With only a handful of ingredients, you too can make these simple yet delicious Gluten-Free and Keto Chocolate Peanut Butter Cookie Cups. Almond flour, peanut butter and sweetener form the crunchy cookie cup which is then filled with creamy peanut butter and topped with a luscious chocolate ganache. So easy to make, these are sure to be made frequently for your friends and family!

If you haven't already guessed, I have a slight obsession (although Mr. Grumbles would be more likely to call it an addiction!) with peanut butter.

Salty and sweet, I can fix any bad day with a spoonful of peanut butter.

Seriously, there is nothing more soothing and comforting than a creamy mouthful of peanut butter.

And if you couldn't tell by my Keto Peanut Butter Banana Cookies, my White Chocolate Peanut Caramel Cups, my Chocolate Peanut Butter Marshmallow Bars, as well as my Peanut Butter and Honey Apple Crisp, I absolutely LOVE making a dessert with peanut butter.

So, craving a treat of peanut butter and chocolate today, I decided to use one of my tried and true cookie cup recipes (you can find my Keto Caramel Apple Cookie Cups along with many more cookie cup recipes on this blog!) and create an "inside out" Keto Reese's cookie cup!

What do I love about these Keto Chocolate Peanut Butter Cookie Cups?

they are ridiculously easy to make
they are the perfect ratio of peanut and chocolate
they are a delicious marriage of salty and sweet
they are sugar-free, gluten-free and keto-friendly
they can be easily frozen for up to 3 months and can be eaten directly from the freezer!

What ingredients do you need to make these Chocolate Peanut Butter Cookie Cups?

FOR THE GLUTEN-FREE PEANUT COOKIE CUPS:

almond flour
peanuts
sweetener
butter, unsalted
vanilla extract
baking soda
salt

FOR THE PEANUT BUTTER AND CHOCOLATE TOPPING:

sugar-free chocolate chips
heavy cream
peanut butter

OPTIONAL TOPPINGS:

chopped peanuts
Maldon Salt

What is Maldon Salt?

Maldon Salt is an English sea-salt.

It comes in large, thin, uneven, crunchy salt flakes that have a very clean, pure salt taste. It is meant to be a finishing salt, used at the table in small amounts, rather than in cooking.

As for the taste, Maldon is considered less bitter, less salty than other salts.

I absolutely LOVE it and I buy it on Amazon.

How do you make these Chocolate Peanut Butter Cookie Cups?

Preheat the oven to 350 degrees F. Grease or line 12 muffin tins and set it aside.
In a food processor, add the flour, peanuts, peanut butter, sweetener and baking soda.
Pulse 5 times to incorporate the ingredients and to break down the peanuts slightly.
Dice the cold butter and add it to the food processor.

Pulse until a crumbly texture has formed.

Divide the mixture evenly between muffin tins
Press each firmly into the muffin allowing for a slight lip up the edge
Bake in the oven for 10-12 minutes or until the edges just begin to brown
Remove the cups from the oven and allow them to cool slightly
Once cool enough to touch, gently indent the center of the cup to form a well
Spoon 1 teaspoon of peanuts into each well
Pour 1-2 teaspoon of peanut butter over the peanuts
Place the muffin tin in the fridge to cool completely and harden.
Prepare the chocolate ganache
Once the peanut butter has slightly firmed up, dollop the top of the peanut butter with the chocolate ganache
Decorate with additional crushed peanuts if desired and a sprinkling of Maldon salt, if desired

How do you make keto chocolate ganache?

The easiest way to make this chocolate ganache is to heat the cream in a small dish until it just begins to bubble.

Pour the cream over the chocolate chips and allow the mixture to sit for about 3-5 minutes. Once the mixture is ready, stir together the chocolate and heavy cream until it is smooth.

How can you reheat the chocolate ganache?

If you end up making your ganache and it hardens a little too much, simply place it in the microwave for 10 second intervals until the desired consistency is reached.

Tips, Tricks and Substitutions for these Keto Chocolate Peanut Butter Cookie Cups?

Don't want to make bites? No problem! Simply follow the recipe and place the mixture in an 8 x 8 square dish. Bake an additional 5-10 minutes, allow to cool and spread the maple cream over the bars.
Don't like peanuts? Use any other nut or replace it with seeds.
Make sure that you allow the cookie cups to cool fully before removing them - I actually place them in the fridge to harden
I use a silicone muffin tray so that I can easily "pop" out the cookie cups
Make sure you indent the cookie to create a well in the center to hold the peanut butter and chocolate - I use a shot glass to make a perfect indentation
Feel free to use different amounts of filling - If I am craving more peanut butter, then I may use 2 teaspoon of peanut butter and reduce the amount of ganache.
You may end up with too much ganache so you can store it in the fridge for 5 days or freeze it for up to 1 month
If your peanut butter is not soft enough, place a little peanut butter in a microwaveable dish and heat it for 10-15 seconds to soften it and make it easier to pour into each well.
If you use unsalted peanuts, make sure you add some salt to the cookie recipe

How should you store these Keto Chocolate Peanut Butter Cookie Cups?

Although these can be stored on the counter for a couple of days, since I live in Florida and our house easily gets to 82 degrees F., I prefer to store these in the fridge.

However, if you store these in the fridge, just be aware that the peanut butter will harden as will the chocolate.

If you store them in the fridge, they can last up to 2 weeks.

If you store them in the freezer, they can easily last for up to 3 months.

If you like these Keto Chocolate Peanut Butter Cookie Cups, you may also enjoy:

Edible Keto Tagalong Cookie Dough - Gluten-Free, Vegan

Copycat Chocolate Peanut O'Henry Bars

Keto Chocolate Peanut Butter Cookie Cups

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5 from 1 review

Print Recipe

Easy and delicious gluten-free, sugar-free and keto-friendly cookie cups stuffed with creamy peanut butter and delicious chocolate ganache

Total Time: 27 minutes
Yield: 12 cookie cups 1x

Instructions

Preheat the oven to 350 degrees F. Grease or line 12 muffin tins and set it aside.
In a food processor, add the almond flour, peanuts, melted peanut butter, sweetener and baking soda. Pulse several times to incorporate the ingredients and to break down the peanuts slightly.
Dice the cold butter and add it to the food processor. Pulse until a crumbly texture has formed. Divide the mixture evenly between the muffin tins and press the mixture down firmly and up the sides to form a "cup"
Bake in the oven for 10-12 minutes or until the edges are just beginning to brown.
Remove the cups from the oven and allow them to cool slightly. Once cool enough to touch, gently indent the center of the cup to form a deeper well. Add 1 teaspoon of peanuts to each well and top the peanuts with 1-2 teaspoon of peanut butter. Place the cookie cups in the fridge to cool completely.
As the peanut butter cookie cups cool, prepare the chocolate ganache. Place the chocolate chips in a small bowl and set it to the side. In a separate small dish, add the heavy cream. Microwave the heavy cream at high power for about 20-30 seconds or until it just begins to bubble. Remove the heavy cream from the microwave and pour it over the chocolate chips. Allow the mixture to rest for 3-5 minutes and then stir the mixture until all the chocolate chips have dissolved. Dollop some of the ganache over the cooled peanut butter and add additional chopped peanuts and Maldon salt for decoration if desired.

Author: Cat
Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Desserts, Snacks
Method: Baking
Cuisine: American
Diet: Gluten Free