Mini Chocolate Peanut Butter Cookie Cups

7:00 AM

OK, so the title is a mouthful. You definitely won't be attempting to tell someone the name, however, when you're eating one of these.

Because they are positively delicious and you won't want to pause to say their name. True story.

The inspiration for this recipe came from Daisy Chubb. However, seeing that I don't like Nutella, I made them a little differently. If you are one of those people that likes Nutella (nothing against you... I believe you may be the majority), then please feel free to alter mine and go more with the original!


- 1 C butter/margarine (softened)
- 3/4 C sugar
- 3/4 C unpacked brown sugar
- 2 eggs
- 1 tbsp Vanilla extract
- 2 C unbleached, all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt

Nutella or Jiff Chocolate Silk

- Preheat the oven to 350.
- Beat the butter until fluffy. Then blend in your sugars.
- Add the eggs one at a time (to the butter mix) followed by the vanilla.

- Add half of our dry ingredients, blend, then add the other half (switch to a spoon or spatula to blend if needed for second half).

- In a prepared mini-muffin pan, use a heaping tablespoon (or medium cookie-scopper) to fill the cups.

- Bake in the oven for 11 to 13 minutes (don't let them get TOO brown on the sides).
- When you remove them from the oven, immediately use the bottom of a shot glass (or spoon, or small cup, or something of that kind) to indent the cookies-- therefore making them "cups".

Like the shot glass from my sorority days? Funny... I really don't think I ever used it.

- Transfer to a cooling rack. Give them a few moments to cool.

- Add you Nutella, peanut butter, or whatever you like to your "cup".

Make sure to try to not eat ALL of them. They didn't last very long in our house.

Did I mention I made these for my little sister's 18th Birthday Care Package? HAPPY BIRTHDAY MOLLY (as of the 18th)!!

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