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Peanut Butter Cookie Cups with Nutella or Jam Filling Recipe

Peanut Butter Cookie Cups with Nutella or Jam Filling Recipe

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Bake up these irresistible soft and chewy Peanut Butter Cookie Cups and then combo them with your favorite filling; creamy Nutella, sweet jam or even a rich chocolate ganache.


  • all purpose flour - 3 cups
  • baking soda - 2 teaspoons
  • salt - 1 teaspoon
  • unsalted butter at room temperature - 1 cup (2 sticks)
  • granulated sugar - 1 cup
  • brown sugar - 1 cup - lightly packed
  • peanut butter - chunky or creamy - 1 cup
  • eggs at room temperature - 2
  • pure vanilla extract - 2 teaspoons
  • Nutella - 3/4 cup
  • Berry Jam - 3/4 cup


  1. Line 3 muffin tins with cupcake liners and set aside.
  2. Preheat oven to 350Β°.
  3. Combine the flour, baking soda and salt together in a bowl and whisk to combine.
  4. Using a stand mixer with the paddle attachment, blend together the butter, sugar and brown sugar on medium speed until light and fluffy, about 3-5 minutes. Be sure to scrape the sides of the bowl down a couple of times with a rubber spatula.
  5. Add the peanut butter and and cream together for about a minute, scrape the sides of the bowl down again.
  6. Crack the eggs into a liquid measuring cup and add the vanilla. Slowly add to the sugar mixture one egg at a time, allow the first egg to blend in completely before adding the second egg. Scrape the sides of the bowl down.
  7. With the mixer on a low speed, gradually add the dry ingredients. Once fully mixed, be sure to scrape down the sides of the bowl and blend until the dough is cohesive and well mixed.
  8. Form 2 tablespoon (about 1.4 ounces) sized dough balls and set each ball in a the lined muffin cup.
  9. Bake for 15-18 minutes, until the cookies puff to the top of the liners and turn a deep golden color, rotating the pans halfway through.
  10. While the cookie cups are still warm (not hot), create about a teaspoon sized indention in the top center of each cookie cup by gently pressing your thumb, the back of a rounded measuring spoon, or another small rounded object halfway into the cookie.
  11. Allow the cookies to cool and fill them as you wish. I used Nutella for half of the cookies and this Four Berries Jam from Jelly Queens for the other half.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes