Peanut butter cookie cups

Prep 30 min
Total 1 hour 45 min
Makes 28 to 30 cookies



1/2 cup
smooth peanut butter
1/2 cup
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.

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


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

Weekend Baking: Peanut Butter Cookies

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