Description
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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
