Description
Mini peanut butter cookie cups deliver a delightful blend of rich chocolate and creamy peanut butter in one irresistible bite. Chocolate lovers will savor these miniature desserts that pack maximum flavor into a compact, crowd-pleasing treat perfect for sharing at parties or enjoying as a sweet personal indulgence.
Ingredients
Scale
Main Ingredients:
- 1 ¾ cups (220 grams) flour
- ½ cup (100 grams) granulated sugar
- ½ cup (100 grams) brown sugar
- ½ cup (128 grams) peanut butter
- 8 tablespoons (113 grams) unsalted butter, softened
- 36 mini peanut butter cups, unwrapped
Leavening and Seasoning:
- 1 teaspoon baking soda
- ½ teaspoon salt
Liquid and Binding Ingredients:
- 1 egg, room temperature
- 1/8 cup (30 milliliters) milk
- 2 teaspoons vanilla extract
Ganache Drizzle:
- 4 ounces (113 grams) semi-sweet chocolate bar, chopped
- ¼ cup (60 milliliters) milk, heated
Topping:
- ⅓ cup (57 grams) peanut butter chips, crushed
Instructions
- Prepare a mini muffin pan by thoroughly greasing its surfaces to prevent sticking and ensure easy cookie removal.
- Mix dry ingredients including flour, baking soda, and salt in a medium mixing bowl, whisking until evenly combined.
- In a separate bowl, cream together butter, sugars, and peanut butter until achieving a smooth, uniform consistency.
- Incorporate egg, milk, and vanilla extract into the butter mixture, blending until the liquid ingredients are fully integrated.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring until a cohesive cookie dough forms.
- Utilize a small cookie scoop to portion out 36 uniform dough balls, rolling each between palms to create perfect spheres.
- Gently place cookie dough balls into the prepared muffin pan, then chill in the freezer for 10 minutes to firm up the dough.
- Position the pan in a preheated 375°F oven and bake for 8 minutes until edges begin to turn golden.
- Immediately after removing from the oven, delicately press an unwrapped peanut butter cup into the center of each warm cookie.
- While cookies cool, prepare chocolate ganache by pouring heated milk over chopped chocolate and stirring until silky smooth.
- Transfer ganache to a piping bag for precise drizzling.
- Optional: Crush peanut butter chips in a blender for additional texture and garnish.
- Carefully transfer cookies from the pan to a cooling rack.
- Drizzle ganache over the cooled cookie cups and sprinkle with crushed peanut butter chips for a finishing touch.
Notes
- Chill dough balls before baking to prevent spreading and maintain perfect cup shape.
- Freeze muffin pan with cookie dough for exactly 10 minutes to ensure consistent texture and even baking.
- Press peanut butter cups immediately after removing from oven while cookies are still warm for best melting and integration.
- Use an extra-small cookie scoop for uniform cookie cup sizes and professional-looking presentation.
- Optional crushing of peanut butter chips adds delightful crunch and enhances overall flavor profile.
- Ganache drizzle provides elegant finishing touch and elevates simple cookie cups to gourmet dessert status.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 161
- Sugar: 8 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 14 mg