These indulgent cookie cups feature a crunchy chocolate chip cookie shell filled with a luscious, silky chocolate-peanut butter ganache and topped with roasted peanuts for the perfect salty-sweet finish. With their elegant appearance and bakery-quality flavor, these cookie cups are ideal for parties, gifting, or treating yourself to something special. Rich, gooey, and satisfying, they’re a decadent twist on two classic favorites: cookies and ganache.

Why You’ll Love This Recipe

These cookie cups combine the best of all dessert worlds—crunchy, chewy, creamy, and nutty—in one perfectly portioned treat. The chocolate chip cookie base holds its shape beautifully while the creamy ganache filling melts in your mouth. They’re easy to make in a muffin tin, require no complicated equipment, and make a stunning presentation. Whether you’re a peanut butter lover or a chocolate enthusiast, this recipe hits every note of indulgence.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cookie Cups:
unsalted butter, softened
brown sugar
granulated sugar
large egg
vanilla extract
all-purpose flour
baking soda
salt
mini chocolate chips

For the Ganache Filling:
semi-sweet chocolate chips
creamy peanut butter
heavy cream

Topping:
roasted peanuts (whole or chopped)

Directions

1. Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin.
2. In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the egg and vanilla extract, beating until fully combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the mini chocolate chips.
7. Roll the dough into small balls and press each one into the prepared muffin tin wells, shaping them into cup forms.
8. Bake for 10–12 minutes, or until golden brown and slightly set.
9. Remove from the oven and use a spoon or the back of a measuring teaspoon to gently deepen the centers of each cookie cup. Allow them to cool completely in the pan.
10. For the ganache, heat the heavy cream in a small saucepan until just simmering.
11. Pour the hot cream over the semi-sweet chocolate chips and peanut butter in a bowl. Let sit for 1 minute, then stir until smooth and glossy.
12. Spoon or pipe the ganache into each cooled cookie cup.
13. Top with roasted peanuts and let the ganache set at room temperature or refrigerate briefly before serving.

Servings and timing

Servings: 12–14 cookie cups
Prep Time: 15 minutes
Cook Time: 12 minutes
Cooling/Setting Time: 20–30 minutes
Total Time: About 50 minutes

Variations

• Nut-Free Option: Replace peanut butter with sunflower seed butter and omit the peanut topping.
• Salted Caramel Twist: Add a drizzle of caramel sauce over the ganache before topping with peanuts.
• Double Chocolate: Use chocolate cookie dough and dark chocolate ganache for a deeper cocoa flavor.
• Mini Version: Use a mini muffin tin for bite-sized cookie cups; reduce baking time accordingly.
• Spicy Chocolate: Add a pinch of cayenne pepper or cinnamon to the ganache for a subtle kick.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Freezing: Freeze the unfilled cookie cups or filled ones without the topping in an airtight container for up to 2 months. Thaw overnight in the refrigerator.

Reheating: These cookie cups are best served at room temperature. If chilled, let them sit out for 10–15 minutes before serving.

FAQs

Can I use store-bought cookie dough?

Yes, pre-made cookie dough can be used in a pinch. Just make sure to shape it into cups and monitor the baking time closely.

What type of peanut butter works best?

Creamy, no-stir peanut butter yields the smoothest ganache texture. Avoid natural peanut butters with oil separation.

Can I make these cookie cups ahead of time?

Absolutely. You can make and fill them up to a day in advance. Just store in the refrigerator and bring to room temperature before serving.

How do I keep the cookie cups from sticking to the pan?

Grease the muffin tin well, or use a nonstick pan. Let the cups cool fully before removing to ensure clean release.

Can I use other types of chocolate for the ganache?

Yes, milk chocolate or dark chocolate can be used depending on your sweetness preference. Adjust the cream amount slightly for desired consistency.

How do I get the centers to stay indented?

Immediately after baking, press the centers again with the back of a spoon while the cookies are still warm.

Are these suitable for gifting?

Yes, once set, these cookie cups hold up well and can be individually wrapped for gifting.

Can I add sea salt on top?

Yes, a sprinkle of flaky sea salt adds a wonderful contrast to the sweetness of the ganache.

Can I make them without a mini muffin tin?

You can shape the dough into small discs with an indentation on a baking sheet, but they won’t have the same cup structure.

How long does the ganache take to set?

The ganache begins to set within 20 minutes at room temperature or 10 minutes in the refrigerator.

Conclusion

Chocolate peanut butter ganache cookie cups are a decadent, show-stopping treat that combines the nostalgic charm of chocolate chip cookies with the indulgent creaminess of ganache. Whether you’re baking for a celebration, gifting loved ones, or simply treating yourself, these cookie cups promise satisfaction in every bite. Easy to make and even easier to devour, they’re destined to become a favorite in your dessert rotation.

Chocolate Peanut Butter Ganache Cookie Cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Emma Delaney
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 12 cookie cups 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

Crunchy chocolate chip cookie cups filled with rich chocolate-peanut butter ganache and topped with roasted peanuts. A bakery-style treat that’s salty, sweet, and indulgently satisfying.

---

Ingredients

Units USM Scale 1x2x3x

• 1/2 cup unsalted butter, softened
• 1/3 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup creamy peanut butter
• 1/4 cup heavy cream
• Roasted peanuts (whole or chopped, for topping)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F (175°C). Grease a mini muffin tin.
2. In a mixing bowl, cream together butter and sugars until light and fluffy.
3. Beat in the egg and vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually mix the dry ingredients into the wet mixture until combined.
6. Fold in mini chocolate chips.
7. Roll dough into balls and press into muffin tin wells to form cup shapes.
8. Bake for 10–12 minutes or until golden brown.
9. Remove from oven and use a spoon to gently press down the centers to deepen the cup shape. Let cool completely.
10. To make the ganache, heat heavy cream until just simmering and pour over semi-sweet chocolate chips and peanut butter in a bowl.
11. Let sit for 1 minute, then stir until smooth and fully combined.
12. Spoon or pipe the ganache into the cooled cookie cups.
13. Top with roasted peanuts and allow to set at room temperature or chill briefly before serving.

---

Notes

• Do not overbake the cookie cups to keep them soft and chewy.
• Use smooth peanut butter for the silkiest ganache texture.
• Store cookie cups in an airtight container for up to 4 days.
• Top with flaky sea salt for extra flavor contrast.

---

Nutrition

• Serving Size: 1 cookie cup
• Calories: 230
• Sugar: 16g
• Sodium: 95mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg