Peanut Butter Cookie Cups Recipe

Name: Peanut Butter Cookie Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Pitted Dates (large); 1/2 cups Water; 1/2 cups Peanut Butter; 2 Tablespoons Melted Coconut Oil; 1 teaspoon Vanilla Extract; 1 cup Almond Flour; 1/2 teaspoons Sea Salt; 1/4 teaspoons Baking Soda; 6 whole Dates, Pitted; 3/4 cups Water; 1/4 cups Unsweetened Cocoa

Servings: persons

1
For the cookies:
2
1.
3
Preheat oven to 350 F and grease a 12 count mini cupcake pan (I just use coconut oil).
4
2.
5
Combine dates and water (slowly) in a food processor and mix until a syrup texture forms.
6
3.
7
Add peanut butter, melted coconut oil, and vanilla into the date syrup and pulse to combine.
8
4.
9
Add dry ingredients into the food processor (almond flour, salt and baking soda).
10
Mix until well combined.
11
5.
12
Scoop about 1/2 1 teaspoon of batter into each cup in the the mini cupcake pan and press gently to create a cup.
13
6.
14
Bake at 350 F for about 10 minutes or until edges are golden.
15
Remove from oven.
16
7.
17
Leave cookies in the cupcake pan until completely cool.
18
For the chocolate filling:
19
1.
20
Combine all the ingredients in a blender or food processor.
21
2.
22
Blend until creamy, adding a little more water if the mixture is clumping.
23
3.
24
Fill cooled cookie cups with about 1-2 teaspoons of chocolate filling.
25
4.
26
Serve at room temperature then store leftovers in the fridge.
27
Enjoy!

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 whole Pitted Dates (large), 1/2 cups Water, 1/2 cups Peanut Butter, 2 Tablespoons Melted Coconut Oil, and more.

Yes, Peanut Butter Cookie Cups falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peanut Butter Cookie Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions