Why You’ll Love This Recipe
Super easy
No mixer required
Soft cookie base
Creamy peanut butter center
Rich chocolate topping
Freezer friendly
Perfect bite-size treats
And honestly… they disappear FAST.
Ingredients
Cookie Base
- 1 cup all-purpose flour
- ½ cup butter (softened)
- ⅓ cup brown sugar
- 2 tablespoons white sugar
- 1 egg yolk
- ½ teaspoon vanilla
- Pinch of salt
Peanut Butter Filling
- ¾ cup creamy peanut butter
- 2 tablespoons powdered sugar
- 1 tablespoon butter (softened)
Chocolate Topping
- 1 cup chocolate chips (milk or dark)
- 2 tablespoons heavy cream or milk
Step-by-Step Instructions
Make the Cookie Base
Preheat oven to 350°F (175°C).
In a bowl, mix butter and sugars until creamy.
Add egg yolk and vanilla. Stir well.
Add flour and salt. Mix until dough forms.
The dough should be soft but not sticky.
Shape the Cups
Grease a muffin tin.
Roll small balls of dough and press into each muffin cavity.
Use your thumb or the back of a spoon to press the center down, forming a cup shape.
Bake for 10–12 minutes until lightly golden.
While still warm, gently press the center again if it puffed up.
Let cool completely.
Prepare Peanut Butter Filling
Mix peanut butter, powdered sugar, and butter until smooth and creamy.
Spoon a thick layer into each cookie cup.
Smooth the tops.
Add the Chocolate Layer
Melt chocolate chips with cream in microwave (20-second intervals, stirring).
Pour melted chocolate over each peanut butter cup.
Spread evenly.
Let set at room temperature or chill in fridge 20–30 minutes.
Texture & Flavor
When you bite in you get:
Soft buttery cookie
Creamy peanut butter
Smooth chocolate top
Sweet, salty, rich, and completely addictive.
Tips for Perfect Cups
Don’t overbake the cookie base
Use creamy peanut butter for smooth texture
Chill to set faster
Add a pinch of sea salt on top for extra flavor
Use silicone muffin trays for easy removal
Fun Variations
Try mixing it up:
Add caramel layer
Use Nutella instead of peanut butter
Add crushed nuts
Sprinkle sea salt
Use white chocolate
Add mini chocolate chips inside filling
So many options, same delicious result.
Storage
Room temp: 2 days
Fridge: 1 week
Freezer: up to 2 months
They taste amazing slightly chilled too.
Final Thoughts
These mini chocolate peanut butter cups are rich, gooey, and ridiculously satisfying. They look fancy, but they’re super easy to make at home with basic ingredients.
If you love chocolate and peanut butter together… this recipe is basically your new best friend.