Description
Delightful cookie cups featuring a gooey chocolate center cradled in a soft peanut butter cookie shell. Perfect for family gatherings or a sweet indulgence at home.
Ingredients
Scale
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 2/3 cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 1 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces semi-sweet chocolate, chopped
- 1 teaspoon vegetable oil or coconut oil
- 8 ounces mascarpone cheese, at room temperature
- Optional: 1/2 cup Heath toffee bits or chopped peanuts for topping
Instructions
- In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and creamy, about 3 minutes.
- Add the egg and beat until completely combined, about 1 minute.
- Mix in the peanut butter and vanilla extract, blending until incorporated and smooth.
- Gradually add the flour, baking soda, and salt; mix on low speed until just combined, then increase to medium speed and thoroughly blend.
- Chill the cookie dough in the refrigerator for at least 1 hour.
- Preheat the oven to 325°F (163°C) and grease your mini muffin pans.
- Scoop and roll the cookie dough into balls, each about 1 tablespoon in size, and place them in the muffin pan.
- Press down in the center of each dough ball to create an indent and gently press the dough partway up the sides of each cup.
- Bake for 14-15 minutes, until the edges are lightly browned.
- Once baked, remove from the oven and let cool in the pan for 5-10 minutes.
- Press into the center of each cookie cup again to make the indent deeper as they cool.
- Remove the cookie cups from the pan and place them on a wire cooling rack to cool completely.
- For the fudge filling, melt the chopped chocolate and oil together using a double boiler or microwave and let it cool for 3 minutes.
- Carefully fold the mascarpone into the melted chocolate until beautifully combined.
- Spoon the filling into each cooled cookie cup and top with Heath toffee bits or chopped peanuts, if using.
- Store any leftovers at room temperature for up to 1 day or refrigerate for up to 5 days.
Notes
Avoid overbaking to prevent dryness. Allow the fudge filling to cool slightly before adding to the cookie cups.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg