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peanut butter cup cookies stacked on top of each other
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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 minutes
Cook Time 10 minutes
Chill time 1 hour
Total Time 1 hour 30 minutes
Servings 12 cookie cups
Calories 393kcal

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

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

Serving: 1cookie | Calories: 393kcal | Carbohydrates: 28g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 55mg | Potassium: 145mg | Fiber: 2g | Sugar: 21g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg