If you are looking for a dessert that combines the rich, comforting flavors of peanut butter and cheesecake with the fun texture of a cookie, you’re going to adore this Mini Peanut Butter Cheesecake Cookie Cups Recipe. These little treats are like bite-sized indulgences, with a soft, chocolaty cookie forming a perfect cup to hold a creamy, dreamy peanut butter cheesecake filling. Each one offers a heavenly mix of smoothness and chocolaty crunch, perfect for any occasion where you want to wow your friends or just treat yourself. Trust me, once you make these, they will quickly become a favorite go-to dessert!
Ingredients You’ll Need
This Mini Peanut Butter Cheesecake Cookie Cups Recipe relies on simple ingredients that work together beautifully to create just the right balance of flavor, texture, and color. From the softness of cream cheese to the rich cocoa in the cookie base, every component is essential for perfect results.
- Butter, 1 cup, softened: Provides richness and helps create a tender cookie texture.
- Sugar, 1 cup: Adds sweetness and contributes to the cookie’s chewy texture.
- Brown sugar, 1 cup: Gives a deeper, caramel flavor and keeps cookies moist.
- Eggs, 2 large: Bind the ingredients and add structure.
- Vanilla extract, 1 tablespoon: Enhances all the flavors with warm notes.
- Hot water, 2 teaspoons: Used to dissolve baking soda for even leavening.
- All-purpose flour, 3 cups: The body of the cookie dough for structure.
- Cocoa powder, ½ cup: Brings rich chocolate flavor and dark color.
- Baking soda, 1 teaspoon: Helps the cookies rise and spread correctly.
- Salt, ½ teaspoon: Balances sweetness and enhances chocolate notes.
- Mini chocolate chips, 1 ½ cups: Add bursts of melty chocolate throughout the cookies.
- Cream cheese, 8 oz (softened): Base of the luscious cheesecake filling with tangy creaminess.
- Heavy cream, ½ cup: Makes the cheesecake filling ultra smooth and fluffy.
- Sugar, 1 cup (for the filling): Sweetens the cheesecake perfectly.
- Peanut butter, ½ cup: The star flavor of the cheesecake filling, creamy and nutty.
- Vanilla extract, 1 teaspoon (for the filling): Adds warmth and depth to the cheesecake layer.
- Mini chocolate chips, ½ cup (melted for topping): Provides a glossy, chocolatey finish that makes each cup look irresistible.
How to Make Mini Peanut Butter Cheesecake Cookie Cups Recipe
Step 1: Prepare Your Oven and Cookie Dough
Start by preheating your oven to 350 degrees. Then in a stand mixer, beat the softened butter, sugar, and brown sugar together until the mixture is smooth and creamy. This step is key because it ensures the sugars dissolve well and the texture of your cookie dough is just right before you add the eggs and vanilla. Once creamy, add your eggs and vanilla, mixing thoroughly to combine.
Step 2: Incorporate Baking Soda and Dry Ingredients
Dissolve the baking soda in the hot water, then add it to your wet ingredients. This little trick ensures an even rise for your cookies. In a separate bowl, whisk together the flour, cocoa powder, salt, and mini chocolate chips. Slowly add this dry mixture to your wet ingredients and mix on low speed until everything is just combined. Overmixing can make cookies tough, so keep it gentle here.
Step 3: Shape Cookies and Bake
Roll the cookie dough into large balls and place each one into the compartments of a muffin tin. Bake for 15 minutes until the cookies are set but still soft. When you remove them, use a shot glass to gently press down the center of each cookie to form a cup shape with raised sides. This is where that creamy cheesecake will nestle perfectly once cooled.
Step 4: Make the Peanut Butter Cheesecake Filling
With your cookie cups cooling, whip up the cheesecake filling by beating softened cream cheese with heavy cream, sugar, peanut butter, and vanilla extract until smooth and creamy. This filling is the heart of the recipe — rich, silky, and nutty all at once, making every bite melt-in-your-mouth delicious.
Step 5: Assemble and Chill
Fill each cookie cup with a spoonful of the cheesecake mixture. Sprinkle a few mini chocolate chips on top for a little extra chocolate goodness. For a polished touch, drizzle the melted mini chocolate chips over the cups. Chill them in the fridge for about 4 hours until the filling is perfectly set and ready to impress your guests (or yourself!).
How to Serve Mini Peanut Butter Cheesecake Cookie Cups Recipe
Garnishes
To make these treats look extra special, sprinkle crushed peanuts or a light dusting of cocoa powder on top. A tiny swirl of whipped cream or a drizzle of caramel can add both beauty and flavor, making your Mini Peanut Butter Cheesecake Cookie Cups Recipe sparkle in presentation.
Side Dishes
These cookie cups are delightfully rich, so pairing them with something light like fresh berries or a cold glass of milk balances the flavors beautifully. A scoop of vanilla bean ice cream can turn these into a decadent dessert experience for any celebration.
Creative Ways to Present
Arrange your cookie cups on a pretty serving platter lined with parchment paper or colorful doilies to add a party vibe. You can also serve them in individual mini cupcake wrappers for an easy grab-and-go treat. For a fun twist, try layering some crushed cookies at the bottom of clear mini cups and then adding the cheesecake cookie cups on top.
