Salted Double Chocolate Peanut Butter Stuffed Cookie Cups Recipe

The Salted Double Chocolate Peanut Butter Stuffed Cookie Cups Recipe is a truly irresistible treat that brings together the richness of double chocolate with the creamy, slightly salty surprise of peanut butter tucked right in the center. Imagine biting into a decadent, fudgy cup of cookie dough that melts in your mouth, unveiling a luscious peanut butter core that’s perfectly balanced with a sprinkle of sea salt on top. Whether you’re craving an after-dinner indulgence or a special sweet snack, this recipe is an absolute delight that combines textures and flavors in the most satisfying way.

Ingredients You’ll Need

Gathering the right ingredients is the very first step to making these cookie cups shine. Each ingredient is thoughtfully chosen to bring flavor, texture, and a beautiful deep color that makes these treats as appealing to the eyes as they are to the palate.

• 1 cup all-purpose flour: Provides structure and the classic cookie base for a tender bite.
• 1/2 cup unsweetened cocoa powder: Adds rich chocolate flavor and dark color without extra sweetness.
• 1/2 teaspoon baking soda: Helps the cookie cups rise slightly for a light, soft texture.
• 1/4 teaspoon salt: Balances sweetness and enhances overall flavor complexity.
• 1/2 cup unsalted butter, softened: Gives the dough moisture and buttery richness needed for that melt-in-your-mouth quality.
• 3/4 cup granulated sugar: Sweetens and contributes to the classic chewy cookie texture.
• 1/2 cup brown sugar, packed: Adds moisture and a hint of caramel undertone.
• 1 large egg: Binds ingredients together and helps with the cookie’s tender crumb.
• 1 teaspoon vanilla extract: Lifts flavors and adds subtle aromatic depth.
• 1 cup semi-sweet chocolate chips: For bursts of melty, gooey chocolate goodness throughout.
• 1/2 cup creamy peanut butter (or chunky): The star filling that brings a creamy, salty contrast to the chocolate.
• 1/2 teaspoon sea salt (for topping): Finishing touch that enhances the sweet and savory balance.

How to Make Salted Double Chocolate Peanut Butter Stuffed Cookie Cups Recipe

Step 1: Preheat and Prepare

Start by heating your oven to 350°F (175°C). This ensures your cookie cups will bake evenly. Grease your muffin tin or line it with silicone cups to make removal effortless later on.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This combination forms the flavorful base of your cookie dough and distributes the leavening agents evenly for a perfect rise.

Step 3: Cream Butter and Sugars

Using a large bowl, beat the softened butter with both granulated and brown sugars until the mixture is light and fluffy. This step is essential as it incorporates air, making the final texture beautifully tender.

Step 4: Incorporate Egg and Vanilla

Add the egg and vanilla extract to the creamed mixture. Beat them in thoroughly until you have a smooth batter, building the foundation for the cookie’s moist and rich consistency.

Step 5: Combine Wet and Dry Ingredients

Gradually introduce the dry ingredient mix into the wet ingredients. Stir gently and just until combined; overmixing can make your cookie cups tough. This balance ensures the perfect crumb.

Step 6: Fold in Chocolate Chips

Gently fold in the semi-sweet chocolate chips to distribute chocolatey pockets throughout your dough that will melt into irresistible bites.

Step 7: Assemble the Cookie Cups

Spoon about one tablespoon of cookie dough into each prepared muffin cup, pressing it down lightly to create a base. Then add about one teaspoon of peanut butter right in the center, providing each bite with a creamy surprise.

Step 8: Top with More Dough

Cover the peanut butter dollop with another tablespoon of cookie dough, completely hiding the peanut butter center. This creates the perfect cup shape once baked.

Step 9: Bake to Perfection

Bake the cookie cups for 12 to 15 minutes, or until the edges are set but the centers remain a little soft. This ensures a fudgy interior with just enough structural integrity.

Step 10: Add a Salted Finish and Cool

Right out of the oven, sprinkle a pinch of sea salt over each cookie cup. The warmth helps the salt adhere and enhances the contrast with the sweetness. Allow the cookie cups to cool in the pan for 10 minutes before transferring them to a wire rack.

Step 11: Enjoy!

Your Salted Double Chocolate Peanut Butter Stuffed Cookie Cups are ready to be savored. Let them cool slightly—just enough to avoid burns but still warm enough for that gooey peanut butter center to shine.

How to Serve Salted Double Chocolate Peanut Butter Stuffed Cookie Cups Recipe

Garnishes

A sprinkle of flaky sea salt is the classic finishing touch that elevates these cookie cups. For a playful twist, try adding a drizzle of melted white chocolate or a few crushed peanuts on top to amplify texture and flavor.

Side Dishes

These cookie cups shine beautifully alongside a cold glass of milk, a scoop of vanilla ice cream, or even a warm latte. Their rich flavors balance creamy or refreshing sides wonderfully, making them ideal for dessert or an afternoon pick-me-up.

Creative Ways to Present

Serve these cookie cups in mini cupcake liners for a charming display at parties or stack them on a decorative plate for a casual gathering. You can also insert a small wooden skewer or toothpick for an easy-to-eat dessert bite option.

Make Ahead and Storage

Storing Leftovers

Place any leftover cookie cups in an airtight container at room temperature. They will stay fresh and flavorful for up to three days, making them perfect for snacking throughout the week.

Freezing

To freeze, arrange cooled cookie cups in a single layer on a baking sheet and flash freeze until firm. Then transfer them to a sealed freezer bag or container. They can be frozen for up to two months without sacrificing taste or texture.

Reheating

For a freshly baked feel, reheat the cookie cups in a preheated oven at 300°F for about 5 minutes. This warms the peanut butter filling and brings back that soft, gooey texture that makes this Salted Double Chocolate Peanut Butter Stuffed Cookie Cups Recipe so special.

FAQs

Can I use crunchy peanut butter in this recipe?

Absolutely! Using chunky peanut butter adds a delightful crunch to the creamy center, offering a different but equally delicious texture to the cookie cups.

Do I need to refrigerate these cookie cups?

These cookie cups do not require refrigeration and are best enjoyed at room temperature. However, if your kitchen is very warm, storing them in a cool place can help maintain their shape.

Can I substitute almond butter or another nut butter?

Yes, you can experiment with almond butter, cashew butter, or even sunflower seed butter for a different flavor twist. Just keep in mind that the salt balance might vary slightly.

What if I don’t have a muffin tin?

You can shape the cookie cups by hand or use silicone baking cups placed on a baking sheet as a flexible alternative, ensuring even baking and shape retention.

How do I know when the cookie cups are done?

Look for cookie cups with edges that are set and firm, while the center remains soft to the touch. They will continue to firm up as they cool, preserving their gooey texture.

Final Thoughts

I can’t recommend enough that you try this Salted Double Chocolate Peanut Butter Stuffed Cookie Cups Recipe. It’s one of those rare desserts that feels decadent yet comforting, perfectly marrying rich chocolate and creamy peanut butter in every bite. Whether you’re baking for yourself, loved ones, or a crowd, these cookie cups are sure to bring smiles and maybe even a few delighted “wow”s. Happy baking and enjoy every luscious moment!

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