The Ultimate Guide to Irresistible Peanut Butter Chocolate Chip Cookie Cups: A Decadent Dessert Masterpiece
These Peanut Butter Chocolate Chip Cookie Cups are the perfect mix of soft cookie dough, creamy peanut butter filling, and silky chocolate ganache. They’re easy to make, fun to eat, and great for parties, holidays, or a quick sweet treat. Since everything is baked in a mini muffin tin, there’s no mess — just delicious, bite-sized goodness!
Ingredients
Cookie Cups
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1 batch Kroll’s Kookies Cookie Dough (or any chocolate chip cookie dough)
Peanut Butter Filling
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½ cup creamy peanut butter
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½ cup powdered sugar, sifted
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1 tbsp unsalted butter, softened
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Pinch of salt
Chocolate Ganache
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4 oz dark chocolate bar, chopped
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4 oz heavy cream
Instructions
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Preheat the oven to 350°F (175°C) and lightly grease a mini muffin tin.
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Fill the cups: Scoop cookie dough into each muffin cavity, filling about halfway. Press down gently to form a base.
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Bake for 10–12 minutes, or until the edges are golden.
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Shape the centers: Let cool for 2 minutes, then press the center of each cookie to create a small well.
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Make the ganache:
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Place chopped chocolate in a heatproof bowl.
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Heat the cream until it gently simmers.
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Pour the hot cream over the chocolate, let sit for 1 minute, then whisk until smooth.
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Make the peanut butter filling:
Mix peanut butter, powdered sugar, butter, and salt until creamy. -
Assemble:
Once cookie cups are fully cooled, spoon in the peanut butter mixture and top with a small spoonful of ganache. -
Chill in the refrigerator for at least 30 minutes before serving.
Notes
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Don’t overbake — they will finish setting as they cool.
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Use a small spoon or the back of a measuring spoon to press the wells neatly.
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Chill the filling for a few minutes if it feels too soft.
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Customize it: Add crushed peanuts, sea salt flakes, or mini chocolate chips on top!