggs and beat until the eggs are incorporated.
Add in the 3.56 ounce Hersheys instant chocolate pudding mix, 2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Beat with the hand mixer just until combined.
Using a medium cookie scoop, scoop the cookie dough into each cavity of the cupcake pan. Gently press the rounded top down so the cookie dough is flat in each cupcake cavity.
Place the pan into the preheated oven and bake for 13 to 15 minutes until the center is set. It shouldn't look darker in the center than it does on the edges.
Once the cookies are fully baked, remove the pan from the oven and immediately press a medicine cup or spoon into the center of the cookies to make the cookie cup.
Let the cookies cool completely before turning them out onto a paper towel.

Frosting

Add the 1/4 cup butter and 4 ounces cream cheese to a medium bowl. Beat with the hand mixer on medium until creamed.
Add in the 3/4 cup creamy peanut butter and 1/2 teaspoon vanilla extract. Continue to beat until incorporated.
Add in the 2 cups powdered sugar and 1 1/2 tablespoons milk and beat until the powdered sugar is combined and the frosting is smooth.
Add the frosting to a piping bag fitted with a Wilton 1M piping tip.
Add a tall swirl of frosting to each cookie cup.
Sprinkle with chocolate sprinkles.

Notes

Storage: Place in an airtight container and store for 4-5 days in the refrigerator.

Then you can eat the cookies cold, or allow them to warm up a bit to room temperature for letting them sit out for 20-30 minutes.

Freezing: To freeze the cookie cups, place in a freezer container in a single layer. If you want to freeze them in a freezer bag, I would place them on a baking sheet and freeze them until firm before placing them in the freezer bag.

Store in the freezer for up to 3 months. When you want some, remove however many and thaw on the counter for an hour or in the fridge overnight to allow the peanut butter frosted cookie cups to thaw slowly.

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