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5 from 1 vote

Midnight Chocolate Chunk Peanut Butter Cookie Cups

If you love the combination of peanut butter and chocolate then get ready - this will be one of the most magical treats of your life!
Prep Time10 minutes
Cook Time14 minutes
Total Time24 minutes
Course: Dessert
Cuisine: gluten-free, plant based, vegan
Keyword: Easy recipe, Gluten Free Cookies, Peanut's Bake Shop
Servings: 12


  • Mini Muffin Tin



  • 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.


  • 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.