Peanut Butter Cookie Cups


If there is one truth in the universe that everyone can agree on, it’s that chocolate and peanut butter is a holy combination. A divine duo, if you will. Any dessert utilizing this decadent pairing will be an inevitable hit. It’s science!

Unless, of course, you happen to be allergic to peanuts, in which case I offer my most sincere condolences. It truly is that good

Which is why today I have yet another PB/chocolate recipe for you all today (see chocolate party bark, no-bake pb & chocolate cereal bars,  classic puppy chow, peanut butter chocolate chip banana bread,  peanut butter cup cheesecake bars, baked peanut butter cup s’mores dip) Chocolate-stuffed peanut butter cookie cups!

That’s right. 

Chocolate-stuffed peanut butter cookie cups. 

Chocolate stuffed peanut butter cookie cups

A chewy, rich, peanut-buttery cookie, cooked until golden and soft, filled with creamy milk chocolate and garnished with a drizzle, should you so desire. Goes well with a tall glass of milk and a smile. 😉 

As if that weren’t good enough, these bad boys get even better–there’s only six ingredients. That’s it! Right now, you are five ingredients away from your own chocolate-stuffed peanut butter cookie cups. All they take are a cup of peanut butter, a splash of vanilla, a cup of sugar(s), one egg, your milk chocolate of choice, and a tablespoon or so of coconut oil. 

You probably have all of those ingredients in your pantry, too. Simple and delicious. That’s how I like ’em!

To make these, you combine the peanut butter, sugars, and egg in a medium bowl, mixing until fully combined. The dough for these is rather sticky, so I recommend either chilling the dough for an hour or two before baking, or rolling the dough after running your hands under water so they’re slightly wet. It helps the dough to not stick so much!

You then put about a tablespoon of dough into each mini muffin pan divot, pressing it into the sides to leave room for the chocolate. Once that’s complete, you melt your chocolate and combine it with the coconut oil, which gives the chocolate a smoother, creamier texture without affecting the taste. You then add in your desired amount of chocolate into each cookie cup, leaving some for garnish. 

With the remaining dough, you seal the tops of the cookie cups, stamp with a fork to make the signature peanut butter cookie crosshatch, and then bake for fifteen-twenty minutes until the edges are golden and the middles are set. 

Now comes the tough part. 

You have to let them cool  c o m p l e t e l y  before taking them out of the tin, or the melted chocolate will cause the cookie cups to fall apart. Once you do get them out of the pan, however, you can drizzle with the remaining chocolate and enjoy with a tall, cold glass of milk. 

I can practically taste it now. 

Let’s get to it, shall we? 😀

[yumprint-recipe id=’24’]


Patriotic Jello Cups


Happy Fourth of July!


Is it weirding anybody else out that the Fourth of July is tomorrow?

Next week they’re probably going to start playing school supplies commercials and having back-t0-school sales.

I’m not ready yet! :O

I can comfort myself with the thought that there’s still a solid month of summer left.

Only 30 days…

Alright, maybe I’m not so good at comforting myself. Moving on. 


Blue raspberry Jello is layered with a healthy serving of Cool Whip and then topped with a ring of juicy sliced strawberries. Yum!

I have to be honest, the smell of that blue jello was like a slap in the face from my six-year-old self. 😉 I hadn’t made jello or bought it in a while, and that potent blue-raspberry smell wafting from the packet was very reminiscent of kindergarten lunch treats!

Still…how could I say no to blue jello? Especially when they’re this cute and flippin’ perfect for the 4th of July!


We usually have a little get-together with family on the 4th, which often means a lot of little cousins running around. Blue Jello + Cool Whip + strawberries = a little kid’s dream! 😀 Plus, they won’t melt in the heat.

As far as assembling these, it’s pretty dang simple. You don’t even have to turn on your oven! All you gotta do is make up your blue Jello…


…pour about a half cup into a clear plastic cup (if you don’t use clear cups, you lose out on 75% of the cuteness!)…

…pop ’em in the fridge for, oh, four hours or so, until they’re firm and jiggly…

…top them with a dollop of Cool Whip and a ring of sliced strawberries…



And voila! An adorably patriotic treat perfect for the 4th of July!

Let’s get to it, shall we?

What you’ll need… (this batch makes around eight, so double or even triple the recipe if you need more)

  • 1 package of blue raspberry Jello
  • 1 tub of Cool Whip
  • 8-9 strawberries, sliced
  • Clear plastic cups
    1. Make up your Jello following the directions on the box. Pour about half a cup of the mixture into each clear plastic cup.
    2. Place in the fridge and chill until firm and wobbly.
    3. Top with a generous spoonful of Cool Whip. Add sliced strawberries on top of the Cool Whip.
    4. Enjoy!