It’s no secret that chocolate and peanut butter are a perfect combination.
There’s even a television commercial about the marriage of the two to create the product we know today as the peanut butter cup.
Ah, the peanut butter cup. A delicious confection on its own and a delectable addition to many desserts. You can crumble it up and put it on top of a cupcake. Or on top of a sundae. Or even mix it into the ice cream. Ooooooor…..
stuff it inside of a cookie cup!
So, let me tell you how I got to this point. After making the Chocolate Chip Cookie Cups with chocolate frosting, I realized how awesome it is to have a cupcake sized cookie topped with creamy frosting. I started contemplating what other cookie varieties could become cookie cups. As a die hard peanut butter fan myself, my first thought was to make a peanut butter cookie cup and top it with a dark chocolate frosting.
Then I thought, “How could I kick this up a notch?” My original idea was to stuff the peanut butter cookie cup with the dark chocolate frosting. Loooove dark chocolate 🙂
Anyway, for whatever reason, I became compelled to look in the cabinet where various candies are hidden behind cereal boxes and saved for times of emergency chocolate withdrawal. That’s when I found the mini dark chocolate peanut butter cups.
That was my “aha moment” which led to the birth of these Dark Chocolate Peanut Butter Cookie Cups.
So in the end, not only is there dark chocolate stuffed inside the cookie cup but there is more peanut butter which is sure to please both peanut butter and chocolate lovers alike.
To make this recipe, start by preheating your oven to 375º F and greasing 12 muffin pan cups.
Next, use a spoon (not a hand mixer or stand mixer) to mix the butter, peanut butter, sugar, brown sugar, egg and vanilla extract in one bowl. Be sure not to overmix.
Now mix the flour, baking soda and salt in another bowl. Then add flour mixture to the peanut butter mixture to combine. Be very careful not to overmix or your finished product will become too hard. Think soft, chewy peanut butter cookies…yum!
Then fill each greased muffin cup with dough until all the dough is used. Make sure the dough fills the width of each cup. You can smooth out with your fingers or a spoon if you want.
Then gently press one dark chocolate peanut butter cup into the middle of each so that it is still sticking out slightly. Don’t press it all the way down to the bottom or you will have a big chocolaty mess on the bottom of your cookie cups when they come out of the oven. Bake for 12-15 minutes until the tops no longer have that “wet” look and they just begin to turn golden brown in color.
Transfer the pan to a hot plate or place on top of a cooling rack and let stand for 15-20 minutes as cookie cups will continue to set while they cool. Once they have cooled completely, you can ice them. To make the frosting, start by beating butter until creamy. Add confectioners sugar, cocoa powder, milk and vanilla and beat again. In order to make this frosting dark, I used premium cocoa powder. Some manufacturers also offer cocoa powder that is labeled as “dark.” I also used a higher ratio of cocoa powder to confectioner’s sugar to make the chocolate flavor more prominent.
Once you’ve frosted your Dark Chocolate Peanut Butter Cookie Cups, cut one open to see the surprise inside and take a big, mouthwatering bite 🙂
- FOR THE COOKIES
- 1 stick unsalted butter (8 tablespoons or ½ cup)
- ¾ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1¾ cup all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 12 mini dark chocolate peanut butter cups (I used Reese's but you can use any brand you prefer)
- FOR THE FROSTING
- 1½ sticks butter (12 tablespoons or ¾ cup )
- 3 cups confectioners sugar
- 1 cup premium cocoa powder
- ¼ cup milk
- 1 teaspoon vanilla extract
- Preheat your oven to 375º F.
- Grease 12 muffin pan cups (I used butter).
- Using a spoon, mix together butter, peanut butter, sugar, brown sugar, egg and vanilla extract in one bowl until well combined. Be careful not to overmix.
- In another bowl, combine flour, baking soda and salt. Use a spoon to mix these ingredients into the peanut butter mixture, avoiding overmixing.
- Fill each greased muffin cup with dough until all the dough is used. Make sure the dough fills the width of each cup. You can smooth out with your fingers or a spoon.
- Gently press one dark chocolate peanut butter cup into the middle of each so that it is still sticking out slightly. Don't press it all the way down to the bottom.
- Bake for 12-15 minutes until the tops no longer have that “wet” look and they just begin to turn golden brown in color.
- Transfer the pan to a hot plate or place on top of a cooling rack and let stand for 15-20 minutes as cookie cups will continue to set while they cool.
- To make the frosting, start by beating butter until creamy. Add confectioners sugar, cocoa powder, milk and vanilla and beat again. Store in the refrigerator until ready to use.
- Ice the cookie cups with frosting once they have cooled completely.
If you enjoy stuffing yumminess inside of more yumminess, try our Cake Mix Cookies and Cream Cupcakes next! 🙂