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Enjoy these bite-sized Peanut Butter Chocolate Cookie Cups – they’ll easily become the best dessert for any summer gathering!
The long lazy days of summer are here and one of the ways to celebrate the warmer weather is with friends! I love picnics and cookouts this time of the year — I get to be creative in the kitchen and there are lots of taste testers to try my creations. I have been coming up with lots of new dishes for summer entertaining lately, like pasta salad, kebabs, burgers and wings, but what about desserts you say?
Well, one of the best desserts I’ve made lately are these amazingly decadent Peanut Butter Chocolate Cookie Cups inspired by the classic peanut butter cookies and filled with a creamy chocolate frosting. And let me tell you – they are a hit!
When I made these cookie cups, I used my mini muffin pans so they turn out to be bite-sized treats. I’ve found that when entertaining a big group of people, recipes that can be made ahead in individual servings are always the best. Also, people want to be able to try everything, so small servings are the way to go. And how much fun are these when you can just pop one in your mouth?!
To make these cookie cups, I started with whipping up a peanut butter cookie dough with chocolate chips. Before you move on to the next steps, you want to chill it in the fridge for at least 30 minutes so they firm up – it’s easier to fit into the muffin pan that way.
Next, scoop about a tablespoon of cookie dough and start pressing it into the muffin pan. You want to make sure the dough comes up to the sides in order to create a well when baked.
Once baked, you can use the back of a spatula or wooden spoon to create a dent if your cookie cups puff up too much during baking. Make sure you do this while the cookies are still warm since they’ll firm up as they cool.
When the cookie cups are completely cooled, you can fill them with homemade or storebought chocolate frosting.
And they are DONE. If you have to take anything to a potluck, this is what you want to show up with!
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup Peter Pan Creamy Peanut Butter
- ¼ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla
- 1 cup semisweet chocolate chips
- 2 cups chocolate buttercream frosting
- In a mixing bowl, whisk together flour, baking soda, and salt.
- In another mixing bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla until well blended. Add the flour mixture and mix until just combined, and fold in chocolate chips. Cover and chill dough for at least 30 minutes.
- Roll one tablespoon of dough into a ball. Place into ungreased mini muffin cup and press down slightly.
- Preheat oven to 350F. Bake for 10 to 12 minutes, or until the cookies are golden brown. Allow cookie cups to cool in the muffin pan for 15 minutes and carefully remove from pan.
- Once cookie cups are completed cooled, fill cookie cups with chocolate buttercream frosting. Enjoy!
For this recipe, I used Peter Pan® Peanut Butter to give these cookie cups the rich, peanut butter taste. I was able to find a wide selection of Peter Pan products in the peanut butter section of my local Walmart. I love that it’s made of wholesome, simple ingredients, and packed with protein, which makes it perfect as a spread, as an ingredient like in these cookie cups, or even right from the spoon!
Be sure to visit this page to find more summer cookout inspiration! Hover over the photo below and shop for the items you need for this recipe. What are you cooking up this summer?