Easy Dark Chocolate Peanut Butter Cookie Cups recipe. This quick and simple dessert idea also makes a great last minute snack.
Last week, I bought a LOT of mini peanut butter cups. Just on a whim. Mainly because they were just sitting there at the checkout line and I was hungry when grocery shopping.
I know. Rookie Mistake.
Instead of eating all of the peanut butter cups, I thought that I would make one my favorite recipes I made a long time ago. But I thought that I would make it with dark chocolate peanut butter cups to switch things up. This is where these Dark Chocolate Peanut Butter Cookie Cups come in.
The peanut butter flavors combined with dark chocolate.. I just can’t get enough. These cookie cups didn’t last long in my house. I know that I am going to be making these over and over again this month.
Dark Chocolate Peanut Butter Cookie Cups Ingredients
You don’t need many special ingredients to make these dark chocolate peanut butter cup cookies. All you need is:
- all purpose flour
- baking soda
- sea salt
- unsalted butter
- smooth peanut butter
- white sugar
- egg
- vanilla extract
- mini dark chocolate peanut butter cups
Equipment
- mini muffin tin
- medium bowl
- large mixing bowl
Tips
Storage: Store these mini cookie cups in an airtight container at room temperature for up to 4 days. I wouldn’t recommend storing them in the fridge because they will no longer be a chewy cookie, rather they will get hard and dry.
Freezing these cookies: You can freeze these cookies either before or after baking.
- Freezing after baking: Place the cookies in an airtight container, separating different layers with parchment paper so they don’t stick together. Freeze for up to 2 months.
- Freezing before baking: Roll the peanut butter cookie dough into balls. Place the cookie dough balls on a cookie sheet and freeze until hardened. Place the balls of dough in the freezer until ready to use. To bake cookies, place the dough in your mini muffin pan and allow to defrost. Place pb cups into the center of the cookie, and bake according to the recipe card.
Variations
Don’t have dark chocolate mini peanut butter cups? No problem! The mini Reese’s peanut butter cups work well in their place, or you can find the milk chocolate version of these cups.
Make a chocolate chip cookie base. Mix in some mini chocolate chips into the cookie dough batter for an extra chocolaty flavor. Bonus points if you find some mini dark chocolate chips.
More Cookie Recipe Ideas
Like these Dark Chocolate Peanut Butter Cookie Cups? If you are a peanut butter lover, you will love these easy recipe ideas:
- Rosebud Peanut Butter Cookies
- 5 Ingredient Peanut Butter Chocolate Chia Seed Cookies
- Eggless Peanut Butter Cookies
- Gluten Free Peanut Butter Chocolate Chip Cookies
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating. Happy baking!
Dark Chocolate Peanut Butter Cookie Cups
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup smooth peanut butter
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 30 mini dark chocolate peanut butter cups
Instructions
- Preheat the oven to 350℉.
- In a medium bowl, mix together the flour, baking soda and salt.
- In a separate bowl, beat together the peanut butter and butter until smooth. Add in the sugar, egg and vanilla until light and fluffy.
- Slowly add in the flour mixture and mix until fully combined.
- Roll the dough into small balls and place in the cavities of a mini muffin pan.
- Make an indent in the center of each dough ball and place an unwrapped peanut butter cup into each.
- Bake in the preheated oven for 8-10 minutes.
- Remove and let cool on wire racks.
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