Peanut Butter Cookie Cups

March 28, 2011

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Peanut Butter Cookie Cups are a "bake sale" favorite | @Susan Salzman | www.theurbanbaker.com

When I was first married, I used to make this big chocolate chip cookie cake with bittersweet chocolate chips and Chambourd(a raspberry liquor).  I completely forgot about that recipe until I read about a similar recipe at Almost Bourdain. She made a Chocolate Chip Peanut Butter Cookie Cake and it took me back 25 years and reminded me that I needed to add something like this to my repertoire.  I have made this for friends as a big, over sized cookie, but  my kids prefer it is in little, individual size cups.  These are great for a crowd and one recipe makes about 48 peanut butter cookie cups.

Peanut Butter Cookie Cups
adapted from here
yield: one 9″ cake or 48 mini cupsingredients:
3 oz unsalted butter, room temperature
2 oz. natural, smooth peanut butter
1 cup dark brown sugar
1 cup( oz) whole wheat pastry flour
1 1/2 tsp. baking powder
1/4 tsp. kosher salt
1 egg
1 tsp. vanilla extract
1/2 cup milk chocolate chips
1/2 cup bittersweet chocolate chips
1/3 cup salted peanuts, roughly chopped

instructions:
• preheat oven to 350*.  Butter a 9″ spring form pan and then line the bottom with parchment paper.  butter the parchment paper and set aside. or, line 48 mini muffin tins with paper liners.
• in a small bowl, whisk the whole wheat pastry flour, baking powder, and salt and set aside.
• in the bowl of a standing mixer, cream the butter, peanut butter, and dark brown sugar, on medium speed. scrape down the side of the bowl with a rubber spatula.
• add the egg and vanilla and mix well. add the dry ingredients until just incorporated.
• with a wooden spoon, mix in the two chocolates and the peanuts.
• if you are making one big cake, spread teh batter into the prepared pan. bake until light golden on top, 28 – 34 minutes. when cool, I like to cut into wedges and serve with a scoop of homemade ice cream.
or
• using a small (2 teaspoon) ice cream scooper, fill mini paper lined muffin tins with cookie dough.  bake 12-14 minutes, until golden on top.
• for both methods, let cool completely.

note: when I make the peanut butter cups, I flash freeze the dough balls, on parchment lined baking sheets.  once frozen, I put in an air tight container.  when ready to bake, line mini muffin tins with paper liners and  drop the frozen dough inside the cups.  bake for 16-20 minutes.  no need to thaw out the dough.

 

You want more Peanut Butter?
Classic Peanut Butter Cookie – Delightful Repast
Peanut Butter Chocolate Bar - Gluten Free Confessions
Chocolate Peanut Butter Cups – This Homemade Life
Gluten Free Peanut Butter + Chocolate Chip Cookies – Deliciously Organic

{ 20 comments… read them below or add one }

1 Lucy Lean March 28, 2011 at 11:57 am

Love it! Beautiful photos too

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2 Maria March 28, 2011 at 12:05 pm

Great dessert!

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3 Alison March 28, 2011 at 12:07 pm

Yum! I will definitely be making these. Thanks for sharing the PB cup link!

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4 marla March 28, 2011 at 1:36 pm

Susan these little treats are so fun!

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5 Nancy@acommunaltable March 28, 2011 at 1:52 pm

Woo hoo!! Another awesome cookie creation – which I am always on the lookout for!!!

The photos are gorgeous too – good thing they are only photos otherwise there would be a “few” less cookie cups in the photo!!

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6 Susan March 29, 2011 at 5:04 pm

I know, Nancy. They are kind of addicting! I guess this as an addiciton is a lot better than something really, really bad for you!

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7 Dragon Fruit March 28, 2011 at 4:05 pm

yum!! that looks incredible. I must try this, thank you! xx

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8 Allison [Haute Box] March 28, 2011 at 8:23 pm

Ok. I am drooling right now. Chocolate + PB is a daily essential in my world. Love the combo! These look so good.

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9 Sylvie @ Gourmande in the Kitchen March 28, 2011 at 11:41 pm

Such adorable little cookie cups! I’ve made giant chocolate chip cookie cakes before too, sometimes in a cast iron skillet or if I want to make it a little fancier in a tart pan. It’s such a good idea to make these in the mini muffin pan.

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10 Susan March 29, 2011 at 5:06 pm

Hi Sylvie! when I make the big one, I always make it in a 9″ tart pan. I have tried to freeze that before baking – not such a good idea. However, the mini bites freeze perfectly! Great for those unexpected guests!

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11 linda March 29, 2011 at 5:38 am

luscious, delicious & a definite bake! i love minis & kinda healthy ingredients!
susan, i have chambourd waiting for a great recipe…could you please share yours?
THANKS!

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12 Susan March 29, 2011 at 5:07 pm

Will do Linda! I just have to locate it!

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13 Kim March 29, 2011 at 1:48 pm

I would really enjoy these super cookies!

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14 Esi March 29, 2011 at 5:01 pm

These would be dangerous around me!

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15 Susan March 29, 2011 at 5:06 pm

I think they would be dangerous around 95% of the population! So missing you!

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16 Kristen March 30, 2011 at 8:24 am

So much peanut butter in the blog world this week… I have a craving!

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17 Ellie (Almost Bourdain) April 3, 2011 at 5:09 pm

Beauitful clicks! Thanks for the shout-out. You have a lovely blog here.

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18 Dave April 4, 2011 at 1:07 pm

Just looking for more peanut butter and I found these. They look like great little snacks that I would not feel bad about eating 20 in one day!

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19 Elizabeth April 8, 2011 at 10:13 am

These little cookie cups were such a hit in my house! My husband can usually ‘take it or leave it’ with my baking experiments, and he NEVER snacks, but he scarfed these down!! He actually requested more the next night (which was great, since I had frozen half of the recipe!). Add to the fact that I can make ahead in bulk and freeze, plus they were super easy, makes for a perfect recipe! Thanks!

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20 steph December 28, 2012 at 6:08 pm

These look like a winner! The chocolate chip cookie cake with Chambord sounds wonderful, too!

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