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These amazing Double Chocolate Chunk Peanut Butter Cookie Cups are the perfect mix of delicious chocolate cookies and sweet n’ salty peanut butter. They’re insanely good and you would never know in a million years that these decadent treats are vegan and gluten free!
Oh, the glorious combination of peanut butter and chocolate… mmm….honestly, it’s so good and so tough to beat! Especially if that chocolate is in double chocolate chunk cookie form, and the peanut butter is mixed with a little extra sweetness in order to perfectly resemble that of which is found in the center of peanut butter cups. It’s never been easier to combine these two flavors into an amazing vegan and gluten free treat!
Why this Recipe Works:
- Created for use with my Autumn Sons Baking Co. Double Chocolate Chunk Cookie Mixes, this recipe doesn’t involve any complicated cookie dough making what-so-ever. However, using any double chocolate chip cookie dough for this recipe should work in this recipe.
- The combination of sugar, peanut butter and salt work together beautifully to create the perfect peanut butter cup filling.
- The use of the mini muffin tin helps create the most adorable yet unbelievably delicious and decadent peanut butter cup cookies.
- These decadent peanut butter and chocolate treats are fantastic for those avoiding dairy, eggs and/or wheat gluten, as they are amazingly free of all of those things!
- Need nut-free, too? Simply swap the peanut butter for sunflower butter. They are fantastic either way.
How to Make Double Chocolate Chunk Peanut Butter Cookie Cups:
1. Start by preheating your oven to 350°F/177°C.
2. Combine the peanut butter, sugar and salt in a small bowl and set it aside for now.
2. Take one Autumn Sons Baking Double Chocolate Chunk Cookie Mix and add the oil and water called for on the package. Stir to combine.
3. Grab a nonstick mini muffin tin and add one tablespoon of cookie dough to eight spots in the pan. Flatten the cookie dough with your finger tips so that it touches all sides.
4. Then, add one heaping teaspoon of the peanut butter mixture to the center of each of those spots.
5. Finally, add one more tablespoon of cookie dough to each spot and then smooth over the surface.
6. Bake these little treats in your preheated oven for 13 – 15 minutes or until the cookie tops are matte rather than shiny.
7. Allow the cookie cups to cool in the tin for 30 minutes before removing them. At that point, using a thin and sharp metal knife, carefully loosen the cookies by sliding the knife around the edges of each cookie cup, and then slowly use that knife to lift each one out of the tin.
Now all you need to do is get ready for one of the most magical peanut butter and chocolate experiences of your life. I truly hope you love these cookie cups as much as we do!
Tips for Making Double Chocolate Chunk Peanut Butter Cookie Cups:
- Double Chocolate Chunk Cookie Mixes are the perfect cookie mix for this recipe, however, any double chocolate chunk cookie dough will likely work.
- If you can, use a peanut butter free of added oils in the ingredients.
- You can swap peanut butter for any other nut or seed butter of choice, but I find that peanut butter and sun butter taste the best.
- Most oils will work in the cookie dough. My favorites are olive, NonGMO canola, sunflower, or safflower.
- Feel free to freeze any leftover cookies in an airtight container or plastic resealable bag.
I love making fun and unique cookie recipes using Autumn Sons Cookie Mixes! If you loved these, you have to try my Hawaiian Chocolate Chunk Cookies, Funfetti Chocolate Chunk Cookies, and my Black n’ White Chocolate Chunk Cookies!
Did you try this recipe? Give it a star rating and let me know what you think in the comments below. Your feedback is very helpful!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @AudreyDunham or hashtag #AudreyDunham so I can see your creations!
Midnight Chocolate Chunk Peanut Butter Cookie Cups
Ingredients
- 1/3 c. creamy peanut butter (or other nut or seed butter of choice!) Avoid the type with added oil in the ingredients
- 1/4 c. brown sugar or coconut sugar (37 g)
- 1/8 tsp. salt
- 1 Autumn Sons Baking Double Chocolate Chunk Cookie Mix, plus oil and water according to package directions
Before You Begin! I recommend measuring out all ingredients called for in this recipe so they are ready to go the moment you need them.
Instructions
- Preheat your oven to 350°F/177°C.
- Combine the peanut butter, sugar and salt in a small bowl and set it aside.
- Take one Autumn Sons Baking Co. Double Chocolate Chunk Cookie Mix and add the oil and water called for on the package. Stir to combine.
- Grab a mini muffin tin and add one tablespoon of cookie dough to eight spots in the pan. Flatten the cookie dough with your finger tips so that it touches all sides.
- Then, add one heaping teaspoon of the peanut butter mixture to the center of each of those spots.
- Finally, add one more tablespoon of cookie dough to the top of each spot and then smooth over the surface.
- Bake these little treats in your preheated oven for 13 – 15 minutes or until the cookie tops are matte rather than shiny.
- Allow the cookie cups to cool for 30 minutes before attempting to remove them. At that point, using a thin and sharp metal knife, carefully loosen the cookies by sliding the knife around the edges of each one, and then carefully use that knife to lift them out of the tin. Enjoy!
Equipment
Pro Tips From Audrey
- Best when paired with my Autumn Sons Baking Double Chocolate Chunk Cookie Mix.
- Most oils will work in the cookie dough. My favorites are olive, nonGMO canola, sunflower, or safflower.
- If you can, use a peanut butter free or sunflower butter free of added oils in the ingredients.
- You can swap peanut butter for another type of nut or seed butter of choice,
- Feel free to freeze any leftover cookies in an airtight container or plastic resealable bag.
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