Chocolate Peanut Butter Cookie Cups with M&M Candies
Tender cookie cups filled with creamy peanut butter mixture and topped with melted chocolate and colorful M&M candies. These bite-sized treats combine the classic flavor pairing of chocolate and peanut butter in an adorable handheld format that's perfect for parties, bake sales, or family gatherings. The instant pudding mix creates an extra soft texture while mini chocolate chips add bursts of chocolate throughout the cookie base. Each cup is pressed while warm to create the perfect well for the sweet peanut butter filling.
Ingredients
- 1 stick unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
- 1 cups all purpose Gold Medal Flour
- 3 tablespoons instant vanilla pudding mixcornstarch1:1gluten-free
adds structure
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup mini chocolate chips
- 1 cups mini M&Ms
- 1 cup creamy peanut butter
- ½ cup powdered sugar
- ½ cup melted chocolate
- 24 mini or regular size M&M candies
Instructions
- 1
Preheat oven to 350 degrees and line a large baking sheet with silpat liner or parchment paper
- 2
Cream butter and sugars in large mixing bowl until well combined
- 3
Add egg and vanilla, mixing to combine
- 4
Add flour, pudding mix, baking soda and salt, stirring to combine
- 5
Add chocolate chips and M&Ms, stirring to combine
- 6
Using medium cookie scoop, place dough into mini muffin tin pan
- 7
Bake for about 20 minutes until golden and baked through
- 8
Remove from oven and press round hole into each cookie cup with wooden spoon end without pressing all the way through
- 9
Let cool completely then remove from muffin tin
- 10
Stir peanut butter and powdered sugar in mixing bowl until well combined
- 11
Using small cookie scoop, place small scoop into bowl part of each cookie
- 12
Place melted chocolate into zip top baggie and snip end
- 13
Place small amount of melted chocolate on top of each peanut butter scoop
- 14
Top each with M&M candy
Tips
Press holes while cookies are still warm for clean wells that won't crack
Add extra powdered sugar to peanut butter mixture for firmer filling that holds its shape
Use mini muffin tin for perfect cup shape and even baking
Good to Know
Store in airtight container at room temperature for up to 5 days
Cookie cups can be baked 2 days ahead, filled day of serving
Serve at room temperature for best texture and flavor
Common Mistakes
Don't press holes too deep to avoid breaking through cookie bottom
Let cookies cool completely before removing from pan to prevent breaking
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use regular muffin tin instead of mini?
Yes, but reduce quantity to 12 and increase baking time to 25-30 minutes for larger cookie cups.
What if I don't have instant pudding mix?
Substitute with 3 tablespoons cornstarch for similar texture, though cookies may be slightly less tender.
How long do these keep fresh?
Store covered at room temperature for up to 5 days, or freeze unfilled cookie cups for up to 3 months.