The very first time I made these chocolate filled peanut butter cookie cups, my kitchen smelled like the coziest bakery imaginable—rich peanut butter sweetness wrapped around warm, melty chocolate. I remember pulling the mini muffin pan from the oven and seeing the golden cookie shells puffed up beautifully, just waiting to be filled. When I spooned in that glossy chocolate ganache and sprinkled colorful sprinkles on top, I knew instantly this recipe was going to become one of my all-time favorites. That first bite sealed the deal—it tasted like the perfect marriage of a peanut butter cookie and a rich chocolate truffle.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you the nostalgic flavor of a classic peanut butter cookie, but with an indulgent chocolate center that feels like something from a fancy bakery—yet it’s unbelievably easy to make. From my own experience, these cookie cups always get rave reviews, look adorable on dessert tables, and come together with minimal fuss, even on busy days.
Ingredients
- 1 (17–18 oz) package peanut butter cookie mix
- Ingredients needed for the cookie mix (usually egg, oil, or butter depending on brand)
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Sprinkles for topping
I’ve made these with several brands of peanut butter cookie mix, and they all work well, but the mixes requiring butter tend to give a richer, softer cookie cup. Heavy cream is essential for creating a smooth, silky chocolate ganache. If you don’t have semi-sweet chocolate chips, chopped chocolate bars melt beautifully too. And while sprinkles are optional, they add such a fun touch that I almost never skip them.
Equipment Needed
- Mini muffin pan
- Mixing bowl
- Measuring cups and spoons
- Small saucepan or microwave-safe bowl
- Spoon or small cookie scoop
- Wooden spoon handle or tart shaper
A mini muffin pan is key here—regular muffin tins make the cups too large, and they don’t get the same adorable shape. A small cookie scoop helps portion the dough evenly, but a simple spoon works as well. I like using the handle of a wooden spoon to press down the centers, but a tart shaper or even a clean shot glass works perfectly. A small saucepan is ideal for making ganache, though a microwave-safe bowl does the job in a pinch.
Step-by-Step Instructions
When I begin making these cookie cups, I start by mixing the peanut butter cookie dough according to the package instructions. The dough is usually soft and slightly sticky, and the smell of peanut butter fills the kitchen even before baking. I scoop small portions—about a tablespoon each—into my mini muffin pan, making sure each well is evenly filled. At this point, I’ve learned not to overfill; the dough expands as it bakes, and smaller portions create the perfect cup shape.(See the next page below to continue…)