Inside Out Peanut Butter Cookie Cups
Prep time
Bake time
Total time
Preheat your oven to 350°F and get a mini muffin tin lightly greased
You may see that I am using The Plant Based Egg by Freely Vegan as the egg replacer in almost all of my desserts now. If you do not want to buy it or cannot get it, you can sub in another proprietary blend egg replacer of your choice results may vary.
Serves: 42
  • Vegan Butter 6 Tablespoons (85g)
  • Creamy Peanut Butter ¾ cup (180g)
  • Light Brown Sugar packed 1¼ cup (255g)
  • Plant Milk 6 Tablespoons (90ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • The Plant Based Egg 2 teaspoons (4.8g)
  • All Purpose Flour 2 cup (250g)
  • Baking Soda 1 teaspoon
  • Salt ½ teaspoon
  • ½ Vegan Ganache Recipe
  • Peanuts finely chopped ¼ cup
  1. Cream the vegan butter, peanut butter and brown sugar until well blended, no need for light and fluffy here~ about 1 minute on high speed.
  2. Add the vanilla extract to the plant milk and then add only half of it slowly to the creaming mixture scraping the bottom and sides of the bowl often for an even mix. Reserve the other half for last
  3. Sift the flour, egg replacer, baking soda and salt and then add it to the creaming mixture while blending on low until all incorporated.
  4. With a #100 Scoop drop rounded scoops into each cavity.
  5. Press the dough with your fingers so it spreads to the sides of each cavity
  6. Bake for 12 minutes or when they are light golden brown
  7. Allow to cool in the tins slightly then unmold onto a cooling rack, flip them over and then I like to press them slightly to make a bigger indent to fit more chocolate in the centers!
  8. Once the cookies are cooled~ fill the sunken centers with vegan ganache and sprinkle with chopped peanuts
Recipe by Gretchen's Vegan Bakery at