Chocolate Truffle Peanut Butter Cookie Cups
How to make peanut butter cookie cups filled with rich, creamy chocolate ganache. 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. If you love peanut butter and chocolate, you will also love this no bake peanut butter pie! 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. This recipe was originally developed and shared with Pillsbury. Chocolate Truffle Peanut Butter Cookie Cups PREP 10 mins COOK 20 mins TOTAL 30 mins PREP 10 mins COOK 20 mins TOTAL 30 mins 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 1Heat 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. 2Using the end of a wooden spoon, carefully press into center of each cookie to make a 1-inch-wide indentation. 3Add 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. 4Fill 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. 1Heat 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. 2Using the end of a wooden spoon, carefully press into center of each cookie to make a 1-inch-wide indentation. 3Add 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. 4Fill 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: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Goat Cheese Chicken Meatballs Next Post: Glamping on San Juan Island, Washington