Peanut Butter Cup Molten Cookies

Ultra gooey and fudgy chocolate cookies embedded with a dark chocolate peanut butter cup. The ultimate feel-good cookie and absolute heaven for those chocolate lovers.

peanut butter cup molten cookies

These cookies remind me of one of my favorite dessert shops in Seattle, Hot Cakes. They serve the most decadent vegan molten chocolate cakes with a big scoop of vanilla ice cream –It is truly magical. Every bite is heaven and I wanted to replicate that feeling with these cookies…well I think I succeeded.

Every bite is gooey, so fudgy, and ultra chocolatey. They are embedded with a chunk of a dark chocolate peanut butter cup and flavored with a hint of espresso to bring out the rich chocolate flavor.

If you’re looking for more fudgy desserts, I suggest checking out these recipes on the blog:

Double Chocolate Oatmeal Cookies

Double Chocolate Chip Cookie Skillet

Single-Serving Double Chocolate Chip Cookie

Chocolate Banana Brownie Bread

peanut butter cup molten cookies

Why You’ll Love These Peanut Butter Cup Molten Cookies:

Fudgy, gooey, and rich. These rich and fudgy chocolate cookies are embedded with a gooey dark chocolate peanut butter cup.

If you’re a chocolate lover then you will fall head over heels for this recipe.

Simple and easy. This recipe contains simple, easy-to-find ingredients, including flour, cocoa powder, instant espresso powder, baking powder, vegan butter, sugar, vanilla, and non-dairy milk. Feel free to use any peanut butter cups you can find. My favorite are Trader Joes Dark Chocolate Peanut Butter Cups.

Not to mention, all ingredients are prepared in one-bowl with easy-to-follow instructions.

Egg and dairy-free. This recipe is completely plant-based and uses non-dairy milk and vegan butter instead of dairy. No eggs are needed for these cookies.

Trader Joes Dark Chocolate Peanut Butter cups are not dairy-free, but their sunflower cups are.

peanut butter cup molten cookies
peanut butter cup molten cookies

How to Make Peanut Butter Cup Molten Cookies:

This is a simple, no-fuss recipe.

  1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
  2. In a large bowl, use a handheld mixer to cream together vegan butter and sugars until light and fluffy. Mix in vanilla extract and non-dairy milk. Add flour, cocoa powder, espresso powder, baking powder, and salt. Mix on low speed until a soft dough forms. Using a small cookie scoop, distribute dough on to the prepared baking sheet. Refrigerate for 30 minutes.
  3. If using mini peanut butter cups, cut in half. For large, cut into quarters. Press the peanut butter cup into the center of each cookie. Bake for 15 minutes. Let cookies cool on the baking sheet for 10 min. before transferring to a wire cooling rack to cool for an additional 5 min.
peanut butter cup molten cookies

These Peanut Butter Cup Molten Cookies are…

  • Fudgy, gooey, and rich.
  • Simple and easy.
  • Egg and dairy-free.
  • Oh so delicious!

5 from 2 votes
peanut butter cup molten cookies
Peanut Butter Cup Molten Cookies
Prep Time
10 mins
Cook Time
15 mins
Refrigeration
30 mins
Total Time
55 mins
 

Ultra gooey and fudgy chocolate cookies embedded with a dark chocolate peanut butter cup. The ultimate feel-good cookie and absolute heaven for those chocolate lovers.

Course: Dessert
Keyword: peanut butter cup molten cookies, vegan dessert recipe
Servings: 12 cookies
Author: Taavi Moore
Ingredients
  • ½ cup (103g) room temperature vegan butter
  • ½ cup (79g) brown sugar
  • ¼ cup (49g) granulated sugar
  • ¼ cup (65g) non-dairy milk
  • 1 tsp vanilla extract
  • 1 cup (147g) all-purpose flour
  • ½ cup (45g) cocoa powder
  • 2 tsp instant espresso powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • 12 dark chocolate peanut butter cup chunks (halved if using mini cups, quartered if using large).
Instructions
  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. 

  2. In a large bowl, use a handheld mixer to cream together vegan butter and sugars until light and fluffy. Mix in vanilla extract and non-dairy milk. Add flour, cocoa powder, espresso powder, baking powder, and salt. Mix on low speed until a soft dough forms. Using a small cookie scoop, distribute dough on to the prepared baking sheet. Refrigerate for 30 minutes. 

  3. If using mini peanut butter cups, cut in half. For large, cut into quarters. Press the peanut butter cup piece into the center of each cookie. Bake for 15 minutes.

  4. Let cookies cool on the baking sheet for 10 min. before transferring to a wire cooling rack to cool for an additional 5 min.

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