These semi-homemade Peanut Butter Cookie Cups filled with creamy chocolate and topped with sprinkles are a definite crowd-pleaser and are perfect as a last minute holiday dessert addition.
It’s Christmas week! Are you ready? I have one more gift to get my mom but I’m pretty ready. We have a new bed being delivered today (finally upgrading to a king) as our gift to each other. Pretty excited about that – we’ve been wanting one for years.
Otherwise, I’m looking forward to time off work and time with family. I have a half day Wednesday and then I’m off the rest of the week.
First on my to-do list is making one last batch of Christmas cookies with my mom and Julia. I’ve tried many “from scratch” sugar cookie recipes over the years but I keep coming back to the Betty Crocker® sugar cookie mix. The dough turns out perfectly every time and it rolls out really well.
It’ll be Julia’s first time decorating Christmas cookies but I can vouch for her sprinkling skills – she is a pro.
Last week I wanted to make something to send with my husband for his employees (they’ve been getting a lot of treats lately – I’m happy to have people to share them with and I think they’re happy to try them out) but I didn’t want to spend the whole evening in the kitchen.
Everyone knows the classic peanut butter blossom recipe (peanut butter cookie with a kiss pressed into the top) or a peanut butter cookie with a peanut butter cup (as shown right on the bag, and my husband’s favorite), but I wanted to take it up a notch, while still being easy.
I used the Peanut Butter Cookie mix then made a really simple, creamy chocolate filling while they were baking. If you’re really short on time, feel free to pipe in store bought frosting, that would work, too, but I think the homemade filling is worth the effort.
A chewy peanut butter cookie cup filled with creamy chocolate is pretty perfect in my book. Plus, sprinkles.
CHOCOLATE FILLED PEANUT BUTTER COOKIE CUPS INGREDIENTS
- Peanut Butter Cookie Mix – As I mentioned, I like Betty Crocker. Make sure you get the “family size”.
- Heavy Cream
- Vanilla Extract – I know vanilla is a bit pricey, but please don’t use imitation. I buy it in bulk from Sam’s or Costco. Or you can make your own homemade vanilla extract.
- Chocolate Chips – Use a good quality chocolate chip. I always use Ghirardelli.
TOOLS TO HELP YOU MAKE CHOCOLATE FILLED PEANUT BUTTER COOKIE CUPS
- Mini Muffin Pan – get a pan with 24 wells and you can make the whole batch in one shot!
- Small Cookie Scoop – this scoop will make portioning out the dough really easy.
- Silicone Spatula – these are heat safe and non-stick for easy cleanup.
- Piping Bags – for filling the cookie cups with the ganache. You can also use a zip top bag if that’s all you have on hand.
- Sprinkles – This holiday mix is really cute.
Chocolate Filled Peanut Butter Cookie Cups
- Preheat your oven to 375 degrees and lightly spray a mini muffin pan with non-stick spray. Set aside.
- In a large bowl, prepare the peanut butter cookie dough according to the package instructions.
- Use a cookie scoop to fill each well of the mini muffin pan.
- Bake for 10 minutes or until lightly brown.
- While the cookie cups are baking, make the creamy chocolate filling.
- Over medium heat, add the heavy cream and butter to a medium saucepan and heat until hot, but not boiling.
- Remove from the heat and stir in the vanilla and chocolate chips. Stir until creamy and smooth.
- Once the cookie cups are done, remove them from the oven and immediately press the center of each cookie with the back of a spoon (I use my Tablespoon measuring spoon) to make a well for the chocolate filing.
- Pour the slightly cooled chocolate filling into a piping bag and once the cookies are cooled, pipe the chocolate into the center of each cookie cup.
- Immediately top with sprinkles.
I picked up the Betty Crocker® mixes from Walmart. The value size are perfect for feeding a crowd while not spending a ton.
Do you have any last minute baking plans? Are you winding down or just ramping up?
This is a sponsored conversation written by me on behalf of Betty Crocker. The opinions and text are all mine.