Peanut butter cookie cups made with a peanut butter cookie filled with whipped peanut butter frosting, then drizzled with chocolate ganache.
Ingredients
- Butter
- Light Brown Sugar
- White Granulated Sugar
- Creamy Peanut Butter
- Large Egg
- Pure Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Salt
- Powdered Sugar
- Milk
- Semisweet Chocolate Baking Squares
- Heavy Whipping Cream
How to Make Peanut Butter Cookie Cups
Peanut Butter Cookie Cups
- Preheat the oven to 375℉. Lightly spray a mini muffin pan with nonstick cooking spray.
- In a stand mixer or a large bowl with a hand mixer, cream together butter, peanut butter, and both sugars. Mix in egg and vanilla. Add flour, baking soda, and salt to the mixing bowl and mix until combined.
- Using a 1-tablespoon cookie scoop, scoop the dough evenly into each well of a mini muffin pan.
- Press the dough into the bottom and up the sides, then make an indentation in the center using a small lid, the back of a teaspoon, or the end of a wooden spoon handle. For the best shape, we’ll indent the cookie cups both before and after baking to help the centers stay defined.
- Bake the cookie cups for 11-14 minutes, until the edges are set. Carefully press the centers back down again while they’re still warm.
Whipped Peanut Butter Frosting
- Add butter and peanut butter to a stand mixer with a whisk attachment and whip for about 5 minutes, until it becomes very light tan and fluffy. It should lose its glossy shine and hold stiff peaks.
- Add powdered sugar and 2-3 tablespoons of milk until you reach the desired consistency.
- Use an icing bag with a Wilton 2A circle tip to add frosting into each cookie cup.
Chocolate Ganache
- Heat heavy whipping cream in a small dish in the microwave until steaming, but not simmering. Add chocolate to the dish and stir until it melts.
- Drizzle chocolate ganache over each cookie cup, then let it set.
Tips
Press the centers after baking. If you press before baking, they will puff back up. You want to do it while they’re still warm and soft in the center.
Use the back of a measuring spoon, a small lid, or the end of a wooden spoon. It makes a more even indentation than using your thumb.
Let them cool in the pan first. Give them about 10 minutes so they firm up before removing them. Taking them out too early can make the sides collapse.
Cool completely before frosting. Warm cookie cups will melt the peanut butter frosting and make it slide.
Pipe the frosting rather than spooning it in. It gives the cups a cleaner bakery-style look and makes the ganache drizzle easier to control.
Let the ganache cool slightly before drizzling. If it's too warm, it will run straight off the frosting instead of sitting on top.
Use chopped semisweet baking chocolate for the ganache. It melts more smoothly than chocolate chips, which have stabilizers and don’t fully melt into a thin chocolate to drizzle easily. Chocolate chips stay thick.
Chill briefly if you need a cleaner set. About 10-15 minutes in the refrigerator can firm up the ganache.
Store them covered. Once filled, keep them in an airtight container for 4-5 days.
Recommended Recipes
- 35 Bakery-Style Frosted Drop Cookies
- Bakery-Style Peanut Butter Drop Cookies
- Biscoff Butter Cookies
- Chocolate Peanut Butter Drop Cookies
- Chocolate Thumbprint Shortbread Cookies
- Peanut Butter Fudge Stripe Cookies
- Pumpkin Cheesecake Cookie Cups
Peanut Butter Cookie Cups
Ingredients
Peanut Butter Cookie Cups
- ½ cup Butter room temperature
- ½ cup Light Brown Sugar packed
- ¼ cup White Granulated Sugar
- ½ cup Creamy Peanut Butter
- 1 Large Egg
- 1 teaspoon Pure Vanilla Extract
- 1 ½ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
Whipped Peanut Butter Frosting
- ½ cup Butter room temperature
- ¼ cup Creamy Peanut Butter
- 1¼ cups Powdered Sugar
- 2 tablespoons Milk
- ¼ teaspoon Salt
Chocolate Ganache
- 2 ounces Semisweet Chocolate Baking Squares chopped
- 1 ½ tablespoons Heavy Whipping Cream
Instructions
Peanut Butter Cookie Cups
- Preheat the oven to 375℉. Lightly spray a mini muffin pan with nonstick cooking spray.
- In a stand mixer or a large bowl with a hand mixer, cream together butter, peanut butter, and both sugars. Mix in egg and vanilla. Add flour, baking soda, and salt to the mixing bowl and mix until combined.
- Using a 1-tablespoon cookie scoop, scoop the dough evenly into each well of a mini muffin pan.
- Press the dough into the bottom and up the sides, then make an indentation in the center using a small lid, the back of a teaspoon, or the end of a wooden spoon handle. For the best shape, indent the cookie cups both before and after baking to help the centers stay defined.
- Bake the cookie cups for 11-14 minutes, until the edges are set. Carefully press the centers back down again while they're still warm.
Whipped Peanut Butter Frosting
- Add butter and peanut butter to a stand mixer with a whisk attachment and whip for about 5 minutes, until it becomes very light tan and fluffy. It should lose its glossy shine and hold stiff peaks.
- Add powdered sugar and 2-3 tablespoons of milk until you reach the desired consistency.
- Use an icing bag with a Wilton 2A circle tip to add frosting into each cookie cup.
Chocolate Ganache
- Heat heavy whipping cream in a small dish in the microwave until steaming, but not simmering. Add chocolate to the dish and stir until it melts.
- Drizzle chocolate ganache over each cookie cup, then let it set.
Leave a Reply