Salted Chocolate Truffle Peanut Butter Cookie Cups

How to make peanut butter cookie cups filled with rich, creamy chocolate ganache. Jump to the Salted Chocolate Cookie Cups Recipe or read on to see our tips for making them.

Salted Chocolate Truffle Peanut Butter Cookie Cups

Imagine a decadent and rich truffle center surrounded by a peanut butter cookie then add just a hint of salt. The filling is lightly spiced with allspice, which works really well with the peanut cookie.

We used store-bought peanut butter cookie dough, but you can just as easily use your favorite homemade cookie dough. I’m particularly interested in making a Snickerdoodle version with our homemade snickerdoodles cookie dough.

Salted Chocolate Truffle Peanut Butter Cookie Cups

This recipe was originally developed and shared with Pillsbury.

Recipe updated, originally posted December 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne

Salted Chocolate Truffle Peanut Butter Cookie Cups

  • PREP
  • COOK
  • TOTAL

We used store-bought peanut butter cookie dough, but you can just as easily use your favorite homemade cookie dough. You will need just less than a tablespoon of dough for each cup.

Makes 32 cookies cups

You Will Need

1 (16-ounce) package Pillsbury Simply Peanut Butter refrigerated cookies

3/4 cup semi-sweet chocolate chips

3/4 cup heavy cream

1/4 teaspoon allspice

1/4 teaspoon fine sea salt

Course or flaky sea salt for topping cups

Directions

    Heat oven to 350 degrees F. Spray 32 mini muffin cups with non-stick cooking spray. Break each cookie dough round in half and place 1/2 a cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.

    Using the end of a wooden spoon, carefully press into center of each cookie to make a 1-inch-wide indentation.

    Add chocolate, allspice and fine salt to a medium, heat-safe bowl. Add cream to a small saucepan over medium heat; bring to a simmer. Remove from heat and immediately pour over chocolate, leave for 20 seconds, then stir until the chocolate and cream come together and the mixture is shiny.

    Fill each cookie cup with about 1 tablespoon of chocolate-cream mixture. Gently cover with plastic wrap and allow to cool until set in the refrigerator for about 1 hour. Once set, sprinkle a few granules of course sea salt on top.

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

Get Free Recipes by Email

Get insanely delicious FREE recipes and cooking videos in your inbox. Enter your email address below:

1 comment… Leave a Comment
  • JulieD December 16, 2011, 2:19 pm

    These look amazing!! It’s funny Curtis was talking about a dessert he had as a kid pretty similar to this…I don’t think it’s exactly this but this is kind of what I imagined it to be. I’ll have to make these for him!

    Reply

Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

If you are visiting from a mobile or tablet device, our star review system can be tricky for some devices. If you plan to leave a star review, please write the number of stars (1 to 5) in your comment and either Adam or Joanne will amend your comment with your star review. Thanks!

Did you make it? How was it?:

 

Previous Post: Next Post: