You know those yummy soft & chewy peanut butter cookies with a Hershey kiss planted on top? Check these out. My Peanut Butter & Nutella Buttercream Cups take it to the next level.
Did I mention that they are gluten-free? If that’s not a concern for you, replace the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour with regular all-purpose flour.
- Preheat oven to 350°F.
- Line 2 medium sized muffin tins with shallow paper liners.
- Or lightly grease the tins.
A stand mixer or hand-held mixer will work here.
- Combine butter, peanut butter, sugar, and brown sugar.
- Add egg and vanilla, continuing to mix.
- In a separate bowl whisk together baking soda, salt, and flour.
- Slowly add the dry ingredients to the peanut butter mixture.
- Continue to mix until well combined and the dough is formed.
This recipe will yield 24 tasty treats. Line your muffin pans with the paper liners or lightly grease the pans.
- Scoop 1 1/2 tablespoons of dough into each muffin cup.
- With your fingertips, gently press the dough around the bottom of the cup to form a base.
- Using the base of a rounded measuring spoon, press a small round indentation into the dough in each muffin cup.
- Bake for 10 to 12 minutes.
- Remove the pans from the oven and place them on a wire rack to cool.
- If the cookies have puffed up in the center, gently recreate the indentation in the center.
- When completely cooled, top each cup with piped or swirled Nutella Buttercream.
While the cookies are cooling, let’s work on that Nutella buttercream frosting.
- Cut the butter into cubes and beat with an electric mixer until creamy.
- Very slowly add the confectioners’ sugar with the mixer set on slow speed.
- Once the sugar has been fully incorporated, increase the mixer speed to medium.
- Add the Nutella along with a pinch of salt.
- Check the consistency of the buttercream.
- If it’s too thick to spread or pipe, add 1/2 teaspoon milk.
- Mix well and repeat until the consistency is right.
This recipe makes enough for to fill 24 peanut butter cups, to make 12 buttercream cupcake roses or for a thin covering over an 8-inch cake with a layer in the middle.
Please don’t judge me on my piped frosting skills. I’m working on improving in that area. The frosting can be applied by spreading it on with a knife or have some fun with it as I did here with a star tip.
Either way, these Peanut Butter & Nutella Buttercream Cups are delicious.
If you are really lucky, you’ll have an adorable assistant to help with the cleanup!
So that this one doesn’t get into all of that sugar and chocolate!
peanut butter & nutella buttercream cups
Adapted from Rachel Schultz and Charlotte Oates
Peanut butter & chocolate paired in a soft chewy cup
Ingredients
Soft Peanut Butter Cookies
- 1/2 cup butter, softened
- 1 cup creamy peanut butter
- 1/4 cup sugar
- 3/4 cup brown sugar
- 1 large egg
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups gluten-free flour, such as Bob's Red Mill Gluten Free 1-to-1 Baking Flour (or regular all-purpose flour)
Nutella Buttercream
- 3/4 cup unsalted butter, at room temperature
- 1 cup plus 1 tablespoon confectioners' sugar
- 1 cup plus 2 tablespoons Nutella (or any chocolate hazelnut spread)
- pinch of salt
- dash of milk, if needed
Instructions
Soft Peanut Butter Cookies
-
Preheat oven to 350°F. Line 2 medium sized muffin tins with shallow paper liners or lightly grease tins.
-
In a stand mixer (or using a hand-held mixer), combine butter, peanut butter, sugar, and brown sugar. Add egg and vanilla, continuing to mix.
-
In a separate bowl whisk together baking soda, salt, and flour. Slowly add the dry ingredients to the peanut butter mixture. Continue to mix until well combined and the dough is formed.
-
Scoop 1 1/2 tablespoons of the dough into each muffin cup. With your fingertips, gently press the dough around the bottom of the cup to form a base. Using the base of a rounded measuring spoon, press a small round indentation into the dough in each muffin cup.
-
Bake for 10 to 12 minutes. Remove the pans from the oven and place them on a wire rack to cool. If the cookies have puffed up in the center, gently recreate the indentation in the center.
-
When completely cooled, top each cup with piped (or spread) Nutella Buttercream.
Nutella Buttercream
-
Cut the butter into cubes and beat with an electric mixer until creamy.
-
Very slowly add the confectioners' sugar with the mixer set on slow speed. Once the sugar has been fully incorporated, increase the mixer speed to medium and add the Nutella along with a pinch of salt.
-
Check the consistency of the buttercream. If it is too thick to spread or pipe, add 1/2 teaspoon milk. Mix well and repeat until the consistency is right.
-
This recipe makes enough for to fill 24 peanut butter cups, to make 12 buttercream cupcake roses or for a thin covering over an 8-inch cake with a layer in the middle.
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