Chocolate sugar cookie cups filled with peanut butter frosting. A bite-sized party dessert that is perfect for all ages!
It’s been a while since I shared with you all my sugar cookie cups filled with chocolate and vanilla buttercream. But ever since I made those little cups, I’ve been thinking of making more! Sugar cookie dough is so versatile, and buttercream is like a blank slate ready to be written. The flavor combos possible are making my head spin.
In the face of all those choices, I fall back on old faithful.
Oh how we could sing the praises of the two together! There is truly no other combination that I’ve found that gets people as excited. Kids and adults alike. My husband for sure. So what better for a great party dessert?
The sugar cookie cups are great for busy schedules. They can be made ahead as follows.
Day 1 – Make dough and press into mini muffin tins. Cover and refrigerate.
Day 2 – Bake sugar cookie cups.
Day 3 – Make buttercream and fill the sugar cookie cups.
Once filled with buttercream, you can even store them for an additional day or two in the refrigerator. If you can be trusted not to sneak one, or two, or twelve before the party. I know I can’t!
These are the best little dessert for Superbowl parties. I promise, everything doesn’t need to have a football on it 🙂 But of course if you’d like that, check out my giant football brownie. Actually, make both! And be sure to invite me 🙂
Chocolate Sugar Cookie Cups with Peanut Butter Frosting
- 8 Tablespoons Unsalted Butter Softened
- 1 Cup Sugar
- 1 Tablespoon Sugar
- 1 Large Egg
- 1/2 Teaspoon Pure Vanilla Extract
- 1 and 1/4 Cups White Flour
- 1/4 Cup Cocoa Powder
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Baking Powder
- 3 Tablespoons Butter Softened
- 3 Tablespoons Peanut Butter Room Temperature
- 2 and 1/2 Cups Confectioners Sugar
- 3-5 Tablespoons Milk
Cream together the butter and sugar with either a stand mixer, or . Add in the egg and vanilla, mix well. Scrape down the sides of the bowl and mix again.
Add in the flour, cocoa powder, baking powder and salt. Mix until all the flour is absorbed.
Roll approximately 1 and 1/2 tablespoons of dough into a ball. Place into a silicone or non-stick mini muffin tin. Make an indent into the middle of the dough, I use the end of a mini wooden rolling pin. You may have to adjust the amount of dough used for each cookie cup, based on the size of your mini muffin tin. Continue with the rest of the dough.
Refrigerate cookie cups for 30 minutes or up until overnight.
Preheat oven to 350 degrees. Bake the cookie cups for 16-18 minutes.
Allow to cool in the pan for 10 minutes, then pop the cookie cups out onto a cooling rack to finish cooling.
Cream together the peanut butter and butter until smooth. Add in the confectioners sugar and 3 tablespoons of milk. Beat for 3 minutes until light and fluffy. Add additional milk if necessary.
Scoop frosting into a piping bag fit with your favorite tip. Pipe frosting into the indent and swirled up on top of the cookie cup.
Recipe can be doubled.
If storing in the refrigerator, allow them to come to room temperature for best flavor.