Mini Peanut Butter Cookie Cups: A Sweet and Crunchy Delight
Indulge in the perfect bite-sized treat with our Mini Peanut Butter Cookie Cups recipe. These delightful treats combine soft cookie dough, rich peanut butter, and a drizzle of smooth chocolate ganache, topped with crushed peanut butter chips for an extra crunch. Whether you’re looking for a fun weekend baking project or need a charming addition to your dessert table at a party, these cookie cups are sure to impress!
Ingredients
For the Cookie:
- 1 3/4 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 8 tbsp unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup peanut butter
- 1 egg, room temperature
- 1/8 cup milk
- 2 tsp vanilla extract
- 36 mini peanut butter cups, unwrapped
For the Ganache Drizzle:
- 4 oz. semi-sweet chocolate bar, chopped
- 1/4 cup milk, heated
Topping:
- 1/3 cup peanut butter chips, crushed
Directions
- Prepare for Baking:
- Preheat your oven to 375°F (190°C) and grease a 24-cup mini muffin pan. This recipe makes 36 cookie cups, so you might need to bake in batches.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream the Butter and Sugars:
- In another bowl, beat together the softened butter, granulated sugar, brown sugar, and peanut butter until smooth. Incorporate the egg, milk, and vanilla extract, beating until fully combined.
- Combine with Flour Mixture:
- Gradually add the flour mixture to the wet ingredients, mixing until the dough is evenly combined.
- Shape and Chill the Dough:
- Scoop out the dough using an extra-small cookie scoop to form 36 balls. Roll each ball smooth and place into the prepared muffin pan. Freeze for 10 minutes to firm up.
- Bake:
- Bake in the preheated oven for 8 minutes. Remove and immediately press a mini peanut butter cup into the center of each cookie.
- Prepare the Ganache:
- While the cookies cool, prepare the ganache by pouring heated milk over the chopped chocolate and stirring until smooth. Transfer to a piping bag.
- Add Toppings:
- Optionally, blend peanut butter chips until crushed for topping. Drizzle the ganache over the cooled cookies and sprinkle with the crushed chips.
Nutritional Information
- Calories: 180 kcal per serving
- Servings: 36 cookie cups
Prep Time
- Preparation: 20 minutes
- Cooking: 8 minutes
- Total Time: 28 minutes
These Mini Peanut Butter Cookie Cups are not just a treat to eat but also a joy to make. Whether you’re sharing them at a get-together or enjoying them as a personal treat, they are guaranteed to satisfy your sweet tooth. Enjoy baking and even more, enjoy indulging!
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Mini Peanut Butter Cookie Cups
- Total Time: 28 minutes
- Yield: 36 1x
Description
These Mini Peanut Butter Cookie Cups are a delightful treat that combines the rich flavors of peanut butter and chocolate in a perfect bite-sized dessert. Each cookie cup is baked to golden perfection, with a soft, chewy texture that contrasts beautifully with the creamy peanut butter cup nestled in the center.
Ideal for any occasion, these cookie cups are easy to make and even easier to enjoy. The drizzle of chocolate ganache and the sprinkle of crushed peanut butter chips add an extra layer of indulgence, making these treats a hit with both kids and adults alike. Whether you’re hosting a party or just craving something sweet, these Mini Peanut Butter Cookie Cups are sure to satisfy your dessert cravings.
Ingredients
Cookie:
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt
8 tbsp unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup peanut butter
1 egg, room temp
1/8 cup milk
2 tsp vanilla extract
36 mini peanut butter cups, unwrapped
Ganache Drizzle:
4 oz. semi-sweet chocolate bar, chopped
1/4 cup milk, heated
Topping:
1/3 cup peanut butter chips, crushed
Instructions
Preheat oven to 375° F. Grease a 24-cup mini muffin pan. This recipe makes 36 cookie cups.
Unwrap peanut butter cups and place them in a bowl. Set aside.
In a medium bowl, combine flour, baking soda, and salt. Whisk together and set aside.
In another medium bowl, beat butter, sugars, and peanut butter together until smooth. Add egg, milk, and vanilla extract, and beat until smooth. Gradually incorporate the flour mixture, 1 cup at a time, until fully combined.
Using an extra-small cookie scoop, scoop 36 balls and roll them until round. Place cookie balls into the muffin pan. Put the pan in the freezer for 10 minutes to chill.
Place the pan in the oven and bake for 8 minutes. Remove cookies from the oven and immediately press a peanut butter cup into the center of each cookie.
Let the cookies cool while you prepare the ganache and crush the peanut butter chips. Pour heated milk over chopped chocolate and stir until smooth. Place the ganache in a piping bag.
In a blender, crush the peanut butter chips. This step is optional.
Remove cookies from the pan and place them on a cooling rack. Drizzle ganache over the cooled cookie cups and sprinkle with crushed peanut butter chips. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 8 minutes
Nutrition
- Calories: 180 Kcal