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 Scale

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)

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Instructions

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