Once the cookie dough is portioned, I bake them until the tops are lightly golden and just set. The timing varies depending on the mix, but I’ve found 8–10 minutes is usually perfect. When I open the oven, the smell of warm peanut butter cookies always makes me smile. As soon as the cups come out of the oven, I immediately grab the handle of a wooden spoon and gently press into each center to create a well. This part must be done while the cookies are hot—I learned the hard way that waiting even two minutes makes the cookies firm and harder to shape.
While the cookie cups cool, I start the chocolate filling. In a small saucepan, I warm the heavy cream and butter until they begin to steam, then pour the mixture over the chocolate chips in a bowl. After letting it sit for about a minute, I stir until everything melts into a silky, glossy ganache. Adding the vanilla at the end gives the chocolate such a warm, comforting flavor. The ganache smells like rich hot fudge sauce, and resisting dipping a spoon in is almost impossible.
With the cookie cups cooled and the ganache ready, I spoon a generous amount of chocolate into each well. I like to fill them until the chocolate comes right up to the top edge. Before the chocolate sets, I add sprinkles for a festive touch. The cookie cups need about 20–30 minutes to firm up, but I’ve also popped them in the fridge when I’m impatient. Once set, each cup becomes a perfect bite of warm peanut butter sweetness paired with rich, creamy chocolate.
Pro Tips for Best Results
I tested these cookie cups three different ways before I felt totally confident in the final method, and one trick that made a huge difference was lightly greasing the mini muffin pan—even if it claims to be nonstick. The very first batch I ever made stuck to the pan, and I had to pry them out with a butter knife. A quick spritz of cooking spray changed everything.
Another helpful tip: don’t overbake the cookie cups. I’ve done that before, thinking a firmer cookie would hold more chocolate, but the result was a dry, crumbly cup that didn’t have that chewy peanut butter cookie texture I love. Pull them out as soon as the surface looks set—the residual heat continues to cook them slightly.
For the ganache, I learned the hard way that boiling the cream makes the chocolate seize and turn grainy. You want the cream hot and steamy, not bubbling. Pouring it over the chocolate and letting it sit before stirring creates a silky, pourable filling every time.
Lastly, let the cookie cups cool completely before adding the ganache. I rushed once and added the chocolate too early—it melted and sank into the cookie instead of sitting neatly inside. The cups should be warm enough to handle but not hot enough to melt the chocolate.
Common Mistakes to Avoid
I made several mistakes when I first started making these cookie cups, so here’s what to avoid. First, don’t try to form the cup shape before baking. I attempted pressing the dough down in the pan before baking, thinking it would save time, but they baked unevenly and puffed up strangely. Shaping after baking is the only way to get that perfect indentation.(See the next page below to continue…)