I love trying new variation on old favorites! Growing up, my mother use to make cookie cups with a peanut butter cookie dough and a miniature peanut butter cup. My sister and I always wanted to help our mom in the kitchen when she was baking cookies. I know I always enjoying getting to stick the peanut butter cups in the cookie dough!
When my parents hosted a labor day party this year, I fold myself in the kitchen again helping my mother bake up tons of cookies for the guests to enjoy. She found this variation on the old classic I remember making so many times as kid, so I was excited to tastes these cookie cups!
We originally made these chocolate cookie cups with your standard chocolate peanut butter cup. They were yummy, but I suggested using white chocolate peanut butter cups next time. My dad and I are white chocolate lovers for sure! Preparing for #Choctoberfest, my mother joined my in my kitchen and we made these again with white chocolate. Both options are good, but I love the white chocolate ones best!
These cookies are made possible thanks to our #Choctoberfest sponsored Imperial Sugar! Not only can you enter to win prizes from Imperial sugar in our #Choctoebrfest giveaway here, but you can also enter their “Scary Scramble” for your change to win even more sweet prizes (pun intended).
We have been using Imperial Sugar exclusively for about 5 years now, ever since they sponsored our very first #Choctoberfest! It’s great to have confidence in your baking ingredients. When you use high-quality ingredients, you know your final product is going to taste good.
Here’s the printable recipe. Scroll down for more #Choctoberfest recipes from participating bloggers!
Double Chocolate Peanut Butter Cookie Cups
A double dose of chocolate in these delicious old-fashioned cookies
- 1/2 cup butter softened
- 1 cup Imperial white sugar
- 1/2 cup Imperial brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1/3 cup cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Miniature peanut butter cups I used 48
Grease mini muffin pans.
Remove paper from peanut butter cups before baking so they are ready to go.
Cream together butter and sugars for 2-3 minutes. Add eggs and vanilla and combine well.
In another mixing bowl mix together flour, cocoa, baking soda and salt.
Add dry ingredients to wet ingredients. Mix until combined.
Roll the dough into balls and place each ball into the mini muffin pan. Bake for about 6 minutes at 350 degrees Fahrenheit.
Remove from oven and press a peanut butter cup in each cookie. Bake 2 more minutes.
Remove from oven and let cool before removing from pan
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