This post is sponsored by Land O’Lakes.
First off, I just want to say how happy I am to share with you another recipe I developed in partnership with Land O'Lakes. I love working with them year after year!
I love it when a plan comes together. These little peanut butter cookie cups were a request from Curtis a long time ago. I don't remember when but he drew a diagram of these cookie cups.
That he had as a kid and asked me a while back to try to replicate them. The diagram complete with a drawing of the frosting shows the cookie cup is concave. I thought there's no way I could replicate the concaveness of the cookie cup he had as a kid!
And look! I did it! And then, I got all next level by making a dark chocolate ganache with butter! This has been on my list to try for a long time and I'm so glad I did! It's so good!
First, start with Land O Lakes® Butter. I melt the butter in this recipe so the cookie cup is similar to a cookie but also similar to a blondie or brownie. It's lovely!
First mix the brown sugar and the egg together with an electric hand mixer.
It will look this when you're done.
Then, take the melted butter and
add it to the batter.
Mix thoroughly with the electric hand mixer.
Then, add the peanut butter.
And mix again with the hand mixer. You want to make sure the peanut butter is evenly distributed through the batter.
Then, add the flour in batches.
And fold in with a rubber spatula.
Spray a regular sized 12-cup muffin tin (I used two of them) with nonstick baking spray.
Scoop using a medium cookie scoop into the muffin tin. Bake for 10 to 12 minutes at 350 degrees F.
While the cookie cups are baking, melt butter on a small saucepan on the stove on low heat.
Prep your chocolate by chopping it up and placing into a stainless steel mixing bowl.
Watch the butter carefully, once it's melted, turn the heat up to medium. You don't want to brown the butter. Once it starts bubbling, let it continue bubbling for about 30 seconds to a minute.
Remove the butter from heat and pour into your bowl of chocolate. Don't touch the chocolate. Let it sit for at five minutes.
Then, using a rubber spatula, mix the chocolate and butter together.
It will take a few minutes, you want to make sure you mix out all of the chocolate pieces and make sure they get melted.
All done!
Allow the chocolate to sit for at least 45 minutes to set.
And then you can pipe the dark chocolate ganache into the cookie cups!
I'm so excited about how these came out and so happy that these made Curtis so happy! He took some to work to share with co-workers and I got their seal of approval.
You'll have to make them for your friends and family and wait for the smiles to show up on their faces!
For more holiday baking inspiration, check out these new recipes from Land O'Lakes!
Recipe
Peanut Butter Cookie Cups with Dark Chocolate Ganache Recipe
Ingredients
Peanut Butter Cookie Cups
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 1/4 cups packed light brown sugar
- 1 large egg, beaten
- 1/2 teaspoon pure vanilla extract
- 2 Sticks, 1 cup Land O Lakes® Unsalted Butter, melted
- 1/2 cup creamy peanut butter
Dark Chocolate Ganache
- 10 ounces dark chocolate, chopped
- 1 Stick, 1/2 cup Land O Lakes® Unsalted Butter
Instructions
Peanut Butter Cookie Cups
- Prepare two twelve-cup muffin tins by spraying with nonstick baking spray. Heat oven to 350 degrees F.
- Add flour, salt and baking soda to a medium sized mixing bowl. Mix together and set aside.
- Add brown sugar and egg to another bowl and using an electric hand mixer, cream the sugar and egg together. Add vanilla extract and continue mixing. Carefully add the melted Land O Lakes® Unsalted Butter to the bowl and mix again with the hand mixer. Add peanut butter and throughly combine with the hand mixer.
- In two batches, add the flour mixture and combine with a rubber spatula, taking care to not over mix. Scoop cookie dough into the prepared muffin tins. Bake for 13 to 14 minutes, or until a toothpick inserted in the center of a couple of cookie cups comes out with crumbs.
- Remove from the oven and place the muffin tins on a cooling rack. Allow to cool at least 15 minutes before removing.
Dark Chocolate Ganache
- Place chopped dark chocolate in a stainless steel mixing bowl.
- Add butter to a saucepan. Turn the heat to low and allow the butter to melt. Once it’s melted, turn the heat to medium. Once the butter starts bubbling, allow it to bubble for about a minute (taking care so the butter does not brown). Pour the butter mixture over the chocolate in the bowl.
