A soft melt in the mouth cookie base with a peanut butter “caramel” filling and a chocolate top. Basically all of my favourite things in one bite, at least my favourite sweet things. I say that and I immediately start thinking of all the other things I love, but to be fair, cookies, chocolate and peanut butter are my top three!
These cups look so cute and are super easy to make. All you need is a little silicon muffin tray to make popping out the cookie bases super easy. I haven’t tried baking them in muffin or cupcake liners but if anyone does be sure to report back.
Manilife kindly sent me some of their peanut butter to try so I figure I’d put it to recipe use. I’ve also just been spooning it out of the jar, as you do. Drippy yet crunchy, the perfect kind for drizzling on smoothies, bowls of oats, or filling up the centre of a juicy date! FYI for those of you in Ireland it’s now available in Dunnes Stores.
Peanut Butter Cookie CupsPrint Recipe
- *For the Base*
- 150g ground almonds
- 50g coconut sugar
- 50g coconut oil, melted
- Pinch of salt
- *For the Filling*
- 8 - 9 tsp of Manilife peanut butter of choice
- 2 tbsp maple syrup
- *For Topping*
- 70g dark chocolate of choice, melted (melt in the microwave using 30 second increments or slowly in a heat safe bowl over a pot of boiling water)
Preheat oven to 160C (300F).
Grease a silicon muffin tray with spray oil.
Mix together base ingredients and divide between prepared tray.
Press down with the back of a spoon and create an indent in the centre with your thumb.
Bake for 10 minutes.
Press the centre down gently when they come out of the oven and allow to cool fully in the tray.
Once cool, mix together peanut butter and maple syrup and place into the centre.
Cover the top with melted chocolate and allow to set in the fridge. Will keep in the fridge for up to one week or freeze for up to one month.