I love how these peanut butter cup cookies combine everything I crave in one dessert: a soft cookie base, a creamy peanut butter center, and a rich dark chocolate ganache on top. I make them in muffin tins to get that perfect cup shape, and every time I serve them, they feel bakery-worthy without being complicated.
Why You’ll Love This Recipe
I enjoy this recipe because it feels indulgent but is still very approachable. I like that the cookies stay soft, the peanut butter filling is smooth and satisfying, and the dark chocolate ganache adds a luxurious finish. I also appreciate that they look impressive for parties or gifting, even though the steps are simple.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Cookie Base
1 batch cookie dough (prepared without chocolate chips)
Peanut Butter Filling
Creamy peanut butter
Chocolate Ganache
4 oz high-quality dark chocolate, finely chopped
4 oz heavy cream
Directions
I start by preheating the oven to 350°F (175°C) and lightly greasing a muffin tin. I press the cookie dough into the bottom and slightly up the sides of each muffin cup to form a base.
I bake the cookie cups until they are lightly golden and just set, then remove them from the oven. While they are still warm, I gently press a spoonful of peanut butter into the center of each cookie to create the filling. I let them cool completely in the pan so they hold their shape.
For the ganache, I heat the heavy cream until just steaming, then pour it over the chopped dark chocolate. I let it sit briefly before stirring until smooth and glossy. I spoon the ganache over each cookie cup and allow it to set before serving.
Servings And Timing
I usually get about 12 cookie cups from this recipe.
Preparation time: about 20 minutes
Baking time: about 12–15 minutes
Cooling and setting time: about 30 minutes
Total time: approximately 1 hour
Variations
I sometimes swap the dark chocolate for milk chocolate when I want a sweeter finish. For extra texture, I like adding a pinch of sea salt on top of the ganache. I also enjoy using crunchy peanut butter if I want a bit of bite in the filling.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If I want them slightly warm, I reheat them briefly in the microwave for a few seconds, just until the ganache softens.
FAQs
Can I make these cookies ahead of time?
I often make them a day in advance and store them in the fridge until I’m ready to serve.
Can I freeze peanut butter cup cookies?
I freeze them without any problem. I let them thaw in the refrigerator overnight before serving.
What type of cookie dough works best?
I prefer a classic soft cookie dough, like sugar cookie or peanut butter cookie dough, without mix-ins.
Can I use a mini muffin tin instead?
I do this sometimes for bite-sized treats. I just reduce the baking time slightly.
How do I know when the cookie cups are done?
I take them out when the edges are lightly golden and the centers are set but still soft.
Conclusion
I keep coming back to these peanut butter cup cookies because they strike the perfect balance between comfort and elegance. I love how easy they are to customize, store, and share, and they always disappear quickly whenever I make them.
Soft peanut butter cup cookies baked in muffin tins with a creamy peanut butter center and rich dark chocolate ganache topping. Elegant, indulgent, and easy to make.
Ingredients
1 batch cookie dough (prepared without chocolate chips)
Creamy peanut butter
4 oz high-quality dark chocolate, finely chopped
4 oz heavy cream
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a muffin tin.
Press cookie dough into the bottom and slightly up the sides of each muffin cup.
Bake for 12–15 minutes or until lightly golden and set.
While still warm, press a spoonful of peanut butter into the center of each cookie cup.
Allow cookie cups to cool completely in the muffin tin.
Heat heavy cream until steaming and pour over chopped chocolate. Let sit, then stir until smooth to make ganache.
Spoon ganache over the cooled cookie cups and let it set before serving.
Notes
Use milk chocolate instead of dark chocolate for a sweeter ganache.
Top with a pinch of sea salt for contrast and texture.
Try crunchy peanut butter for added texture in the filling.
Use a mini muffin tin for bite-sized versions and reduce bake time accordingly.
Let cookies cool in the pan to help them keep their shape.
