Vegan Peanut Butter Chocolate Cookie Cups
These delicious vegan cookie cups are made with rich and soft chocolate cookies that are filled with peanut butter and baked in a cupcake tin. They're the best way to enjoy chocolate and peanut butter in one!
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup (110g) Miyoko’s European-style cultured unsalted vegan butter, room temp
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1 flax egg*
- 2 tsp vanilla extract
- 1 1/2 cups (195g) all purpose flour
- 1/2 cup (45g) dutch processed cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp water
- 3 oz vegan dark chocolate, chopped
- 3/4 cup creamy peanut butter**
- Flaky sea salt, for sprinkling on top
Instructions
- 1
Preheat the oven to 350F.
- 2
In a medium sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- 3
In a large bowl using a hand or stand mixer with the paddle attachment, mix together the butter and sugars until smooth and well combined. About 2 minutes on medium-high speed.
- 4
Mix in the flax egg and vanilla to combine.
- 5
Pour in the dry ingredients and mix on low-medium speed. About halfway through, mix in the two tablespoons of water. This will take the dough from dry and crumbly to smooth and soft.
- 6
Prepare a cupcake tin by spraying each cavity with some nonstick spray and lightly dust the inside with cocoa powder.
- 7
Press one tablespoon of dough into the bottom of each cavity. Try to shape it with a slight lip around the edge.
- 8
Scoop a scant 1 tbsp of peanut butter in the center of each one.
- 9
Cover the tops of each cookie with another tablespoon of dough. Press it into a disk and lay it on top of the peanut butter. Gently press the edges the seal the cookie cups shut.
- 10
Press in a few chunks of chopped chocolate onto each cookie cup. Bake for 15-17 minutes.
- 11
Allow the cookies to cool in the pan for about 20 minutes, then run a knife around the edges to pop them loose. Transfer to a cooling rack and sprinkle the tops with a pinch of sea salt.
- 12
Enjoy slightly warm or at room temperature.