Make Ahead and Storage
Storing Leftovers
Keep your Mini Peanut Butter Cheesecake Cookie Cups Recipe in an airtight container in the refrigerator. They stay fresh and delicious for up to 4 days. This makes them perfect to prepare a day ahead for a party or family gathering.
Freezing
For longer storage, freeze the cookie cups in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container or bag. They can last frozen for up to 2 months. Thaw them overnight in the fridge before serving for the best texture.
Reheating
Since these are chilled desserts, reheating is not recommended. Instead, just bring them to room temperature for about 15 minutes if you prefer a softer cheesecake center. This gentle warming enhances their creamy texture without melting the chocolate cups.
FAQs
Can I use crunchy peanut butter instead of creamy for the filling?
While creamy peanut butter ensures a smooth cheesecake texture, using crunchy peanut butter will add a lovely nutty crunch to the filling if you enjoy a bit of texture contrast. Just mix it well to avoid too many large chunks.
Are these cookie cups gluten-free?
This recipe uses all-purpose flour, so it is not gluten-free as is. However, you can try substituting with a gluten-free all-purpose flour blend, but the texture may vary slightly depending on the brand.
Can I make these mini cheesecake cookie cups without eggs?
Eggs are important for the cookie dough structure. If you want an egg-free version, consider using an egg substitute like flax egg or applesauce, but keep in mind it may slightly change the texture of the cookies.
How do I prevent the cookie cups from sticking to the shot glass when forming?
Lightly dampen or grease the shot glass before pressing to reduce sticking. You can also chill the cookie dough slightly before shaping, which helps it release more easily.
Can I add other flavors to the cheesecake filling?
Absolutely! Adding a touch of cinnamon, a swirl of chocolate syrup, or even a few drops of almond extract can customize the flavor to your liking without losing the peanut butter cheesecake essence.
Final Thoughts
Whipping up this Mini Peanut Butter Cheesecake Cookie Cups Recipe is truly a joy — from mixing the dough to seeing the beautifully formed cups filled with luscious cheesecake. They are a guaranteed crowd-pleaser and perfect to satisfy any sweet tooth craving with a personal touch. So go ahead and make these delightful little cups; your dessert game will thank you!
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Mini Peanut Butter Cheesecake Cookie Cups Recipe
- Total Time: 4 hours 50 minutes
- Yield: 15 servings
Description
These Mini Peanut Butter Cheesecakes feature a deliciously rich peanut butter cheesecake filling nestled inside a chocolate cookie cup. Perfectly portioned and topped with mini chocolate chips, these bite-sized treats combine the best of creamy cheesecake and chocolatey cookies for an irresistible dessert.
Ingredients
Chocolate Cookie Cups
- 1 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar (packed)
- 2 large eggs
- 1 Tablespoon vanilla extract
- 2 teaspoons hot water
- 3 cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups mini chocolate chips (Ghirardelli or equivalent)
Peanut Butter Cheesecake Filling
- 1 package (8 oz) cream cheese, softened
- ½ cup heavy cream
- 1 cup sugar
- ½ cup peanut butter
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips, melted (Ghirardelli or equivalent)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cookie cups.
- Mix Butter and Sugars: In the bowl of a stand mixer, combine softened butter, sugar, and brown sugar. Mix until the mixture is smooth, creamy, and free of lumps.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter mixture and mix thoroughly until well incorporated.
- Dissolve Baking Soda: Dissolve the baking soda in the hot water, then add this solution to the mixing bowl. Mix well.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, salt, and mini chocolate chips. Gradually add this to the wet mixture and blend on low speed until all ingredients are combined into a cookie dough.
- Form Cookie Dough Balls: Roll the cookie dough into large balls and place each ball into a compartment of a muffin tin.
- Bake Cookie Cups: Bake the dough balls in the preheated oven for 15 minutes. Once baked, remove from the oven.
- Create Cookie Cups: Using a shot glass, press down the center of each baked cookie ball to form a cup shape. The dough will stick to the glass; gently push the dough off the glass onto a wire rack to cool. Repeat for all dough balls.
- Prepare Cheesecake Filling: In a clean mixing bowl, add softened cream cheese, heavy cream, sugar, vanilla extract, and peanut butter. Mix until the filling is smooth and creamy.
- Fill Cookie Cups: Once the cookie cups have cooled, use a small spoon to fill each cup with the peanut butter cheesecake filling. Sprinkle a few mini chocolate chips on top of each filled cup.
- Chill and Set: Place the filled cookie cups in a container in a single layer and refrigerate for about 4 hours, or until the cheesecake filling is set.
- Serve: After chilling, serve the mini peanut butter cheesecakes and enjoy the delicious combination of creamy filling and chocolate cookie cups.
Notes
- For best results, use softened cream cheese and butter to ensure smooth mixing.
- Press the cookie cups gently with the shot glass to avoid cracking the cookies.
- The cookie cups can be stored in an airtight container refrigerated for up to 3 days.
- Mini chocolate chips can be substituted with regular chocolate chips if unavailable.
- If you don’t have a shot glass, a small round-bottomed spoon or measuring cup can be used to form the cups.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
