Peanut butter cookie cups



30 min


1 h 45 min


28 to 30 cookies

Peanut butter cookie cups

Photo, Erik Putz.


  • 1/2 cup smooth peanut butter
  • 1/2 cup icing sugar
  • 1 egg yolk
  • 28 to 30 mini gold foil liners
  • 400 g finely chopped dark or milk chocolate


  • POSITION rack in centre of oven, then preheat to 350F. Line a large baking sheet with parchment paper.
  • STIR peanut butter with sugar and egg yolk in a large bowl until smooth.
  • SCOOP 1 tsp portions and roll each into a ball. Arrange, 1 in. apart, on prepared sheet. Bake until tops are just cracked, 9 to 10 min. Let cookies rest on baking sheet for 5 min, then transfer to a rack to cool completely.
  • ARRANGE mini gold foil liners on a large baking sheet. Temper chocolate.
  • SCOOP 1 tsp melted chocolate into each liner. Press 
1 cookie, flat side down, 
into each cup, pushing 
some of the chocolate up the side. Scoop another 1 tsp melted chocolate to cover cookie. Let stand until chocolate is firm, about 30 min.

Weekend Baking: Peanut Butter Cookies

[bc_video video_id=”5617868819001″ account_id=”10190175001″ player_id=”default”]

Nutrition (per serving)

  • Calories
  • 113,
  • Protein
  • 2 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 8 g,
  • Fibre
  • 1 g,
  • Sodium
  • 20 mg.

Kitchen Tip: If you can’t find gold foil liners, use mini paper liners and peel off liners when chocolate is firm. If you’re allergic to peanuts, substitute tahini for peanut butter.

Kitchen Tip: Store in a covered container up to 2 weeks, 
or freeze up to 1 month.

  • Visit our Holiday Cookies page for 160 recipes