My Peanut Butter Cup Cookies are a match made in heaven. With a tender cookie crust, chocolate ganache filling, and the crunch of salty peanuts on top your cravings will be fulfilled.
Peanut butter cup cookies were one of the first recipes I ever blogged. Way back in the day, fall of 2015, I tried to take a simple three ingredient peanut butter cookie and combined it with skinny chocolate for a five ingredient cookie. They were pretty good but now that I’m past the hobby blog stage I wanted to redo that recipe.
I spent some time tweaking the cookie cup part and upgraded the skinny chocolate to a ganache. Topping with roasted salted peanuts sealed the deal. Now, these are great.
I don’t know if it’s just me but anytime my kitchen is clean I just *have* to bake something. I have a big island that my husband and I made a few years ago out of a hand me down dresser and a butcher block top. It was one of the best things we have ever done. We were hesitant to get rid of the kitchen table but as our family grew we just couldn’t fit there anymore for dinner. Once we decided to eat in the dining room and get an island my working space in the kitchen tripled. Instead of 4 tiny squares that make up my kitchen counters and a kitchen table surrounded by chairs I had a big island that is the perfect height for my baking pleasures. It was around the time we made the island that I started blogging. It was meant to be.
The batter for these cookies is very similar to a brownie batter. I set off to make peanut butter blondies by adapting Hannah’s Fabulous Brownie recipe and ended up making these peanut butter cookie cups instead.
By swapping out the cocoa powder and part of the liquids for peanut butter you have a moist and tender cookie.
To make things easier I do recommend using liners in your mini muffin tin. These pop out fairly easily when chilled but go ahead and save yourself the trouble of washing the muffin pan. Next time I make them I will be doing that.
If you can’t have peanuts in your house I’m sure another nut butter would work just as well. I have some pecan butter I want to try in this recipe. I think they would be fabulous with a few toasted pecans on top and a pecan cookie base.
- 3 oz sugar free chocolate chips or chopped chocolate
- 2 oz heavy cream
- 1/4 cup peanuts roasted salted
- Preheat oven to 350.
- Start by whisking the eggs and melted coconut oil with the peanut butter and vanilla.
- Add the peanut butter powder, sweetener, salt, almond flour, coconut flour and baking powder. Mix until well combined.
- Divide the batter between 30 mini muffin cups lined with aluminum liners.
- Bake for 14-16 minutes or until golden around the edges. While warm and still in the pan use a tart tamper or the rounded back of a teaspoon to make a well in the center of each cookie. Cool completely.
- To make the ganache heat the cream to just before the boiling point. Pour over the chocolate. Stir until it is smooth.
- Fill the cooled cookies with the prepared ganache. Top with a few peanuts.
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