These vegan Midnight 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 treat!
Why this Recipe Works:
- Created for use with my Midnight Chocolate Chunk Cookie Kits, 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 coconut sugar and peanut butter 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!
What is a Peanut Butter Cookie Cup:
- These cookies don’t call for any packaged peanut butter cups at all – these are actual chocolate cookies made in a mini muffin tin with a peanut butter filling layer right inside. The additional sweetness added to the peanut butter gives it the same flavor reminiscent of regular peanut butter cup – YUM!
How to Make Midnight Chocolate Chunk Peanut Butter Cookie Cups:
1. Start by preheating your oven to 350°F/177°C.
2. Then, combine the peanut butter, coconut sugar and salt in a small bowl and set it aside for now.
2. Take one Peanut’s Bake Shop Midnight Chocolate Chunk Cookie Kit and add the little bit of 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 twelve spots in the pan. Flatten the cookie dough with your finger tips so that it touches all sides. 
4. Then, add one teaspoon of the peanut butter mixture to the center of each of those twelve 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 butter or table knife, carefully loosen the cookies by sliding the knife around the edges, 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 Midnight Chocolate Chunk Peanut Butter Cookie Cups:
- Midnight Chocolate Chunk Cookie Kits are the perfect cookie mix for this recipe, however, any double chocolate chunk cookie dough will work.
- If you can, use a peanut butter free of added oils in the ingredients.
- Feel free to freeze any leftovers in an airtight container or plastic resealable bag.
I love making fun and unique cookie recipes using my Peanut’s Bake Shop Cookie Kits! 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!
Midnight Chocolate Chunk Peanut Butter Cookie Cups
Equipment
- Mini Muffin Tin
Ingredients
- 1/3 c. creamy peanut butter the only ingredients should be peanuts and maybe salt
- 1/4 c. coconut sugar (37 g)
- 1/8 tsp. salt
- 1 Peanut's Bake Shop Midnight Chocolate Chunk Cookie Kit plus oil and water according to package directions
Instructions
- Preheat your oven to 350°F/177°C.
- Combine the peanut butter, coconut sugar and salt in a small bowl and set it aside.
- Take one Peanut's Bake Shop Midnight Chocolate Chunk Cookie Kit and add the little bit of oil and water called for on the package. Stir to combine.
- Grab a mini muffin tin and add one tablespoon of cookie dough to twelve spots in the pan. Flatten the cookie dough with your finger tips so that it touches all sides.
- Then, add one teaspoon of the peanut butter mixture to the center of each of those twelve 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 at least 30 minutes before attempting to remove them. At that point, using a butter or table knife, carefully loosen the cookies by sliding the knife around the edges, and then carefully use that knife to lift each one out of the tin.
Notes
- Be sure to use this recipe with my Midnight Chocolate Chunk Cookie Kits.
- If you can, use a peanut butter free of added oils in the ingredients.
- Feel free to freeze any leftovers in an airtight container or plastic resealable bag.