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ROLO® Peanut Butter Cookie Cups

These two-bite cookie cups have a deliciously gooey centre thanks to ROLO® Peanut Butter.
Prep time:
Cook time:
Total time:
Servings: 24 cookie cups
Skill level: Beginner

What you need

2 pkg (68 g each) ROLO® Peanut Butter
1 2/3 cups (400 ml) all-purpose flour
1/2 tsp (2 ml) baking soda
1/4 tsp (1 ml) salt
1/2 cup (125 ml) butter, melted
1/2 cup (125 ml) brown sugar
1/3 cup (75 ml) sugar
1 egg
1 tsp (5 ml) vanilla extract
3/4 cups (175 ml) mini chocolate chips

How to prepare


Whisk together flour, baking soda and salt. Set aside. 

Beat butter, brown sugar and sugar with hand mixer until smooth and well combined. Beat in egg and vanilla. Add flour mixture; beat on low just until combined. Stir in chocolate chips. 

Roll dough into twenty-four 1-inch (2.5 cm) balls. Place in cups of greased 24-cup mini muffin tin. Chill for 1 hour.

Preheat oven to 350°F (180°C). Bake for 10 to 12 minutes or until golden brown around the edges and set on top. While still hot and working carefully, insert a ROLO® Peanut Butter in the center of each cookie cup. Cool completely in pan.

Run a thin knife around cups to help release from pan. 



Cookie cups can be packaged in an airtight container and left at room temperature for up to 5 days or frozen for up to 1 month.

Mix-In Options

Replace mini chocolate chips with chopped peanuts, toffee bits, banana chips pieces or peanut butter chips.