It's a peanut butter cup...it's a peanut butter cookie...no, it's a peanut butter cup cookie!! Peanut butter cookies are one of my favorites, and for our big family Christmas celebration, I tried something new by making my own peanut butter cups and making them into cookies!! This recipe is vegan as well if you use vegan chocolate as I did.
The cookies ended up having to be much larger than I anticipated due to the size of the peanut butter cups, so I recommend using the smallest muffin/candy papers you have for the peanut butter cups. This made at least six very large cookies, but if the cups were smaller you could make more.
Peanut butter cup ingredients
About ½ cup chocolate chips
1-2 tbsp coconut oil
About 1 tbsp of peanut butter per peanut butter cup
Honey or maple syrup for sweetening
1 mashed banana
½ cup creamy peanut butter
½ cup coconut flour
Dash of cinnamon
Line a muffin tin with muffin papers.
Melt chocolate with a spoonful or so of coconut oil in the microwave in 30 second intervals, stirring occasionally until melted.
Pour a spoonful or so of the melted chocolate into the muffin papers, using a spoon to press the chocolate up the sides of the paper. Let cool in the fridge/freezer until solid.
Mix a tablespoon or so of honey or maple syrup with peanut butter.
Once the chocolate has solidified, add about a tablespoon of peanut butter on top of the chocolate in the muffin papers, and then pour more melted chocolate to the top until the filling is covered.
Put in the fridge or freezer until the chocolate is solid.
While the chocolate is cooling, preheat oven to 350 F.
Mix cookie dough ingredients in a large bowl. Roll into large balls, then make an indentation with your thumb.
Gently press a peanut butter cup into the middle of the cookie, and shape the dough around it. Ideally the edges should be covered so the chocolate doesn’t melt all over!
Place the cookies on a baking sheet covered with parchment paper. Bake for about 15 minutes, let cool so the chocolate doesn't get all over, and enjoy!