These Peanut Butter and Chocolate Cookie Cups consist of muffin sized cookie cups, packed with chocolate chips, a layer of peanut butter and more chocolate. The age old classic of Peenie B and chocolate make my heart sing. These cookie cups look pretty mega, but make a killer treat for that late evening sugar craving.
In a time where mega cookies are thriving, I wanted to play my part. Enter: this easy recipe for cookie cups. Use any peanut butter you like. I went for crunchy in this recipe because it’s what I had to hand. Whether you opt for natural/crunchy/smooth, these will be a delight.
The brown sugar and vanilla are crucial to deep flavours and the gorgeous texture. The structure means that this is a no-chill cookie recipe. This means you can go from start to completed bake much faster! That said, there is a little chill time to get the chocolate to set properly! Use milk chocolate chips and dark chocolate on top for a real contrast, although milk chocolate works just as well.
TOP TIPS FOR THE BEST Peanut Butter and Chocolate Cookie Cups
- Butter: Fully melted, unsalted butter is best!
- Sugars: The combination of light brown and granulated sugars really contributes to a chewy centre and perfect bake.
- Filling: Either mini or regular milk chocolate chips work best. Chopped chocolate is fine, but definitely inferior.
- Assembly: Place the balls of dough into the muffin tray and bake. Once they come out the oven, you need to create the impressions fairly quickly as they’ll only shift whilst warm. I use an egg cup, but anything like an espresso cup, ice cream scoop or similar will work. Key is that the item needs to be smaller than the actual muffin hole.
- Chill Time: These don’t need to chill prior to baking. They do, however, want to chill once the chocolate has been poured over so that can firm up before slicing.
- Bake Time: Take the cookies out when they are gold on top the edges as they continue to bake even when removed from the oven due to residual heat. This means they retain a little of that fudgy/soft centre that is just perfect to bite into.
I bake these Peanut Butter and Chocolate Cookie Cups in a classic 6 hole muffin tin. The recipe makes about 8 large cups! For more baking inspiration, head on over to my Instagram.
Peanut Butter and Chocolate Cookie Cups
Ingredients
- 115 g Unsalted Butter Melted
- 50 g Granulated Sugar
- 175 g Light Brown Soft Sugar
- 1 Medium Free Range Egg
- 2 tsp Vanilla Extract
- 275 g Plain Flour
- 1 tsp Baking Powder
- 1 tbsp Cornflour (Cornstarch)
- 150 g Milk Chocolate Chips
For the Filling
- 3 tbsp Peanut Butter (Smooth/Crunchy/Natural all fine)
- 75 g Dark Chocolate Melted
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Use oil to grease 8 holes of a muffin tin.
- In a large bowl, or the bowl of a stand mixer, combine the butter, brown sugar and granulated sugar (medium speed) for about 3-5 minutes until fully combined.
- Add the egg and vanilla and mix again.
- Fold in the flour, baking soda and cornflour and fold together. Then gently fold in the chocolate chips. Use an ice cream scoop or your hands to form 8 balls of dough. Place into the muffin tin.
- Bake for 15-18 minutes, until golden on top.
- Remove from oven, and use a small jar or similar (I use an egg cup) to create indentations in the middle of each cookie cup.
- Loosen the peanut butter by placing in a small bowl in the microwave for 30 seconds. Scoop a teaspoon into each cookie cup.
- Melt the dark chocolate and spoon over each cookie cup to completely cover the peanut butter underneath. Let set in the fridge then serve!
These look so good, would you be able to make the recipe in cups not grams? I don’t have a way to measure grams. Thank you!
Hey there! So I’m currently working on an easy convertor tool for the page, for now your best option is just to plug each of the weights and ingredients into google and that will set you up! Sorry – coming soon!