Peanut Butter Cookie Cups
Peanut butter cookie cups combine chocolate chip cookies with a decadent filling of chocolate and peanut butter. There’s almost no way you’re going to be able to eat just one!
These amazing cookie cups bring peanut butter and chocolate together into the ultimate dessert.
And not only are they delicious, they are so easy to make with only 4 ingredients. You’ll find yourself making them over and over to satisfy your sweet tooth and treat yourself to the best flavor combo ever.
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Ingredients You’ll Need
You don’t need much to make these delicious treats. Here’s what to get so you can make them:
- Chocolate Chip Cookie Dough – We use a pre-made cookie dough to save time, but you can use your favorite homemade cookie dough recipe if you prefer.
- Bittersweet chocolate – We use 60% cacao or higher for the best results.
- Heavy Cream – There is no great substitute for this, the cream really makes these decadent.
- Peanut butter – You can use your favorite brand. We recommend avoiding low fat versions. Chunky versions can work if you want a bit of a crunch to the cookies.
What You’ll Need to Make Cookie Cups
Making cookie cups is very easy. And if you have the right tools, it’s even easier. Here are the tools you’ll need:
- Tart tamper – A tart tamper is a simple gadget that makes forming the cups super easy. We highly recommend it since we use it to make our Cheeseburger Tots, Sausage Egg and Cheese Breakfast Tots, and our Pizza Tots.
- Mini-muffin tins – Mini muffin tins are the other part of the perfect cup forming equation. They help give the cookies the cup shape so that they can hold the peanut butter and ganache.
Here’s how to make these cookie cups with peanut butter and chocolate ganache.
Step 1 – Prep the oven. Before you get started, preheat the oven according to your cookie dough package or recipe instructions. These will vary, so make sure you check.
Step 2 – Portion out the dough. As the oven heats, roll the chocolate chip cookie dough into 1 inch balls (approximately 1.5 ounces each). Place one ball inside each muffin tin as you go to make life a bit easier.
Step 3 – Shape the cups. Once you have filled each muffin pocket with dough, use your tart tamper or an item with a similar width ( I sometimes use the handle of my whisk or a narrow shot glass) to press the dough down in the center. This will make the dough rise up around the sides forming a cup. If it rises up and over the edge of the muffin tin you can use your fingers to gently press the rim back down.
Step 4 – Bake. Place the muffin tin in the oven and bake according to the package or recipe instructions. As they bake you’ll notice the indention you made in the cookies will puff up and fill in. Don’t worry that’s normal and we’ll take care of it in the next step.
Step 5 – Fixing the cups. When the cookies have baked remove them from the oven and let cool for 5 minutes. Then use the tart tamper (or whatever item you used) to press down the centers again.
Once the cups are reshaped, allow the cups to cool completely.
Step 6 – Fill. Place the peanut butter in a small, microwave-safe dish and microwave for 15-30 seconds. This will make the peanut butter runny and easier to portion into the cups. Add 1 teaspoon of peanut butter to each cup.
Top the peanut butter with 1 teaspoon of ganache (see below for instructions on making ganache). Then place them in the fridge to set.
Once the chocolate has set enjoy!
Making the Ganache
Ganache is a silky smooth mixture of heavy cream and chocolate that is really simple to make. Once you’ve mastered it you can use it in all sorts of desserts. Try our Chocolate Ganache Cups, Nutella Brownie Cake, and our Triple Chocolate Cupcakes.
Step 1 – Chop the chocolate. Bittersweet chocolate comes in squares as solid bars. You’ll need to finely chop the chocolate so it can more easily melt. Make sure to chop it as finely as possible so it melts evenly when you add the hot cream.
Step 2 – Heat the heavy cream. Use your microwave to heat the heavy cream for 1 minute or until it starts to boil. The cream needs to be hot so it can melt the chocolate.
Step 3 – Combine the cream and chocolate. Once your cream is hot pour place the chocolate in a medium bowl and pour the hot cream over it. Let the mixture sit for 2-3 minutes. Then stir it until it is fully melted and smooth.
Can I Make Them Ahead of Time?
Like all cookies they are best fresh but you can make them up to a week ahead of time and store as directed below.
If you want to make them even further ahead of time you can make the cookie cup portion of the recipe (but don’t fill) up to 1 month in advance and then freeze them. If freezing wrap them gently in 2 layers of plastic wrap and then wrap once in aluminum foil. Then place in an airtight freezer bag or container and place in the freezer.
When ready to use let them come to room temperature and then fill according to the recipe instructions.
How to Store Them
You can store them in a airtight container at room temperature for up to 1 week. I don’t recommend storing them in the refrigerator because that tends to dry out the cookie portion.
Looking for More Cookie Recipes?
- White Chocolate Oatmeal Cranberry Cookies
- Candy Bar Cookie Bars
- No Bake Chocolate Oatmeal Cookies
- Cream Cheese Cookies
- Chewy Oatmeal Raisin Cookies
- Chocolate Spritz Cookies
- Snickerdoodle Cookies
- More cookie recipes…
Peanut Butter Cookie Cups
- 36 ounces Chocolate Chip Cookie Dough, we used a pre-made dough but you can make your own if you prefer
- 4 ounces Finely chopped bittersweet chocolate, 60% cacao or higher
- 1/4 cup Heavy cream
- 1/2 cup Creamy peanut butter
- Preheat oven according to instructions on cookie dough package or the recipe you are using.
- Roll chocolate chip cookie dough into 1 inch balls (approximately 1.5 ounces each)
- Using a mini muffin tin place one ball in each muffin spot.
- Using a tart tamper (or another item with similar width) press down on each ball of dough. This will force the dough to rise up around the inside creating a cup shape. If the dough rises above the edge of the muffin tin you can use your finger to lightly pat it back down so it is even with the muffin tin edge.
- Bake the cookie cups according to the instructions on the cookie dough package/recipe. The cookie dough will rise and fill in your cups at this stage. That is normal.
- Once the cookies are baked remove them from the oven let cool for 5 minutes. Then use the tart tamper again to press each cookie down in the center where it has puffed up. This should form a perfect cup.
- Let the cups cool completely.
- When the cookie cups are cooled make your chocolate ganache.
- Place the peanut butter in a microwave-safe dish and microwave for 15-30 seconds until it is a pourable consistency. Fill each cup with 1 teaspoon of peanut butter.
- Add 1 teaspoon of chocolate ganache to each cookie cup.
- Place in the refrigerator to let the ganache firm up.
- Finely chop chocolate. It is important to chop as finely as possible so it will melt smoothly. Place in a medium bowl.
- Pour heavy cream into a microwave-safe dish. Microwave heavy cream 1 minute or until it begins to boil.
- Pour hot cream onto chocolate and let sit for 2-3 minutes. Then stir until chocolate is completely melted and smooth.