Peanut Butter Cup Cookies

These Peanut Butter Cup Cookies are filled with a homemade peanut butter and chocolate mixture, are so good and easy to make!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Chill time 1

Total Time 1 30

Servings cookie cups

Calories 393kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

Cookie Dough

1 batch Kroll's Kookies cookie dough, leave out the chocolate chips

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

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Instructions

Make the chocolate ganache first: 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. (if the dough is sticky you can use a little flour on your fingers to help) 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. It might look wonky at this point but trust the process.
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 ganache).
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!

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