Peanut Butter Cup Cookies: Gooey Chocolate Peanut Butter Recipe

If you love Reese’s Peanut Butter Cups, you’ll be hooked on these Peanut Butter Cup Cookies!

Peanut butter elevates so many desserts—think peanut butter chip cookies, peanut butter blueberry cookies, and peanut butter chocolate bites. These cookie cups are made for anyone who adores the peanut butter-and-chocolate combo.

Instead of simply pressing a miniature peanut butter cup into baked cookie dough, this version fills baked cookie cups with a homemade creamy peanut butter filling and a silky chocolate ganache for an even richer bite.

The cookie base is my Kroll’s Kookie dough (simply omit the chocolate chips). Press the dough into muffin cups to form cookie cups, bake, and then pipe or spoon in the peanut butter filling and chocolate ganache. The process is straightforward, fun to make, and tastes just like a Reese’s cup.

These cookie cups are perfect for holiday baking or anytime you want an indulgent treat—trust me, you’ll fall in love with them.

Ingredient Notes:

Scroll to the recipe card below for exact ingredient amounts and measurements.

• Cookie dough: Use the Kroll’s Kookies recipe but leave out the chocolate chips to form the cookie cups.
• Peanut butter: Use regular creamy peanut butter (examples: Skippy or Jif) for a smooth, classic filling.
• Dark chocolate: Choose a high-quality dark or semi-sweet chocolate for the ganache to achieve the best flavor and texture.
• Heavy cream: The cream makes the ganache smooth—heat it gently so it does not boil to ensure proper setting.
• Confectioners’ sugar: Sifted powdered sugar is mixed into the peanut butter to create a stable, sweet filling.
• Butter: A small amount of unsalted butter enriches the peanut butter filling and improves texture.

Step by Step Directions

I like to prepare the ganache and peanut butter filling first so the centers are ready when the cookie cups come out of the oven.

See the recipe card below for full instructions and ingredient amounts.

1. Make the chocolate ganache and chill until set or thickened.
2. Mix the creamy peanut butter filling and set aside.
3. Prepare the cookie dough in a stand mixer or with a hand mixer.
4. Form cookie cups: press dough into a lined or greased muffin tin, creating a well and pressing dough up the sides. While baking, gently press and shape the centers every few minutes with the back of a spoon or similar tool to maintain the cup shape.
5. When cups are baked and cooled slightly, spoon in the peanut butter filling first, then top with chocolate ganache.
6. Chill for about an hour if needed for the chocolate to firm up, then bring to room temperature before serving.

Expert Tips and Variations

• Many recipes simply press a miniature peanut butter cup into the center after baking. That’s an easy alternative, but the homemade peanut butter filling and fresh ganache make these especially delicious.
• Use a mini muffin tin to make bite-sized cookie cups—great for parties and easier to serve.
• Silicone baking cups simplify clean-up and give the cookies a neat, peanut-butter-cup appearance.
• When making ganache, heat the cream until warm but not boiling; pouring boiling cream over chocolate can prevent it from setting properly. Chop a quality dark chocolate bar for the best results.