Ultra gooey and fudgy chocolate cookies embedded with a dark chocolate peanut butter cup. The ultimate feel-good cookie and absolute heaven for chocolate lovers.
These Peanut Butter Cup Molten Cookies are rich, chewy, and will simply melt-in-your mouth. They are fudgy chocolate cookies embedded with a rich dark chocolate peanut butter cup.
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.
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.
How to Make Peanut Butter Cup Molten Cookies:
This is a simple, no-fuss recipe.
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- 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.
- 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.
If you’re looking for more vegan chocolate cookie recipes, you’ll also love these Salted Dark Chocolate Espresso Cookies, these Double Chocolate Oatmeal Cookies, and these Oatmeal Chocolate Chip Cookies.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations.
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.
- 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).
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Preheat the oven to 350°F. Line a baking sheet with parchment paper.
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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.
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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.
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Let cookies cool on the baking sheet for 10 min. before transferring to a wire cooling rack to cool for an additional 5 min.
