Peanut Butter Cookies Tarts Recipe

Peanut Butter Cup Cookies are the perfect little treat. Mini peanut butter cups are baked right into tart shaped cookies for a delicious bite-sized dessert. Everyone will eat these Reese’s Cup Cookies right up because no one can resist chocolate peanut butter cookies!

Peanut Butter Cup Cookies are a delicious Christmas treat. No one can resist the combination of chocolate and peanut butter, especially in the form of a bite-sized cookie!

Every year we make these Peanut Butter Cup Cookies, and every year they are a HIT. They always seem to be EVERYONE’s favorite cookie! For all of my fellow peanut butter lovers out there, these Reese’s Cup cookies are for you!

Decadent Peanut Butter Tart

These chocolate peanut butter cookies are kind of like mini tartlets. I never know what to call this recipe because it fits both categories. It really is a cookie in tartlet form. But that doesn’t really matter, does it? What matters is how TASTY and EASY these peanut butter cup cookies are.

They make such a great Christmas cookie and they’re so fun for parties. The cookies are baked in mini muffin tins to give them their perfect little shape without any hassle. When you bite into the chocolate, you will be blown away!

These Reese’s Cup Cookies are so fun to make and so fun to eat! Just make the dough, bake, and then stuff the peanut butter cups in. The outside cookie has the perfect texture to complement the creamy, chocolate peanut butter cups inside. Yum!

Easy Peanut Butter Cookies Recipe

Basically it’s just all your typical baking ingredients, most of which you probably already have. So go out and buy a package of the peanut butter cups (let’s be honest, you were probably going to buy a package anyways), and get to baking!

These peanut butter cup cookies have everything going for it: chocolate and peanut butter with a peanut butter cookie crust…the perfect flavor combo, and it comes together in such a cute little package. Prepare to impress everyone with these babies!

So easy, right? The dough is so simple to make, baking time is short, and then they’re all done and ready to eat!

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Who can resist the combination of chocolate peanut butter? I know I can’t! Anything with those two flavors is a win in my book. These Peanut Butter Cup Cookies are absolutely delicious, and kind of addicting since they’re (almost) bite-sized. I could just keep popping these in my mouth one by one until they’re gone!

Peanut Butter Cup Cookies are the perfect little treat. Mini peanut butter cups are baked right into tart shaped cookies for a delicious bite-sized dessert. Everyone will eat these Reese's Cup Cookies right up because no one can resist chocolate peanut butter cookies!

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @ on Instagram!

Chocolate Peanut Butter Cookies Recipe

Storage:Store peanut butter cup cookies n an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Calories: 177 kcal (9%) Carbohydrates: 21 g (7%) Protein: 3 g (6%) Fat: 10 g (15%) Saturated Fat: 4 g (25%) Polyunsaturated Fat: 1 g Monounsaturated Fat: 4 g Trans Fat: 1 g Cholesterol: 18 mg (6%) Sodium: 143 mg (6%) Potassium: 80 mg (2%) Fiber: 1 g (4%) Sugar: 13 g (14%) Vitamin A: 134 IU (3%) Vitamin C: 1 mg (1%) Calcium: 17 mg (2%) Iron: 1 mg (6%)

Becky woke up on her 30th birthday and realized she didn't know how to cook, anything! She started The Cookie Rookie as a way to document her journey to learn how to cook, one recipe at a time! The Cookie Rookie is a place to find easy recipes that anyone can make, and everyone will love!Fudge Topped Peanut Butter Cookie Tarts. A roll and cut peanut butter cookie is graced with a dark, fudgy ganache and then topped with salty peanuts and sweet toffee bits

Healthy Peanut Butter Cookies 3 Ingredients!

I did it though. I got it all done and the food was delish and I’m pretty sure both birthday girls were happy with their cakes.

One cake was chocolate fudge, filled with the birthday girl’s favorite Whipped Cream Cream Cheese Frosting mixed with mini chocolate chips. It was frosted with the same frosting without the chips….then, she wanted it covered with a dark chocolate ganache. Yum!

