If there is one truth in the universe that everyone can agree on, it’s that chocolate and peanut butter is a holy combination. A divine duo, if you will. Any dessert utilizing this decadent pairing will be an inevitable hit. It’s science!
Unless, of course, you happen to be allergic to peanuts, in which case I offer my most sincere condolences. It truly is that good.
Which is why today I have yet another PB/chocolate recipe for you all today (see chocolate party bark, no-bake pb & chocolate cereal bars, classic puppy chow, peanut butter chocolate chip banana bread, peanut butter cup cheesecake bars, baked peanut butter cup s’mores dip) Chocolate-stuffed peanut butter cookie cups!
Chocolate-stuffed peanut butter cookie cups.
Chocolate stuffed peanut butter cookie cups.
A chewy, rich, peanut-buttery cookie, cooked until golden and soft, filled with creamy milk chocolate and garnished with a drizzle, should you so desire. Goes well with a tall glass of milk and a smile. 😉
As if that weren’t good enough, these bad boys get even better–there’s only six ingredients. That’s it! Right now, you are five ingredients away from your own chocolate-stuffed peanut butter cookie cups. All they take are a cup of peanut butter, a splash of vanilla, a cup of sugar(s), one egg, your milk chocolate of choice, and a tablespoon or so of coconut oil.
You probably have all of those ingredients in your pantry, too. Simple and delicious. That’s how I like ’em!
To make these, you combine the peanut butter, sugars, and egg in a medium bowl, mixing until fully combined. The dough for these is rather sticky, so I recommend either chilling the dough for an hour or two before baking, or rolling the dough after running your hands under water so they’re slightly wet. It helps the dough to not stick so much!
You then put about a tablespoon of dough into each mini muffin pan divot, pressing it into the sides to leave room for the chocolate. Once that’s complete, you melt your chocolate and combine it with the coconut oil, which gives the chocolate a smoother, creamier texture without affecting the taste. You then add in your desired amount of chocolate into each cookie cup, leaving some for garnish.
With the remaining dough, you seal the tops of the cookie cups, stamp with a fork to make the signature peanut butter cookie crosshatch, and then bake for fifteen-twenty minutes until the edges are golden and the middles are set.
Now comes the tough part.
You have to let them cool c o m p l e t e l y before taking them out of the tin, or the melted chocolate will cause the cookie cups to fall apart. Once you do get them out of the pan, however, you can drizzle with the remaining chocolate and enjoy with a tall, cold glass of milk.
I can practically taste it now.
Let’s get to it, shall we? 😀
- 1 c. smooth peanut butter
- 1/2 c. granulated white sugar
- 1/2 c. light brown sugar
- 1 tsp. pure vanilla extract
- 1 egg
- 3/4 c. milk chocolate of choice
- 1 tsp. coconut oil
- Preheat oven to 350 and grease two mini muffin pans with 12 divots each. Set aside.
- In a medium bowl, whisk together the sugars, vanilla, and egg until combined.
- Add the peanut butter to the sugar mixture, stirring until even. Chill dough for at least one hour for best results.
- Melt chocolate. Stir in coconut oil until smooth. Set aside.
- Press about a teaspoon of dough into each divot, using the back of a spoon (or melon baller) to get an even thickness. Spoon chocolate into cookie cups, making sure not to overfill. Leave room to cover with dough.
- Cover the chocolate-filled cookie cups with remaining peanut butter cookie dough.
- Bake for fifteen to twenty minutes, until edges are golden and middles are set.
- Cool completely before removing cookie cups from tin and garnishing with remaining chocolate.
- Enjoy with a tall glass of milk!