These Peanut Butter Cookie Cups are a perfect combination of soft, chewy texture and a delicious peanut butter center. If you're a fan of sweet treats with a nutty twist, this recipe is sure to satisfy your cravings. With just a few simple ingredients, I can create these irresistible little bites that are filled with a creamy, melt-in-your-mouth peanut butter filling. They're perfect for a quick snack, a party treat, or when I just need a little indulgence.
Ingredients
1 cup peanut butter (creamy or chunky)
1/2 cup maple syrup or honey
1/2 cup almond flour
1/4 teaspoon vanilla extract
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup mini chocolate chips (optional)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and grease a mini muffin tin or line it with paper liners.
In a large mixing bowl, combine the peanut butter, maple syrup (or honey), almond flour, vanilla extract, baking soda, and salt. Stir well until everything is fully combined and forms a dough-like consistency.
Scoop about 1 tablespoon of the dough into each muffin tin cup, pressing it down gently to form a base.
If desired, press a few mini chocolate chips into the center of each dough ball for an extra chocolatey surprise.
Bake for 10-12 minutes, or until the edges of the cookie cups turn golden brown.
Let the cups cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Servings: 12 servings
Calories: 120 kcal per cup
Variations
There are many ways I can customize these Peanut Butter Cookie Cups to suit my preferences. Here are a few variations I like to try:
Add-ins: I sometimes add a handful of crushed peanuts or a few tablespoons of mini M&M’s for extra crunch and color.
Different Sweeteners: If I don’t have maple syrup or honey, I can swap it out with agave syrup or another liquid sweetener of my choice.
Chocolate Lovers: For a richer treat, I drizzle melted dark chocolate over the cooled cookie cups or sprinkle some cocoa powder into the dough for a chocolate peanut butter combo.
Make it Vegan: To make these cookie cups vegan, I simply use maple syrup and check that my peanut butter is vegan-friendly.
Storage/Reheating
These Peanut Butter Cookie Cups store well for up to a week in an airtight container at room temperature. If I want to keep them fresh for longer, I can refrigerate them for up to two weeks. When reheating, I place them in the microwave for 10-15 seconds to bring back the soft, gooey texture, or I can warm them in the oven at 300°F (150°C) for about 5-7 minutes.
FAQs
How can I make these Peanut Butter Cookie Cups without almond flour?
If I don't have almond flour on hand, I can substitute it with coconut flour, though the texture may be slightly different. I would also need to reduce the amount of coconut flour since it's more absorbent than almond flour.
Can I use crunchy peanut butter instead of creamy?
Yes! I can definitely use crunchy peanut butter if I prefer a bit more texture in my cookie cups. The crunchy peanut butter will add a nice bite to the overall flavor.
Can I make these Peanut Butter Cookie Cups ahead of time?
Absolutely! These cookie cups can be made ahead of time and stored for a few days. I like to make a batch and keep them in the fridge for easy snacks throughout the week.
Can I freeze these Peanut Butter Cookie Cups?
Yes, I can freeze these cookie cups for up to three months. I just need to place them in an airtight container or freezer bag to keep them fresh. To thaw, I leave them at room temperature for about 30 minutes or microwave for a few seconds.
Can I add more sweetener to the dough?
I can adjust the sweetness to my liking. If I prefer a sweeter cookie, I can add a little more maple syrup or honey to the dough, but I should be careful not to make the dough too sticky.
Conclusion
These Peanut Butter Cookie Cups are the perfect blend of sweetness, peanut butter, and a little bit of chocolate for good measure. I love how easy they are to make, and they’re so versatile with different variations and substitutions. Whether I’m treating myself or sharing them with others, these little bites are always a hit. Give them a try next time I need a quick, delicious, and satisfying dessert.
Recipe:
Peanut Butter Cookie Cups
- Total Time: 22 minutes
- Yield: 12 servings
- Diet: Gluten Free
Description
These Peanut Butter Cookie Cups are a perfect combination of soft, chewy texture and a delicious peanut butter center, with optional mini chocolate chips for an extra treat.
Ingredients
1 cup peanut butter (creamy or chunky)
½ cup maple syrup or honey
½ cup almond flour
¼ teaspoon vanilla extract
¼ teaspoon baking soda
⅛ teaspoon salt
¼ cup mini chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini muffin tin or line it with paper liners.
- In a large mixing bowl, combine the peanut butter, maple syrup (or honey), almond flour, vanilla extract, baking soda, and salt. Stir well until everything is fully combined and forms a dough-like consistency.
- Scoop about 1 tablespoon of the dough into each muffin tin cup, pressing it down gently to form a base.
- If desired, press a few mini chocolate chips into the center of each dough ball for an extra chocolatey surprise.
- Bake for 10-12 minutes, or until the edges of the cookie cups turn golden brown.
- Let the cups cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
These cookie cups store well for up to a week at room temperature in an airtight container, or up to two weeks in the refrigerator.
To make them vegan, use maple syrup and ensure the peanut butter is vegan-friendly.
For a richer treat, drizzle melted dark chocolate over the cooled cookie cups.
To make the cookie cups ahead of time, store them in the fridge for a few days or freeze them for up to three months.
If using coconut flour as a substitute for almond flour, reduce the amount as it's more absorbent.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 120 kcal
- Sugar: 8g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
