Description
These bite-sized peanut butter cookie cups are filled with a creamy, fudge-like chocolate filling made with mascarpone cheese for an irresistibly soft texture. Perfect for any dessert table or as a sweet treat for any occasion!
Ingredients
Units
Scale
Cookie Cups:
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 2/3 cup (156g) creamy peanut butter
- 1 tsp pure vanilla extract
- 1 1/4 cups (156g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Fudge Filling:
- 8 oz (226g) semi-sweet chocolate, chopped
- 1 tsp vegetable oil or coconut oil
- 8 oz (226g) mascarpone cheese, at room temperature
- Optional: 1/2 cup (120g) Heath toffee bits or chopped peanuts
Instructions
- Make the cookie cups: Cream butter, brown sugar, and granulated sugar until light and creamy (about 3 minutes). Add the egg and mix until combined. Scrape the bowl as needed.
- Mix in peanut butter and vanilla extract until well combined.
- Add flour, baking soda, and salt to the wet ingredients. Mix on low, then medium speed until fully combined. Cover and chill the dough for at least 1 hour.
- Preheat oven to 325°F (163°C). Grease 2 mini muffin pans or line with mini cupcake liners.
- Scoop and roll about 1 tbsp (20g) of dough for each cup. Press your thumb into the center of each ball to create an indent, pushing the dough slightly up the sides.
- Bake for 14–15 minutes, until edges are lightly browned. Remove from the oven and let cool for 5–10 minutes. Use the back of a rounded teaspoon to press into the centers again to deepen the indent. Let cookie cups cool completely.
- Make the fudge filling: Melt chocolate and oil using a double boiler or microwave in 20-second intervals, stirring until smooth. Let cool for 3 minutes. Gently fold mascarpone cheese into the melted chocolate until smooth.
- Spoon a heaping teaspoon of filling into each cooled cookie cup. Top with toffee bits or peanuts if desired.
- Store at room temperature for up to 1 day or in the refrigerator for up to 5 days.
Notes
- Make Ahead: Cookie dough can be chilled for up to 3 days. Store baked cookie cups (unfilled) in an airtight container for up to 1 week, or freeze for up to 3 months.
- Freezing: Filled cookie cups can also be frozen for up to 3 months. Thaw before serving.
- Toppings: Customize with sprinkles, crushed candies, or other nuts for variety.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 160 kcal
- Sugar: 10g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg