Peanut Butter Cookie Cups

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings

Ingredients

6 Tbs Vegan Butter (85g)
¾ cup Creamy Peanut Butter (180g)
1¼ cup Light Brown Sugar packed (255g)
6 Tbs Plant Milk (90ml)
2 teaspoon Vanilla Extract (10ml)
2 teaspoon Egg Replacer *see notes
2 cup All Purpose Flour (250g)
1 teaspoon Baking Soda
¼ teaspoon Salt

For the Filling

½ Recipe Vegan Ganache

Instructions

Preheat the oven to 350℉ & lightly spray a mini muffin tin with pan release
Cream the vegan butter, peanut butter & brown sugar until well blended, no need for light & fluffy here~ about 1 minute on high speed.
Add the vanilla extract to the plant milk & then add it slowly to the creaming mixture scraping the bottom and sides of the bowl often for an even mix. Then whip on high for 5 minutes to emulsify the mixture
Sift the flour, egg replacer, baking soda & salt then add it to the creaming mixture while blending on low until all incorporated.
With a #100 Scoop drop rounded scoops into each cavity.
Press the dough with your fingers so it spreads to the sides of each cavity
Bake for 12 minutes or when they are light golden brown
Allow to cool in the tins slightly then unmold onto a cooling rack, flip them over then press them slightly to make a bigger indent to fit more chocolate in the centers!
Once the cookies are cooled~ fill the sunken centers with vegan ganache & sprinkle with chopped peanuts

Video

Notes

Any egg replacer of your choice will work great here~ I use Bob's Red Mill & I add it to the dry I do no reconstitute it. I have used Aquafaba in place of the dry egg replacer & the plant milk

Storage Cookies will stay fresh at room temperature for up to 2 days, because of the ganache filling it is wise to refrigerate them after day 3 & up to 1 week
Alternatively using straight chocolate vs ganache will give these cookies a longer shelf life at room temperature up to 2 weeks

Tried this recipe?Let us know how it was!