• 2 cups unbleached all purpose flour
  • 1/2 cup dark brown sugar, packed
  • 1/2 cup sugar in the raw
  • 1/8 tsp. cinnamon
  • 1/8 tsp. sea salt
  •  3/4 tsp. baking soda
  • 1/2 cup coconut milk, unsweetened
  • 1 tsp. apple cider vinegar
  • 1 cup smooth peanut butter
  • 1/4 cup agave nectar
  • 1/2 cup unsweetened applesauce
  • 1 tsp. vanilla extract
  • 1 ½ cups semi-sweet chocolate chips
  • 1 cup semi-sweet chocolate chips for the dollop on top of cups
  • confectioners sugar
  • vegetable spray oil
  • mini muffin pan
  • sifter or fine mesh strainer
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Chocolate Chip Peanut Butter Cookie Cups

These cookie cups are yummy! They are a cross between a cookie and a muffin and best of all they don’t have butter or eggs! These are super simple to make and are great party/holiday treats. Feel free to jazz these cookie cups up by adding nuts or peppermint crumbles on top.


You will need a medium and large mixing bowl.

In a medium mixing bowl add the coconut milk and apple cider vinegar and whisk until frothy and set aside for 3-5 minutes or until the milk curdles.

In a large mixing bowl sift the dry ingredients except for the sugar in the raw (flour, brown sugar, baking soda, cinnamon, and sea salt).

Add the rest of the wet ingredients (peanut butter, applesauce, vanilla extract, agave nectar) plus the sugar in the raw to the medium bowl with the coconut milk and apple cider vinegar and whisk until blended. Add the wet ingredients to the dry ingredient bowl along with 1 ½ cup chocolate chips, mix and fold with a spatula until ingredients are blended and turns into a thick cookie dough.

Spray the mini muffin pan with the vegetable oil spray. I like to spray my hands with the oil before I begin to roll the cookie dough into balls, it helps the dough not to stick. With a measuring spoon or a spoon similar in size, scoop out about a tablespoon of cookie dough, roll into a ball with your hands and then gently press/pack the ball into the muffin pan creating a flat even surface to the cookie cups. Repeat process until muffin pan is full. Bake in the oven at 350 degrees for 13-15 minutes or until tops of cookies have risen and are lightly browned.  Allow a few minutes to cool down then remove cookie cups from the pan and place on a cooling rack.

While cookies are cooling, bring a small pot of water to a boil, turn heat off and add a medium size heat-proof bowl on top of the pot making sure there is enough water to touch the bottom of the bowl (creating a double boiler) or if you already have a double boiler use it!  Add 1 cup chocolate chips and stir with a spatula until melted and creamy, smooth in texture.

Once cookie cups have cooled, place them on a plate and using a sifter, sift confectioners sugar on top of each cup. Place a dollop of melted chocolate on top (using two spoons for easy maneuvering of the chocolate).

Store in an airtight container.

Makes: 46 (will vary as to how big/small you make them)

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Chocolate Chip Peanut Butter Cookie Cups, 5.0 out of 5 based on 1 rating

Adriana’s Tip –

You may find it tricky to roll some of the balls when you get a bunch of chocolate chips in the center of the ball you are rolling so all you need to do is simply allow a few chips to fall out and/or add more cookie dough to the ball. Remember to lightly roll these into balls. Tip 2: Make sure not to over bake these or you will be left with a hard lump of coal! :)

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