Double Chocolate Peanut Butter Cookie Cups
Oh, the glorious combination of peanut butter and chocolate… mmm….honestly, it’s so good and so tough to beat! Especially if that chocolate is in double chocolate chunk cookie form, and the peanut butter is mixed with a little extra sweetness in order to perfectly resemble that of which is found in the center of peanut butter cups. It’s never been easier to combine these two flavors into an amazing vegan treat!
Makes 8 Cookie Cups
Ingredients
- Autumn Sons Baking Co. Double Chocolate Chunk Cookie Mix
- 1/3 c. all-natural peanut butter (83 g)
- 1/4 c. brown sugar, packed (54 g) or coconut sugar (38 g)
- 1/8 tsp. salt
- 3 Tbsp. neutral flavored oil
- 1 Tbsp. + 1 tsp. water
Instructions
-
Preheat your oven to 350°F/177°C.
-
Combine the peanut butter, coconut sugar and salt in a small bowl and set it aside.
-
In a mixing bowl, add your cookie mix, oil and water and stir well to combine.
-
Grab a mini muffin tin and add one tablespoon of cookie dough to eight spots in the pan. Flatten the cookie dough with your finger tips so that it touches all sides.
-
Then, add one teaspoon of the peanut butter mixture to the center of each of those twelve spots.
-
Finally, add one more tablespoon of cookie dough to the top of each spot and then smooth over the surface.
-
Bake these little treats in your preheated oven for 13 - 15 minutes or until the cookie tops are matte rather than shiny.
-
Allow the cookie cups to cool for at least 30 minutes before attempting to remove them. At that point, using a butter or table knife, carefully loosen the cookies by sliding the knife around the edges, and then carefully use that knife to lift each one out of the tin.
Notes
- If you can, use a peanut butter free of added oils in the ingredients.
- Feel free to freeze any leftovers in an airtight container or plastic resealable bag.