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Small Batch Chocolate Filled Cookie Cups


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Two desserts in one – that is what these chocolate filled cookie cups are. You take a dozen chewy brown sugar cookies, fill them to the brim with creamy chocolate peanut butter ganache, and you have a hard-to-resist dessert in cookie form. The addition of almond essence in the cookies and sprinkles on the ganache add even more delightful flavor to the cookies.

So whether you call them fudge puddles, filled cookies, or cookie cups, one thing is certain: for a small batch of cookies that are so rich in flavor, they are so easy to make!

This is a fun tidbit – fudge puddles a.k.a. cookie cups, have been on my list of recipes to make since I first started the blog. 6 years later, and here we are! And yes, I keep a paper list of all the recipes I want to make! 🙂

I first saw the recipe on Taste of Home. And I’ll be honest, the main thing that attracted me to this cookie was the fudge filling. But as a recipe developer, I had to make my version of the tasty cookie. Ironically, the filling in my cookie is not fudge (feel free to swap in my creamy fudge small batch frosting), but the most decadent, fluffy, ganache flavored with peanut butter.

Now let’s talk about the actual cookie. Much like all of my small batch cookie recipes, these cookie cups are easy, with a capital ‘E’. 8 ingredients, 1 bowl, and a simple mix. The cookies are soft, chewy, and the mini size will have you popping them in your mouth like no other cookie. Ok, my chocolate chip sugar cookie bites are also pop-worthy!

What I love most – when you put the filling and the cookie together, you are surprised and delighted by the symphony of flavors: mild sugar cookie, almond (in the cookie), chocolate, peanut butter, and crunchy little sprinkles on top for texture. The chocolate filled cookie cups have me singing the commercial every time I eat one: once you pop, you can’t stop!

The Ingredients Are Simple

Simple ingredients for cookies in bowls.

The ingredient list for these cookies is almost too easy. And there are a few things I want to highlight:

  • Granulated sugar + brown sugar – You typically don’t find brown sugar in a classic sugar cookie. Unless you are actually making brown sugar cookies – like my pecan brown sugar small batch cookies. The brown sugar gives the cookies a little extra oomph in flavor. Plus, it contributes to the chew factor.
  • Vanilla extract + almond extract – I love almond extract. I really do. As I was testing these cookies, I wanted to see if adding almond extract would punctuate the chocolate filling. And it does!

The chocolate filling – I adore the peanut butter ganache that accompanies this recipe. However, the cookies are so versatile. The sky is nearly the limit on what you can fill these little treats with, and I provide a few more ideas in the recipe card!

Let’s Make the Cookies

Butter and sugar in a mixing bowl.

Add the butter and sugars to the mixing bowl of your stand mixer. Beat until light and creamy.

Mixing bowl of creamed butter wth an egg yolk and vanilla.

Add the egg yolk and extracts to the creamed butter. Beat until the egg yolk is mixed in.

Tip! To use your standard KitchenAid stand mixer and attachments, use a small 3-quart mixing bowl. The small batch dough will mix better. If you try the standard-size mixing bowl, the dough will just get stuck on the sides. I provide a link to the bowl I use in the recipe card.

Flour on top of creamed butter in a mixing bowl.

Add the dry ingredients to the wet. Mix until no dry streaks remain.

Small batch cookie dough in a mixing bowl.

Cover the bowl and refrigerate the dough for at least 1 hour.

Tip! I almost always chill my cookie dough for two reasons: 1. It gives the dough time to hydrate resulting in a better, chewy texture. 2. It deepens the flavor. Think of it like marinating or letting sauce cook for hours.

Cookie dough in a tablespoon.

Use a 1 tablespoon measuring spoon to portion the dough. Roll each portion into balls.

Cookie dough being pressed into mini muffin wells.

Press the balls into lightly greased mini muffin wells with the back of a 1 teaspoon measuring spoon.

Tip! Use the back of a teaspoon instead of your fingers to make the cookie ‘cups’. This way, the cups will all be the same size and hold the same amount of filling!

Baked cookie cups being pressed with a teaspoon to make wells.

Bake the cookies for about 12 minutes. The centers will fill back in slightly as they bake. Use the teaspoon again to re-shape the ‘cups’.

Bowl full of creamy chocolate cookie cup filling.

Once the cookie cups are completely cool, fill with the chocolate peanut butter ganache filling.

Tip! I provide steps in the recipe card to coordinate the timing of making the filling and the cookies. For this recipe, the chocolate ganache filling needs time to chill. For additional preparation tips, check out the post I have dedicated to this tasty ganache!

Chocolate peanut butter cookie cup cut in half and stacked on another cookie.

I first made these cookies for Christmas. Because it seems like you need a thousand varieties of cookies for your cookie platter. However, as I was testing them I realized they can span the seasons. Different sprinkles, different fillings, add chocolate chips to the dough, color the dough, flavor the dough with different extracts – the possibilities, oh the possibilities!

