Peanut Butter Cup Cookies
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If you’re obsessed with Reese’s Peanut Butter Cups you’ll be hooked on these Peanut Butter Cup Cookies!
Peanut butter makes just about any dessert better, like these peanut butter chip cookies, peanut butter blueberry cookies and these peanut butter chocolate bites.
These cookies are absolutely for the Reese’s candy peanut butter lover.
Instead of pressing pb cups into the cookie dough, this recipe actually stuffs a homemade creamy peanut butter mixture and a chocolate ganache inside the cookie cup!
The cookie base of this recipe is from my famous Kroll’s Kookie recipe.
Essentially, you make the cookie dough and leave out the chocolate chips, fill muffin cups with the dough, bake them and lastly fill with peanut butter and chocolate. It’s simple, fun to make, and tastes just like a Reese’s candy!
These cookies are great for the holiday season or really a perfectly delicious cookie to enjoy year round. I know you’re going to fall in love with them!
Ingredient Notes:
You can scroll down to the recipe card for the full list of ingredients and measurements.
- Cookie dough: You’ll make the same exact recipe for Kroll’s Kookies, but leave out the chocolate chips.
- Peanut Butter: Use a regular creamy peanut butter for this recipe, such as Skippy or Jif.
- Dark Chocolate: you’ll need a dark chocolate to make the chocolate topping. Semi-sweet chocolate also works well too.
- Heavy cream: the heavy cream is used to make the ganache (For tips on making ganache I recommend this blog post or this one is helpful too!)
- Confectioners sugar: sifted powdered sugar gets mixed into the peanut butter to make the peanut butter filling
- Butter: a little butter is needed for the peanut butter filling as well.
Step by Step Directions
I like to make the chocolate layer and peanut butter layer first, so once the cookie is done, you have the fillings ready to go!
Be sure to scroll down to the recipe card for the full recipe instructions.
- Make the chocolate ganache, set aside or in the fridge.
- Make the peanut butter filling and set aside.
- Make the cookie dough in a stand mixer or using a hand mixer.
- Bake the cookie dough cups. Press the cookie dough into a muffin tin and use your fingers to make a well and press cookie dough up the side of the cup. While cookie cups are baking, every couple minutes you will need to use the back of a wooden spoon, fondant rolling pin, handle of a cookie scoop (or something similar), to keep the cup shape. (See video for reference)
- Once cookie cups are done, spoon peanut butter layer on first, followed by the chocolate.
- Place in the fridge to firm up for an hour or so, then allow to come to room temperature and enjoy.
Expert Tips and Variations
- Most peanut butter cup cookie recipes simply press a miniature peanut butter cup in the center once the cookies are done baking. You can of course use that method too! I think making the peanut butter and chocolate ganache from scratch make these special!
- Use a mini muffin tin to make smaller, bite sized peanut butter cookie cups! Fun for parties.
- Use these silicone baking cups for easy clean up. They make them look like a real peanut butter cup, too!
- Chocolate ganache only has 2 ingredients (cream and chocolate!) But when heating the heavy cream, don’t let it get too hot. If it comes to a boil and you pour that over the chocolate, the ganache may not set correctly. I recommend chopping a dark chocolate baking bar such as Bakers or Ghirardelli or using high quality dark chocolate chips from Ghirardelli.
the goods
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Ingredients
Chocolate Ganache
- 4 oz. high-quality dark chocolate bar, chopped
- 4 oz. heavy cream
Peanut Butter Filling
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar, sifted
- 1 Tbsp. unsalted butter
- pinch of salt
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Make the chocolate ganache. Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small sauce pan over medium heat just until warm, do not let it boil! Pour warm cream over chopped chocolate and let it sit for 3-4 minutes. The warm cream will melt the chocolate. Then, whisk until smooth and creamy. Place in the fridge.4 oz. high-quality dark chocolate bar, chopped, 4 oz. heavy cream
- Make the peanut butter filling next. In a medium sized microwavable safe bowl, melt the peanut butter, powdered sugar, butter and salt for ~1 minute, or until ingredients are melted. Stir with a spoon to combine and set aside.1/2 cup creamy peanut butter, 1/2 cup powdered sugar, sifted, 1 Tbsp. unsalted butter, pinch of salt
- Preheat the oven to 400°F. Make the cookie dough in a stand mixer or using a hand mixer.1 batch Kroll's Kookies cookie dough, leave out the chocolate chips
- Prepare the cookie dough cups. Place liners in a muffin tin (I love using silicone liners). Use a cookie scoop to scoop out the dough and press the cookie dough into the muffin tin. Use your fingers to make a well and press cookie dough up the sides of the cup. Bake for 10-12 minutes, edges will begin to look golden brown.
- While cookie cups are baking, every couple minutes you will need to use the back of a wooden spoon, fondant rolling pin, handle of a cookie scoop (or something similar), to keep the cup shape. (See video for reference). I recommend pressing the dough down about half way through, and once more before you scoop the fillings in the center.
- Once cookie cups are done, spoon peanut butter layer on first followed by the chocolate (about 2 tsp. peanut butter and 1 Tbsp. of the chocolate).
- Enjoy immediately or if chocolate needs to firm up, place in fridge for ~1 hour. Then bring cookies to room temperature and enjoy. Can store in the freezer for up to 2 months.
Video
Notes
- Chocolate ganache only has 2 ingredients (cream and chocolate!) But when heating the heavy cream, don’t let it get too hot. If it comes to a boil and you pour that over the chocolate, the ganache may not set correctly. I recommend chopping a dark chocolate baking bar such as Bakers or Ghirardelli or using high quality dark chocolate chips from Ghirardelli. (For tips on making ganache I recommend this blog post or this one is helpful too!)
- Most peanut butter cup cookie recipes simply press a miniature peanut butter cup in the center once the cookies are done baking. You can of course use that method too! I think making the peanut butter and chocolate ganache from scratch make these special!
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Oh my goodness, I have never seen a cookie like this before and I’m 60 yrs old. These have got to be the best cookie in the world and if I had the heavy cream and chocolate, you bet your britches I would be making them right now. Will get back to you on how they turned out. Thanks again
Amazing. Thank you so much! Can’t wait to hear what you think!
What a cookie!!! I entered this in my county fair last month and won the Blue Ribbon for Best filled cookie! Everyone loves them! I entered your Butterscotch Chocolate Chip cookie in the drop cookie class and won a Blue Ribbon on that scrumptious delight! Thank you for the great recipes!!!
Amazing!! Thank you sooo so much 🙂
Oh, I am making this tomorrow, looks delicious! Thank you!
I hope they came out great! Thank you!
Love peanut butter in any form and this is just dangerous. I may not be able to stop just with one 🙂
Dangerous is a good way to put this dessert, hehe thank you so much!!
These are just incredible. Everyone here loved them!
Aw, I am soo glad Pam! Thanks for making!
Oh wow! These cookies look fabulous! I especially love all that chocolate ganache. Definitely the perfect treat.
Thank you so much Tara! The ganache is to.die.for if I do say so myself, hehe!
What a heavenly treat these are! Dangerous! 😉
Thank you so much Gina!
How long should the cookies bake for?
Hi Abby! 10-12 min! 🙂