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Peanut Butter Cookie Cups – Barefeet in the Kitchen

Peanut Butter Cookie Cups - Barefeet in the Kitchen


You only need a handful of ingredients to make these chewy, chocolate and peanut butter filled Peanut Butter Cookie Cups!

Inspired by everyone’s favorite old-fashioned peanut butter cookies, these very simple to make four-ingredient peanut butter cookies are a kid and adult favorite whether you choose to make them with or without the added chocolate.

Peanut Butter Cookie Cups on white stand with black and white striped towel

Made in a mini muffin tin, the small peanut butter cups are the perfect size to hold a peanut butter cup. Press the chocolates into the warm cookies right out of the oven.

I recommend having all the chocolates unwrapped and ready to go when you pull the cookie cups from the oven. Set them on top and press them into the cookies with the back of a spoon to avoid getting chocolate all over your fingers.

The chocolate will melt and then firm up again if the house is cool. When making these in the summer, I like to tuck them into the fridge for an hour or so to speed up the process.

If you choose to make these cookies without the peanut butter cups, the larger cookie cups will sink a bit (you want this to happen!) and create a rich, gooey perfect base for a peanut butter cookie ice cream sundae.

Seriously, what’s not to love about a warm gooey peanut butter cookie, topped with cold ice cream, drizzled with hot fudge or chocolate sauce??

peanut butter cookie sundae on square white plate

Four Ingredient Peanut Butter Cookies

Seriously, you only need four ingredients to make these cookies.

  • creamy peanut butter
  • eggs
  • light brown sugar
  • baking powder

Made in a regular size muffin tin, this recipe will make 6 cookie cups that are the perfect size for ice cream sundaes.

Made in a miniature muffin tin, this recipe will make 24 mini cookie cups that just beg to be filled with peanut butter cups.

peanut butter cookies in muffin tin

Flourless Peanut Butter Cookies

Yes, you’re reading this correctly. There is no flour in this recipe. These cookies are naturally gluten-free and positively delicious.

If you’re looking for a few more naturally gluten-free dessert options, I’ve got your dessert needs covered for any occasion. From sweet snacking and cookie munching to an elegant (and EASY TO MAKE) dessert, it’s all here with these 8 recipes.

Right now, you can download your copy of 8 Gluten-Free Desserts (that require no special ingredients!) for just $3.99! (regular price $4.99)

Reese's filled peanut butter cups with black and white towel

Peanut Butter Cookie Cups Recipe

  1. Preheat the oven to 350°F. Grease a miniature muffin tin with butter or coat it with baking spray. Combine the peanut butter, eggs, brown sugar, and baking powder in a mixing bowl and stir until smooth.
  2. Divide the batter between the muffin cups, filling each one with about 1 tablespoon of batter. Bake the miniature cookie cups for 12 minutes. (Bake the larger ones for 16-18 minutes.)
  3. When the cookie cups are barely puffed up and cracked on top and a toothpick inserted comes out clean, remove from the oven. (The cookie cups won’t rise much at all.)
  4. If using chocolate peanut butter cups, immediately press them into the cookie cups while they are warm. Allow the cookies to cool in the muffin tin for at least 10 minutes before transferring them to a wire rack.
peanut butter cup filled peanut butter cookies on cooling rack

Chocolate Peanut Butter No-Bake Ritz Cookies are the sweet, salty, chocolatey snack you need in your life. With zero baking required and just three ingredients–chocolate, Ritz crackers, and peanut butter–they’re a perfect last-minute addition to your holiday cookie tray or party menu.

No-Bake Cookies have met their match with these Chocolate Peanut Butter Coconut Bites. It doesn’t get much easier than just stirring everything together and pouring it into a pan.

Much closer to a milkshake than our typical smoothies, the Chocolate Peanut Butter Smoothie is made rich and creamy by adding frozen bananas.

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Servings: 24 miniature cookie cups or (6) large cookie cups

Prevent your screen from going dark

  • Preheat the oven to 350°F. Grease a miniature muffin tin with butter or coat with baking spray. Combine the peanut butter, eggs, brown sugar, and baking powder in a mixing bowl and stir until smooth.

  • Divide the batter between the muffin cups, filling each one with about 1 tablespoon of batter. Bake the miniature cookie cups for 12 minutes. (Bake the larger ones for 16-18 minutes.)

  • When the cookie cups are barely puffed up and cracked on top and a toothpick inserted comes out clean, remove from the oven. (The cookie cups won’t rise much at all.)

  • If using chocolate peanut butter cups, immediately press them into the cookie cups while they are warm. Allow the cookies to cool in the muffin tin for at least 10 minutes before transferring them to a wire rack.

If you choose to press peanut butter cups into the warm cookie cups when they come out of the oven, place the chocolate on top of the cookie and use a spoon to press it down into the cookie. Using a spoon will prevent melting the chocolate onto your fingertips.
The chocolates will begin to melt into the cookies as soon as they’re pressed into them. They will firm up again as the cookies cool. You can speed up this process by popping them into the fridge for a bit.
 

Calories: 98kcal · Carbohydrates: 11g · Protein: 3g · Fat: 6g · Saturated Fat: 1g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 3g · Trans Fat: 0.001g · Cholesterol: 14mg · Sodium: 57mg · Potassium: 88mg · Fiber: 1g · Sugar: 9g · Vitamin A: 23IU · Vitamin C: 0.02mg · Calcium: 22mg · Iron: 0.3mg

Peanut Butter Chocolate Ice Cream Sundae on white plate
Peanut Butter Cookie Cups stacked with striped towel



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