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Salted Double Chocolate Peanut Butter Stuffed Cookie Cups Recipe

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★★★★★

4.1 from 189 reviews

Delight in these Salted Double Chocolate Peanut Butter Stuffed Cookie Cups, a perfect balance of rich chocolate and creamy peanut butter wrapped in a soft, slightly chewy cookie. Topped with a sprinkle of sea salt, these cookie cups offer a deliciously indulgent treat that’s easy to make and ideal for sharing or savoring solo.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract

Add-ins and Topping

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup creamy peanut butter (or chunky, if preferred)
  • 1/2 teaspoon sea salt (for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or line with silicone muffin cups to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until fully combined, ensuring an even distribution of leavening and salt.
  3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar and packed brown sugar until the mixture is light and fluffy, about 2–3 minutes.
  4. Add Egg and Vanilla: Beat in the large egg followed by the vanilla extract, mixing well to fully incorporate and create a smooth batter.
  5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
  6. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips into the cookie dough, distributing them evenly throughout the mixture.
  7. Fill Muffin Tin: Spoon approximately 1 tablespoon of cookie dough into each muffin cup, pressing it down slightly to form a base layer that will hold the peanut butter filling.
  8. Add Peanut Butter: Place about 1 teaspoon of creamy or chunky peanut butter in the center of each cookie base.
  9. Top with Dough: Cover the peanut butter with another tablespoon of cookie dough, ensuring it fully encases the peanut butter filling.
  10. Bake: Bake in the preheated oven for 12–15 minutes, or until the edges are set and the centers remain slightly soft to the touch, indicating a perfectly chewy texture.
  11. Cool: Remove the cookie cups from the oven and immediately sprinkle each with a pinch of sea salt to enhance the sweet and savory contrast. Let them cool in the pan for 10 minutes to set before transferring to a wire rack to cool completely.
  12. Enjoy: Serve the cookie cups slightly warm or at room temperature for the best flavor and texture experience.

Notes

  • For a crunchier texture, use chunky peanut butter instead of creamy.
  • Ensure not to overbake the cookies; centers should be slightly soft for that chewy texture.
  • Silicone muffin cups work great for easy removal and cleanup.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These cookie cups can be frozen before or after baking for up to 1 month.

Keywords: double chocolate, peanut butter, stuffed cookies, cookie cups, chocolate chip cookies, dessert, baking recipe, sea salt, sweet treat

Find it online: https://foodiecara.com/salted-double-chocolate-peanut-butter-stuffed-cookie-cups-recipe/