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    Chocolate Peanut Butter Cup Cookies

    ha scritto per te

    Chocolate Peanut Butter Cup Cookies are rich, bite-size sweets with a mini Reese’s cup nestled in their centers. Serve alongside a tall glass of milk – Santa will thank you!

    Full disclosure: I make these cookies year-round. But my Christmas cookie giveaway trays would not be complete without them! Everyone loves them. Especially Reese’s peanut butter cup lovers. These cookies are baked in a mini muffin tin, which creates the perfect size chocolate cookie cup to hold a mini Reese’s peanut butter cup. They are chocolatey, chewy, and so delish with that perfect center of peanut butter.

    Portion the dough.
    Use a cookie scoop (4 teaspoon capacity) to portion the dough and then roll them into balls between your palms. The chocolate dough has a little peanut butter in it, so it is unsticky and very easy to shape. Place each dough ball in the cavity of a mini muffin pan. My mini muffin pan has 24 cavities. This recipe makes about 36 cookies so I had to re-wash my pan and re-grease it for the last dozen.
    Before you start baking, go ahead and unwrap the 36 mini Reese’s peanut butter cups and have them ready to hand.

    Bake the cookies for 12 minutes. They come out of the oven looking a lot like mini chocolate muffins!

    Add the peanut butter cups.
    Immediately after removing the pan from the oven, press a mini Reese’s peanut butter cup in the center of each baked cookie. Be careful, though! The pan will be hot. Now, you could stop right here and have some really good-looking cookies. But the holidays call for something a little extra.

    Dress them up!
    Whip up an easy peanut butter drizzle by melting peanut butter baking chips with just a little vegetable oil (I used olive oil). This makes the peanut butter mixture more fluid, more drizzly. I put the peanut butter mixture in a piping bag with a small hole snipped in the end, but you could use a zip-top bag with the corner snipped.

    Get out your favorite holiday sprinkles to give these some festive color. I used some holly berry quins, but jimmies would look nice, too.

    The chocolate cookie cup is so soft and chewy, which perfectly contrasts the peanut buttery flavor of the peanut butter cup. These are so poppable – a little too easy to eat, if you ask me!
    Related recipe: Peanut Butter Cup Hot Cocoa Bombs

    Chocolate Peanut Butter Cup Cookies

    Heather Baird

    These cookies are beloved by kids of all ages. Chocolatey, chewy, and peanut-buttery, they’ll disappear fast! Unwrap the mini Reese’s cups ahead of time and have them ready to immediately press into the cookies after they are taken out of the oven.

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    Prep Time 20 minsCook Time 12 minsTotal Time 32 mins

    Course DessertCuisine American

    Servings 36

    Equipmentmini muffin tin with 24 cavities
    Ingredients US CustomaryMetric 2/3 cup all-purpose flour1/3 cup dark cocoa powder1 teaspoon baking soda1/8 teaspoon fine grain salt1/2 cup sugar1/3 cup creamy peanut butter1/4 cup unsalted butter softened1 egg2 tablespoons whipping cream1 teaspoon vanilla36 Reese’s peanut butter cups miniatures unwrapped1/4 cup peanut butter chips1 tablespoon vegetable oil
    Instructions Preheat the oven to 350°F. Coat the cavities of a mini muffin pan with flour-based baking spray (or grease pan with nonstick cooking spray).In small bowl, whisk together the flour, cocoa powder, baking soda and salt.In the bowl of an electric mixer, beat the sugar, peanut butter, and unsalted butter on medium speed until well combined, about 2 minutes. Beat in egg, whipping cream, and vanilla. Beat in the flour mixture on low speed until blended.Shape dough into 3/4-inch balls. (I used a cookie scoop, 4 teaspoon capacity.) Place one ball into each muffin cup.Bake 12 minutes. Immediately press 1 peanut butter cup into center of each cookie. Cool in pan on cooling rack. Combine the peanut butter chips and oil in a small microwave-safe bowl. Heat in 30 second intervals until the mixture can be stirred smooth. It should be a little runny and pourable. Transfer the mixture to a zip-top bag with a tiny hole in the corner snipped. Drizzle over hot cocoa bombs. Let stand until set, about 15 minutes.Drizzle the peanut butter mixture over 5 cookies at a time, then immediately top with sprinkles. Continue working like this until all of the cookies are drizzled and sprinkled. The peanut butter drizzle will set up quickly, so be swift with your sprinkling.Allow the cookies to stand until set, about 5-7 minutes. Store the cookies airtight until ready to serve.
    NotesPlace the unwrapped peanut butter cups on a plate and then on  a countertop away from the stovetop. This prevents them from softening and melting. They should be firm enough to press into the hot cookie cups right when they come out of the oven. If your kitchen is particularly warm at room temperature, place the peanut butter cups in the refrigerator while the cookies bake.

    Keyword chocolate cookie dough, cookie cups, mini Reese’s cups, peanut butter cookie dough, reese’s peanut butter cups

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    • in Recipes

      Peanut Butter Cookie Banana Pudding

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      An old-fashioned favorite gets a new twist! Peanut Butter Cookie Banana Pudding swaps vanilla wafers for peanut butter sandwich cookies.

      There’s a sense of normalcy easing its way back into our lives. We’re having family dinners again, and summer weather means potlucks and picnics won’t be far behind. I’m so eager to share this new banana pudding recipe with my friends and family. It’s just like regular scratch-made banana pudding, but with a peanut butter surprise!

      First, you’ll start with a good scratch-made vanilla pudding. Homemade vanilla pudding is so simple that it’s best to use high quality ingredients. It should taste of cream and vanilla, and never overtly of cornstarch. I always finish my batch of vanilla pudding with at least two tablespoons of butter, which adds homemade flavor.

      After the pudding cools, layer it in the bottom of a trifle dish, 2 quart dish or bowl. Next, on goes a layer of sliced bananas. I like to line a few around the edge of the dish so it looks pretty.

      Peanut butter love!
      Now, for the best part: peanut butter sandwich cookies. If you plan to eat your banana pudding right away, give the cookies a quick dunk in milk. This helps them to soften faster. Otherwise, it takes a good 24 hours for the crisp sandwich cookies to soften in the pudding.
      Use any peanut butter sandwich cookie you like! These are Mother’s brand Peanut Butter Gauchos, or use Nutter Butters, which are available nearly everywhere.

      The texture of the cookies soften and leave pockets of peanut butter filling throughout the pudding. It’s so dreamy! We couldn’t stay out of this bowl.

      Peanut Butter Cookie Banana Pudding might just replace this recipe as my picnic fave – but who am I kidding? I’ll probably make both, especially if any kiddos show up. They love those little pouches of pudding.

      Add a few chopped salty peanuts on top, and some more crushed cookies – now you’re in business!
      We first enjoyed this last Monday on Memorial Day, but it would be wonderful for a July Fourth cookout. I’ll make it throughout the summer and probably even into November! It’s that good!

      Peanut Butter Cookie Banana Pudding

      Heather Baird

      An old-fashioned favorite gets a new twist! Peanut Butter Cookie Banana Pudding swaps vanilla wafers for peanut butter sandwich cookies.If you plan to eat the pudding right away, use my cookie dunking method to speed the softening of the peanut butter cookies. Otherwise cookies will naturally soften over 24 hours, however the pudding will be well-chilled at 6 hours – serve at your discretion.

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      Prep Time 20 minsCook Time 15 mins30 minutes cooling time 30 minsTotal Time 35 mins

      Course DessertCuisine American

      Servings 8

      Equipment2 to 2 1/2 quart baking dish or trifle bowl
      Ingredients US CustomaryMetric 3 cups whole milk3 1/2 tablespoons cornstarch1/8 teaspoon salt3/4 cup sugar3 egg yolks2 tablespoons butter2 teaspoons pure vanilla extract4 large bananas1 package, approx. 15 oz. peanut butter sandwich cookies such as Gauchos or Nutter Butter1 cup milk for dunking cookies optional2 cups heavy cream1/4 cup powdered sugar1/4 cup roasted salted peanuts chopped
      Instructions Mix 1/4 cup of the milk with the cornstarch in a small bowl. In a saucepan over medium heat, whisk the remaining 2 3/4 cups milk, salt, and sugar together. When the mixture is barely warm whisk in the egg yolks. Whisk constantly until the mixture steams. Increase the heat to medium-high and add the cornstarch mixture. Whisk constantly until the mixture thickens and bubbles slightly. Remove from the heat and whisk in the butter and vanilla extract. Pour the mixture into a shallow dish to speed cooling. Cool 20 minutes then cover the surface with a piece of plastic wrap to keep a skin from forming. Chill for 10-15 minutes.Chop bananas into 1/4-inch rounds. Set aside 3 peanut butter cookies for garnish.Layer pudding in the bottom of a 2 to 2 1/2-quart bowl or trifle dish. Top with half of the bananas. Add a layer of peanut butter cookies. (Dunk each cookie quickly in the 1 cup of milk if you plan to enjoy the pudding right away. Otherwise, it takes about 24 hours for the cookies to soften on their own in the pudding.) Repeat layering – these don’t have to be perfectly even. Just do the best you can.For the whipped topping, beat the heavy cream on medium-high until slightly thickened. Add the powdered sugar gradually. Beat to stiff peaks. Top the layered pudding with the whipped cream.Garnish the pudding with two of the reserved cookies. Crush the remaining cookie and sprinkle the crumbs on top. Sprinkle on the salted chopped peanuts.Enjoy immediately or chill for 6 hours before serving. Store leftovers in the refrigerator.

      Keyword fresh bananas, homemade vanilla pudding, peanut butter sandwich cookies

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