Peanut Butter Cookie Cups with Chocolate Filling
These Peanut Butter Cookie Cups have a sweet chocolate ganache filling are and baked until golden brown. The chocolate filling comes spilling out of the cookie cups when they're served warm.
Servings: 18 cookie cups
Ingredients
Ganache
- 1 1/2 cups milk chocolate chips
- 1/2 cup heavy cream
Peanut Butter Cookies
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter room temperature
- 1 cup light brown sugar packed
- 3/4 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Ganache
- Add the 1 1/2 cups milk chocolate chips to a heat-safe bowl. Set aside.
- Add 1/2 cup 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.
Cookie Cups
- Preheat oven to 350 degrees. Spray a muffin tin with nonstick baking spray.
- Add the 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt to a large bowl and whisk until combined.
- Add the1/2 cup butter and 1 cup light brown sugar in a separate bowl and beat with a hand mixer on medium until light and fluffy.
- Add in the 3/4 cup creamy peanut butter, 1 large egg, and 1 teaspoon vanilla extract. 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.
Notes
Storage: Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 295kcal | Carbohydrates: 33g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 177mg | Potassium: 106mg | Fiber: 1g | Sugar: 22g | Vitamin A: 302IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