What are some ideas you have to customize these cookie cups? I’d love to hear in the comments below! 👇

Small Batch Peanut Butter Chocolate Cookie Cups

Two desserts in one – that is what these chocolate filled cookie cups are. You take a dozen chewy brown sugar cookies, fill them to the brim with creamy chocolate peanut butter ganache, and you have a hard-to-resist dessert in cookie form. The addition of almond essence in the cookies and sprinkles on the ganache add even more delightful flavor to the cookies.
Servings12 Cookies
Prep30 minutes
Cook12 minutes
Chill1 hour
Total1 hour 42 minutes

EQUIPMENT

INGREDIENTS

Cookie Cups

  • ¼ cup unsalted butter, room temperature
  • 2 tablespoons organic cane sugar (or granulated sugar)
  • 2 tablespoons light brown sugar
  • 1 large egg yolk, room temperature
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon almond extract (optional; see Notes)
  • ¾ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt

Peanut Butter Ganache Filling

  • 2 ounces semi-sweet chocolate (baking bar recommended)
  • 2 tablespoons unsalted butter
  • teaspoon salt
  • cup heavy cream
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons creamy peanut butter (regular peanut butter like Jif or Skippy)
  • 1 to 2 tablespoons chopped peanuts or sprinkles (optional toppings)

INSTRUCTIONS

Peanut Butter Ganache Filling

  • To coordinate the timing of the filling and the cookies, start with the ganache.
  • Chop the chocolate bar into small chunks. Add the chocolate, butter, and salt to a medium mixing bowl.
    2 ounces semi-sweet chocolate, 2 tablespoons unsalted butter, 1/8 teaspoon salt
  • In a small saucepan, heat the heavy cream until small bubbles form along the sides of the pan. Do not boil! Alternative – Heat the cream in the microwave in a liquid measuring cup in 30-second increments until warm.
    1/3 cup heavy cream
  • Pour the warm cream over the chocolate and butter and let it sit for 3 to 5 minutes without stirring. This will allow the heat to distribute to all the chocolate pieces. Don't let it sit too long though. If the cream cools too much, the ganache may be separate and be grainy.
  • With a whisk or spatula, stir the chocolate until smooth. Let the chocolate cool slightly at room temperature for 5 to 10 minutes. Then cover with plastic wrap and refrigerate for at least 1 hour. The chocolate needs time to chill and thicken. Otherwise, it probably won't whip properly.
  • Next, start the cookies.

Cookie Cups

  • Lightly grease 12 wells in a mini muffin pan.
  • In the stand mixer mixing bowl (see Notes for using a small mixing bowl), add the butter and both sugars. Beat on medium high speed until light and creamy.
    1/4 cup unsalted butter, room temperature, 2 tablespoons organic cane sugar, 2 tablespoons light brown sugar
  • Add the egg yolk, and vanilla and almond extract. Continue to beat on medium speed until the egg is well incorporated.
    1 large egg yolk, room temperature, 1/4 teaspoon vanilla extract, 1/4 teaspoon almond extract
  • Sprinkle the flour, baking powder, and salt over the wet ingredients. Mix on medium speed until no dry streaks remain.
    3/4 cup all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt
  • Cover the bowl and refrigerate the dough for at least 1 hour. This will give the dough time to hydrate and develop flavor.
  • Preheat the oven to 350F degrees and adjust the oven rack to the middle position.
  • Use a tablespoon measuring spoon to scoop the dough. Roll each into a ball and drop into the prepared muffin pan. Use the back of a 1 teaspoon measuring spoon to push each dough ball into the muffin wells and create a cup.
  • Bake the cookies for 12 minutes, or until the tops are light golden brown. The cups you made with the teaspoon will fill back in slightly when baked. Place the pan on a wire cooling rack and immediately press the teaspoon back into the centers to re-make the cup. Cool the cookies in the pan for 5 minutes. Then carefully remove to cool on the wire rack completely. If the cookie cups aren't releasing from the pan, run a sharp knife or offset spatula along the sides of the cookie to release.
  • Finish the ganache once the cookies are cool – Add the powdered sugar and vanilla to the chocolate ganache. Use a hand mixer to beat until it is fluffy and creamy. Add the peanut butter, and continue to beat until smooth.
    1/2 teaspoon vanilla extract, 1/2 cup powdered sugar, 2 tablespoons creamy peanut butter
  • The frosting is ready to use immediately and can be piped into the cookie cups. I recommend piping to fill the cookie cups completely. Sprinkle the tops with chopped nuts or sprinkles. The cookie cups will be fine at room temperature for one day. Beyond that, I recommend refrigerating to keep the ganache fresh.
    1 to 2 tablespoons chopped peanuts or sprinkles
I’d love to hear from you!If you try the recipe, please let me know! Leaving a comment + star encourages others to try it, and the support helps me continue to provide FREE recipes. Thank you!

RECIPE NOTES

  • Serving Size – This is a small batch recipe that can be doubled.  
  • Mixer – If you want to use your standard KitchenAid stand mixer, I recommend the smaller 3-quart mixing bowl to mix the dough properly.  Otherwise, use your hand mixer with a medium mixing bowl.  
  • Almond Extract – Almond adds a lovely flavor to the cookies.  You can omit it and use 1/2 teaspoon of vanilla extract.
  • Ganache Filling – The ganache can be made ahead of time and refrigerated.  It will firm as it chills.  When ready to use, bring it to room temperature and mix again to make it fluffy.
  • Other Cookie Cup Filling Options – Browse my frosting small batch recipes for other options – I recommend a thicker frosting vs. a glaze.  The caramel dairy free frosting and the chocolate fudge frosting would be delicious alternatives!  
  • FreezingCookie dough:  Freeze for up to 3 months.  Wrap well in plastic wrap and place in a freezer bag.  Thaw in the refrigerator.  Baked cookies:  Freeze for up to 3 months.  Place the cookies gently in a freezer bag or container.  Thaw at room temperature.  I don’t recommend freezing filled cookie cups.  Freezing will change the texture of the filling.
Course: Dessert
Cuisine: American
Author: Erin Cernich

NUTRITION ESTIMATES

Calories: 185kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 98mg | Potassium: 64mg | Fiber: 1g | Sugar: 11g | Vitamin A: 296IU | Vitamin C: 0.04mg | Calcium: 20mg | Iron: 1mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.

about the author ...

I'm Erin and I'm all about desserts - and a little bit of butter!

I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!

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