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Peanut Butter and Chocolate Crispy Cookie Cups

Prep Time: 20 mins
Total Time: 45 mins


  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • teaspoon salt
  • ½ cup granulated sugar
  • cup good quality smooth peanut butter
  • ¼ cup unsalted butter room temperature
  • 1 large egg
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract
  • 12 mini peanut butter cups unwrapped
  • ½ cup Cocoa PEBBLES™ cereal
  • ¼ cup sliced almonds crushed


  • Preheat oven to 350° F. Spray a muffin tin with non-stick cooking spray.
  • Combine flour, baking soda and salt in a medium bowl. Whisk to combine. Set aside.
  • Combine sugar, peanut butter, and butter in a large bowl. Beat with a stand mixer or electric mixer on medium speed. Add egg, heavy whipping cream and vanilla extract. Gradually add dry ingredients ½ cup at a time. Continue to beat on low speed until all ingredients have combined.
  • Scoop 2 tablespoons of cookie mixture on the palm of your hand and shape into a ball. Lightly flatten into a ½ inch disc and place in muffin tin mold. Continue until all muffin cups have been filled.
  • Bake for 12 minutes. Immediately press 1 peanut butter cup in the center of each cookie cup and top with 2 teaspoons of Cocoa PEBBLES™ cereal and a sprinkle of crushed almonds.
  • Return mold to oven and bake for 5-7 minutes more. Remove from oven. Let cool in mold for 15 minutes. Carefully remove each cookie cup from each mold. Serve and enjoy.