I get requests for chocolate and peanut butter cookies all the time. Everyone seems to love the peanut butter and chocolate combination for a cookie. And I have not done a chocolate peanut butter cookie in a while, so time to be creative.
The peanut butter icing is a great compliment to the mini chocolate cupcakes. You can get creative with the piping and a few jimmies on top to make these a special treat.
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Mini Cupcake Wrapper and Pan
Wrappers
These are so cute and easy, plus one bite and the cookies are gone. I used plain white mini cupcake wrappers, but you can purchase or make your own. I found a website that gives a free printable mini cupcake wrapper template at The Decorated Cookie—I am not a big artsy person, so I buy some at the local grocery store. Also, there are some pretty ones on Amazon or Etsy if you can't find them locally at Mini Cupcake Wrappers on Amazon or Etsy mini cupcake wrappers.
So whether you make your own or buy mini cupcake holders, these cookies in a wrapper will be the hit of any kids or grown-up party.
Pans
The mini muffin pans come in different sizes and types. I have two: the Wilton Perfect Results Non-Stick Mega Mini Muffin Pan & Mini Cupcake Pan, 48-Cup Pan, Steel; the Wilton Perfect Results Premium Non-Stick Mini Muffin Pan & Mini Cupcake Pan, 24-Cavity, Steel.
I did not go into my storage downstairs to grab the 48-cup pan, so I did have to bake the 24-cup pan twice. This time is reflected in the total baking time.
Ingredients for Cupcake Cookies
COOKIE DOUGH
- Butter unsalted
- Cream Cheese
- Sugar white
- Light brown sugar
- Vanilla Extract
- Egg
- All-purpose flour
- Unsweetened cocoa powder - I used Hershey's cocoa in this cookie mainly because I had a little more sugar.
- Baking powder
- Kosher Salt
3 Ingredient Peanut Butter Frosting
PEANUT BUTTER FROSTING
- Butter unsalted
- Peanut butter creamy - ok, I am a one-brand peanut butter person - there I said it... I prefer Jif Creamy Peanut Butter, but "lol" of course, you can use Skippy.
- Powdered sugar
- Chocolate jimmies - I choose chocolate jimmies, but you can use any color.
How to Make Cupcake Cookies
Weigh or measure the white and light brown sugars into a bowl and set it aside. Now, weigh or measure the flour, baking powder, salt, and cocoa powder into a bowl and run a whisk to blend.
Using a mixer, add the cream cheese and butter and mix on medium speed until blended. Scrape down the bowl and add the sugars. Turn the mixer back to medium speed for 3 minutes until it looks light and fluffy.
Next, add the vanilla extract and the egg and mix until incorporated. Next, scrape down the bowl and gradually add the flour mixture on a low mixer speed.
I do not refrigerate the cookie dough since I want it to spread in the mini wrappers.
Using a medium cookie scooper, add one scoop to a mini wrapper.
You will notice that the cookie dough will start to fill the mini wrapper about ⅔ of the way full. You are giving plenty of room for the cookie to expand.
Heat your oven to 350°F (175°C or 180°C) and bake for 11-13 minutes. Since these have wrappers, you do not have to worry about the cookies sticking to the pan. I leave them in the pan for about a minute to finish baking.
I use a butter knife and lift them up and over to a cooling rack. Let the cookies cool before making the peanut butter frosting.
Making Peanut Butter Frosting
Weigh or measure the powdered sugar and place it right into the mixer bowl.
I cut up the butter and added it to the powdered sugar. Lastly, I add the creamy peanut butter. Start the mixer on a low speed so that the three ingredients can start to merge. Once the powdered sugar is mixed in, increase the mixer speed to medium or medium-high.
Mix for at least 3 minutes or until you get a light brown creamy-looking frosting. There should be some peaks in the frosting along the sides of the mixer bowl.
I use a large closed star piping tip to make the pretty star at the top of each cupcake cookie. Cut off the tip of a piping bag and stick the tip through to the cut end. Push it so that the tip is tightly wedged.
Fill the piping bag with the frosting. If you are unsure how to create a star using a closed tip check out Wilton's how-to pipe stars. I love YouTube; they can show you how to do anything.
To top them off, I add a few chocolate jimmies, and there you have it. Enjoy!
Storage
I keep these in an air-tight container. If the cupcake cookies dry out a little on the outside of the cookies, you can add a piece of bread into the container. This will add some moisture to the container. They should last for 5-7 days.
Other Fall Cookie To Try
Recipe
Chocolate with Peanut Butter Cupcake Cookies
Barbara HallWould you like to save this recipe?
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Ingredients
COOKIE DOUGH
- ½ cup Butter unsalted room temperature
- 6 oz. Cream Cheese
- 1 cup Sugar white
- ½ cup Light brown sugar
- 1 teaspoon Vanilla Extract
- 1 Egg room temperature
- 2 cup All-purpose flour
- ¾ cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- ¼ teaspoon Kosher Salt
PEANUT BUTTER FROSTING
- ½ cup Butter unsalted room temperature
- ½ cup Peanut butter creamy
- 1 ½ cup Powdered sugar
- ¼ cup Chocolate jimmies
Instructions
COOKIE DOUGH
- Weigh or measure into a medium bowl your flour, cocoa powder, baking powder, and salt. After all the ingredients are in the bowl, run a whisk through the dry ingredients to blend. Set the mixing bowl aside. Next, weigh or measure the white and the light brown sugar. Set this bowl aside, also.
- In a stand or hand-held mixer, beat the cream cheese and butter until light and fluffy, about 1 to 2 minutes, on a medium mixer speed. Turn the mixer off and scrape down the sides. Add the sugars and beat for about 2 to 3 minutes on a medium mixer speed. Next, add the egg and the vanilla extract and incorporate.
- Turn the mixer down low and slowly add the flour, cocoa powder, baking powder, and salt mixture. The batter will be very soft.
- Preheat your oven to 350°F (175°C or 180°C) and put mini cupcake wrappers in your mini cupcake pan. If your pan is 24 cups, it will take two bakes. However, if you have a 48-cup pan, you can do this in one bake.
- I do not chill this cookie dough because I want the dough to spread in the mini cupcake wrapper. I use a medium cookie scooper to add one scoop to a mini cupcake wrapper.
- Bake for 11-13 minutes. They will be very soft to the touch when you pull them out but leave them in the pan for a minute. I use a knife to lift each mini wrapper out of the pan. Then move to a cooling rack to finish.
PEANUT BUTTER FROSTING
- Add the peanut butter, powdered sugar, and butter to a mixer bowl and start on a low mixer speed until the powdered sugar is incorporated. Then, turn the setting on the mixer to a medium-high setting and beat for 3 minutes. You want nice and creamy.
- I used a large closed star piping tip and piped a star shape on top of each cupcake cookie. I added a few chocolate jimmies on top of the peanut butter frosting, but you can use whatever you have on hand.
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NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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