The other cake was a mandarin orange cake frosted and filled with a pineapple whipped cream, sprinkled with coconut and served with a mango lime puree. (Nothing like a tropical inspired cake at the end of November! :)

Three Ingredient Peanut Butter Cookies

I wish I could have shot some of the things I made (both sweet and savory) so I could blog about them, but I barely got them all done, on time, and at the proper temperature for each course. Sooooo frustrating.

But, it is nice to cook and bake freely without the pressure of getting all the shots in the right light etc, etc. If you’re a blogger and reading this, you know what I’m talking about :)

I have been meaning, for a very long time, to give my Peanut Butter Cut Out Cookies a shot at being made during other times of the year.

So Much To Make: Peanut Butter Cup Mini Tarts

I love the base cookie dough and even before the blog, I swore I would make them for more than just Halloween. I had a million ideas of ways to use that dough, but… well… it just didn’t happen. Until now.

Halloween. I decided to go with a simple combo; the peanut butter just begged for some chocolate so I went with it.

I bypassed my pumpkin cookie cutter and headed straight for my scalloped cookie cutter. This shape would leave all thoughts of Halloween behind.

Beth's Best Peanut Butter Cookie Recipe Entertaining With Beth

Then, I thought about the chocolate. Did I want to drizzle? Nope. Dip? Nah. I decided to spread a pool of dark chocolate ganache on each little “tart.”

I wanted it to be kind of thick, like a chocolate tart filling. Then I needed some texture, a little excitement to bring it all together. I chopped up salty peanuts and grabbed the bag of Heath toffee chips.

The peanuts were a little salty which is sooo good on top of chocolate. The toffee chips were sweet and caramelly. Both added a nice crunch.

No Bake Mini Peanut Butter Mousse Tarts For Two

When the cookies are first baked, they are just a little bit crispy around the edges and softer in the middle. The Peanut Butter Cut Out Cookies get soft from the icing.

Just like the icing, the ganache eventually makes the cookie soft…and then you get the most perfect bite. This time, I stored them in the refrigerator so the ganache would set up.

For the first day or two, I thought that I could have made the ganache a little less dark, balancing it with some milk chocolate.

Gluten Free Peanut Butter Cookies

But, I suppose it was like chili. They were better the next day and, honestly the day after that. That’s why I liked the the ones with some toffee on top. It was just enough sweetness to balance the dark ganache.

We loved them and were sad when they were finally gone. Fudge Topped Peanut Butter Cookie “Tarts.” Fudgy peanut buttery cookies you can sink your teeth into…wait, were we talking about Thanksgiving? I think that minute’s up…because these cookies?

*I always store anything with ganache on it in the refrigerator. These cookies will last for at least a week in the refrigerator stored in an airtight container. They get softer with time and can be eaten directly from the refrigerator or you can leave them out for 30 minutes to come to room temperature before eating. They'll also be fine sitting out for a couple of hours on a dessert table. Just be careful how you stack them since the ganache will soften as it warms up.

Peanut Butter Cookies

*You can use the ganache as soon as you make it. I used it within about 10 minutes of making it. It will get thicker as it sits, so you want to use it while it's still easy to spread. Stir as necessary while topping the cookies to loosen it up and bring back that glossy shine.

*I gave you a full recipe of ganache which should be plenty to frost these. If you have any left over, you can store it in the refrigerator until it is firm then roll into balls for truffles, coating with cocoa powder, powdered sugar, nuts, candies, coconut, etc. If you want to reheat it so that you can pour it over something, do it gently. I would microwave it, stopping at 15 second intervals to stir until it's glossy and spreadable. You could also do this over a double boiler.

*This recipe is a half portion of the Peanut Butter Cut Out Cookies. If you want to double it, just go to that recipe for cookie dough measurements.

Peanut Butter Cookie Chocolate Ganache Tart

Ramona, These cookies look delicious! I wanted to let you know that they will be in a Christmas Cookie Roundup on my blog this week with a linkback to your site for the recipe. Happy Holidays! Joan-MyCookieClinic