Chocolate Peanut Butter Cookie Cups are a masterful minimalist creation, a dessert that distills the iconic, beloved flavor duo into a perfectly engineered two-bite masterpiece. This recipe is a study in elegant simplicity, where a rich, fudgy peanut butter cookie forms a sturdy yet tender cup, cradling a luxurious pool of silky dark chocolate ganache. The magic lies in the cookie base—a remarkable five-ingredient dough that leverages the natural oils in peanut butter to create a melt-in-your-mouth texture without any flour or butter. A touch of baking powder gives it the perfect lift and structure, while brown sugar (or its keto-friendly counterpart) adds a deep molasses-like sweetness that complements the salty, nutty peanut butter perfectly. Baking them in a mini muffin tin transforms each portion into a distinct edible vessel, ready to be filled.
The true brilliance of this recipe is its dual-phase technique and sophisticated finish. Creating an initial indentation before baking ensures the cup shape begins to form, but the critical second press—after a brief cooling period—perfectly carves out a pristine well for the ganache while the cookies are still malleable. The ganache itself is a lesson in perfection: just hot cream poured over finely chopped chocolate, then stirred after a patient rest into a glossy, velvety emulsion that sets to a firm yet creamy texture. The final result is a stunningly beautiful treat with a dramatic contrast between the crumbly, salty-sweet cookie and the smooth, rich chocolate center. It’s a dessert that feels gourmet and indulgent yet is deceptively straightforward to make, offering a flawless, crowd-pleasing bite every single time.
Why You’ll Love This Recipe:
- The Ultimate Flavor Duo: Celebrates the perfect marriage of rich, salty peanut butter and smooth, decadent chocolate in every bite.
- Minimalist, Accessible Ingredients: Made with simple pantry staples—no flour, no mixer, and no complex techniques required.
- Elegant Individual Portions: The cute, uniform cups are perfect for parties, gifting, or portion control, and they look professionally made.
- Customizable for Diets: Easily adapted for keto by using sugar-free chocolate and brown sugar substitute with no loss of texture or flavor.
- Perfect Make-Ahead Dessert: Both components can be made ahead and assembled, and they store beautifully, making them ideal for entertaining.
Ingredients:
For the Peanut Butter Cookie Cups:
1 cup (260g) smooth, natural peanut butter (well-stirred)*
1 cup (200g) packed light brown sugar (or brown sugar monk fruit substitute for keto)
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon baking powder
½ teaspoon fine sea salt
For the Chocolate Ganache Filling:
½ cup (85g) semi-sweet chocolate chips (or sugar-free chocolate chips for keto)
½ cup (120ml) heavy cream
Flaky sea salt, for garnish (optional)
Special Equipment:
24-cup mini muffin tin (silicone highly recommended)
½ teaspoon measuring spoon
Instructions:
Step 1: Preheat and Prepare Pan
Preheat your oven to 325°F (160°C). If using a metal muffin tin, grease it very thoroughly with butter or non-stick spray, or line with mini paper liners. A silicone pan requires no preparation and makes removal effortless.
Step 2: Make the Cookie Dough
In a medium mixing bowl, combine the peanut butter, brown sugar, egg, vanilla extract, baking powder, and salt. Stir vigorously with a sturdy spatula or spoon until a thick, smooth, and cohesive dough forms. It will have the consistency of a soft, play-dough-like cookie dough.
Step 3: Form the Cookie Cups
Scoop the dough by the level tablespoon and roll into balls. Place one ball into each cavity of the prepared mini muffin tin. Using your fingers, gently press the dough to fill the bottom. Take the back of a ½ teaspoon measuring spoon and press firmly into the center of each dough ball to create a deep, wide indentation, pushing the dough up the sides to form a cup shape.
Step 4: Bake
Bake for 12 to 15 minutes. The cookies are done when the edges are set and the centers have lost their shiny, wet appearance—they will still be soft. Do not overbake. The cookies will continue to set as they cool in the hot pan.
Step 5: Create the Wells
Remove the pan from the oven and let it cool on a wire rack for exactly 7-10 minutes. The cookies will still be warm and pliable. Using the same clean ½ teaspoon measuring spoon, gently but firmly press down and twist in the center of each cookie to redefine and perfect the well. This step is crucial for a neat cup shape. Allow the cookies to cool completely in the pan.
Step 6: Make the Ganache
While the cookies cool, prepare the ganache. Place the chocolate chips in a small heatproof bowl. In a saucepan, heat the heavy cream over medium heat until it is just beginning to simmer around the edges and is piping hot (do not boil). Immediately pour the hot cream over the chocolate chips. Cover the bowl with a plate and let it sit undisturbed for 3 minutes. After 3 minutes, remove the cover and stir slowly from the center outward until the mixture is completely smooth, glossy, and emulsified. Let the ganache cool at room temperature for 10-15 minutes to thicken slightly.
Step 7: Fill and Garnish
Once the cookie cups are completely cool, carefully remove them from the tin. Using a small spoon or a piping bag, fill each cup with the slightly cooled ganache, filling just to the top of the cookie rim. If desired, garnish each with a tiny pinch of flaky sea salt.
Step 8: Set and Serve
Allow the ganache to set at room temperature for about 1 hour, or place the tray in the refrigerator for 15-20 minutes to set quickly. Store and serve as directed below.
Tips:
- Peanut Butter Note: Use a standard, no-stir creamy peanut butter like Jif or Skippy for best results. Natural peanut butter must be very well-stirred and is often too oily, which can affect texture.
- Perfect Indentations: The ½ teaspoon measuring spoon is the ideal tool for creating uniformly sized wells both before and after baking.
- Don’t Overbake: The cookies firm up significantly as they cool. Baking until just set ensures a tender, not crumbly, cup.
- Ganache Consistency: For a thicker, firmer ganache that sets quickly, use a 1:1 ratio of chocolate to cream (increase chocolate to ¾ cup). For a softer, more fluid ganache, stick to the recipe.
- Easy Removal: A silicone muffin pan is highly recommended. If using metal, running a small offset spatula or knife around the edge after the 10-minute cool-down helps release them cleanly.
Storage Options:
- Room Temperature: Store assembled cookie cups in a single layer in an airtight container at cool room temperature for up to 3 days.
- Refrigerator: For longer storage or a firmer texture, keep in the refrigerator for up to 1 week. The ganache will be firm when cold.
- Freezing: These freeze exceptionally well. Place the unfilled, baked cookie cups in a freezer bag for up to 3 months. Thaw and fill with fresh ganache. You can also freeze fully assembled cups; thaw in the refrigerator overnight.
- Make-Ahead: Bake the cookie cups and store them unfilled in an airtight container at room temperature for 2 days, or freeze. Make the ganache up to 3 days ahead and store covered in the refrigerator. Gently re-warm in 10-second bursts in the microwave, stirring until fluid again, before filling.
Chocolate Peanut Butter Cookie Cups are the epitome of a flawless, no-fuss yet impressive dessert. They deliver maximum flavor and satisfaction with elegant simplicity, proving that the most extraordinary treats often come from the humblest of ingredients.
