Description
Have you ever dreamed of a dessert that combines the rich, creamy goodness of peanut butter with the decadent crunch of chocolate cookies? These Chocolate Peanut Butter Dessert Cups are your answer! Think layers of buttery Oreo crumbs, smooth peanut butter filling, a drizzle of chocolate sauce, and a Reese’s mini on top—all in a cute, individual cup
Ingredients
Here’s what you need to make these dreamy Chocolate Peanut Butter Dessert Cups. Each ingredient adds to the perfect mix of textures and flavors.
- Crushed Oreo Cookie Crumbs (2 cups, with cream): The chocolatey, crunchy base. Generic chocolate sandwich cookies work too.
- Salted Butter (1/4 cup, melted and cooled): Binds the cookie crumbs for a rich, buttery crust.
- Cream Cheese (8 ounces, softened): Creates a smooth, creamy base for the filling.
- Powdered Sugar (1 cup): Sweetens the filling without graininess.
- Creamy Peanut Butter (1 cup, preferably Reese’s brand): Adds rich, nutty flavor and creamy texture.
- Cold Heavy Whipping Cream (1 1/2 cups): Whips into a light, fluffy filling that holds its shape.
- Pure Vanilla Extract (1 teaspoon): Adds a warm, sweet note to the filling.
- Chocolate Sauce (for drizzling): Brings a decadent, glossy finish.
- Reese’s Peanut Butter Minis (28, or 2 per cup for 14 cups): A sweet, peanutty topping for extra indulgence.
Substitutions and Variations
- Cookies: Use graham crackers or chocolate graham crackers for a different crust flavor.
- Butter: Swap for unsalted butter with a pinch of salt, or use coconut oil for a dairy-free option.
- Cream Cheese: Use low-fat cream cheese or a vegan cream cheese for dietary needs.
- Peanut Butter: Try almond butter or cashew butter for a different nutty flavor.
- Heavy Cream: Coconut cream works for a dairy-free version, though it adds a slight coconut taste.
- Reese’s Minis: Swap for chopped peanut butter cups, chocolate chips, or skip for a simpler look.
Instructions
Step 1: Make the Cookie Crust
- In a small mixing bowl (3–4 cups), combine 2 cups crushed Oreo cookie crumbs with 1/4 cup melted and cooled salted butter.
- Stir until the crumbs are fully coated and resemble wet sand.
Tip: Crush the cookies in a food processor or place them in a zip-top bag and crush with a rolling pin for an even texture.
Step 2: Assemble the Crust
- Add 2 teaspoons of the buttered crumbs to the bottom of 14 small dessert cups (or use muffin liners for easy removal).
- Use a spoon or another cup to press the crumbs down firmly into an even layer.
Tip: Press gently but firmly to create a solid base that won’t crumble when you add the filling.
Step 3: Make the Peanut Butter Filling
- In a large mixing bowl, use a stand mixer with a wire whisk attachment or a handheld mixer on medium speed to beat 8 ounces softened cream cheese and 1 cup powdered sugar for 1–1 1/2 minutes until smooth and lump-free.
- Scrape down the sides of the bowl with a silicone spatula as needed.
- Add 1 cup creamy peanut butter and mix until smooth and well combined.
- Pour in 1 1/2 cups cold heavy whipping cream and 1 teaspoon vanilla extract. Beat for 2–3 minutes until the mixture is thick and holds its shape.
Tip: Make sure the cream cheese is at room temperature to avoid lumps. The filling should be thick enough to pipe but not runny.
Step 4: Pipe the Filling
- Spoon the peanut butter filling into a disposable piping bag or a gallon-size zip-top bag with a corner snipped off.
- Snip the end of the piping bag and pipe the filling into each cup, filling them about 3/4 full over the cookie crust.
Tip: If you don’t have a piping bag, use a spoon to scoop the filling—it’ll still look great!
Step 5: Add Toppings
- Drizzle chocolate sauce in a zigzag pattern over the top of each peanut butter filling.
- Place 2 Reese’s peanut butter minis on top of the chocolate sauce in each cup.
Tip: Warm the chocolate sauce slightly if it’s too thick to drizzle easily.
Step 6: Chill and Serve
- Top the cups with lids (if using) or cover with plastic wrap.
- Chill in the refrigerator for at least 1 hour to set the filling.
- Serve cold, straight from the fridge.
Tip: Chilling helps the flavors meld and makes the cups easier to eat.