- Allow the chocolate to sit for 5 minutes, without stirring. After waiting, stir with a rubber spatula until it’s thoroughly mixed together and all of the chocolate has melted. Allow it to cool completely and set, about 45 minutes.
- Then, you’re ready to pipe it. Add to a frosting bag and using a 1M tip, pipe a swirl on each cookie cup.
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Disclosure: The Little Kitchen has partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® Butter . This blog post is sponsored by Land O’Lakes.
Vicki says
Can you bake these in cupcake wrappers?
Julie Deily says
Hi Vicki!
I think you can but know that I haven’t tried it ever so I can’t speak to how they will come out. They will look different as you know because cupcake liners have the crinkle in them. Let me know if you try them!
Becky says
Thank you so much for posting this. My mom and I used to get these cookies at The Original Cookie place in the mall when I was a kid. I’ve looked for them many times and never found anything like them, but this is exactly how I remember them. Thank your husband for me too.
Julie Deily says
oooh I looked up The Original Cookie Co and Curtis thinks it’s the same place he had these cookie cups!! ????
2pots2cook says
I wish I was your neighbour !
Katherine says
Oooo…yum! That dark chocolate ganache!
Margi says
Just finished making these and have a few comments. I found there was not enough peanut butter in the cookie. For me it’s a very mild taste. Dark Chocolate – type? sweet, semi-sweet, unsweetened? Photo’s say to bake for 10/12 minutes but recipe has 13/14 minutes also butter photo says 30 seconds to boil but print out has 1 minute. I do bake a lot and have for years but have no idea what a 1M tip is. This is a great recipe to convert to gluten free as I have a daughter who loves peanut butter and chocolate but will increase the pb and use milk chocolate for the topping.
Julie Deily says
Hi Margi,
I just used a dark chocolate baking bar and melted it. Also, here’s the 1M tip! I have used it sooo many times! https://amzn.to/2SdTNDM
Also the butter, with the photo, I said “Once it starts bubbling, let it continue bubbling for about 30 seconds to a minute.”
Jamie says
Question…do you think these could be made in the mini muffin tins, using a small scoop…and likely not baking them as long?
Julie Deily says
Hi Jamie! I think they would definitely take less time to bake! Let me know how it turns out if you try them in the mini muffin tin! Thank you!
Heather @ Dredge and Drizzle says
Hi Julie! I just finished listening to your appearance on the Chopped podcast and wanted to stop by and say thank you! Your voice is so refreshing.
Also, these cookies caught my eye. I love your photography!
I am also in Florida (Jacksonville). My daughter and stepson both go to UCF which I think may be close to you!
sue griffore says
how do you store these? thank you……
Debbie S. says
Can dark chocolate chips be used? Like Ghirardelli Dark Chocolate Chips?
Leeanna J Sanchez says
I just baked these and they came out amazing!
Julie Deily says
Yay! that makes me happy!! ????
Lynn | The Road to Honey says
Wow Julie! These little cookie cups look phenomenal. I’m sooooo glad that Curtis begged and pleaded for you duo recreate them. And that chocolate ganache filling. . .I just want to pick each and every one of those cookie cups up and lick out that heavenly filling.
Ashley says
Hi! Do you need to shape the cookies into cups after baking, or does simply dropping a dollop into the muffin tin (as pictured) make them the correct shape when baked?
Julie Deily says
Hi Ashley,
Good question! That’s why I love to share step by step photos. I just dropped them in with the cookie scoop into a sprayed muffin tin and that’s it. The concave shape happens when you bake it! Thanks so much!
A says
Why does this scream out of this world? Dark chocolate peanut butter..stuffed..cookies..cups what I have to make this today. Today is the day. But these seriously look amazing for some holiday treats!! Thanks for sharing!
Jennifer @ Show Me the Yummy says
That ganache is literally heaven!
Liz says
Thank goodness there are a few more days left before I need to clean up my diet. These cookie cups are calling my name.
Rachel @ Rachel Cooks says
Oh heck yes!
Liz @ The Lemon Bowl says
You had me at peanut butter and dark chocolate!!!
Barbara Schieving says
Such a fun story behind these cookies. Sounds like a must try.
naomi says
Look at the shine on that frosting – on point!
2pots2cook says
I’m in. Thank you !
Joanne @ Fifteen Spatulas says
I love the story of these cookies and they look absolutely delicious!