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Peanut Butter Cup-Stuffed Chocolate & Peanut Butter Chip Cookie Cups

  • Author: Tara | Treble in the Kitchen
  • Yield: 12 cups 1x


Chocolate and peanut butter candy cookies made with avocado instead of butter. Shhh! Only you will know it’s in there!



  • 12 full-sized peanut butter cups
  • 1/2 cup avocado, pureed or smashed
  • 3/4 cup natural creamy peanut butter
  • 1 1/4 cup coconut sugar
  • 2 Tbsp canned coconut milk
  • 1 Tbsp vanilla extract
  • 1 large egg
  • 1 3/4 cup all purpose flour (you can sub a 1:1 gluten free version)
  • 3 Tbsp unsweetened baking cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup peanut butter chips


  1. Preheat the oven to 350 degrees F.
  2. Line a 12-count muffin pan (standard size) with paper liners.
  3. Unwrap 12 peanut butter cups and set aside.
  4. In a large mixing bowl combine avocado, peanut butter, coconut sugar, coconut milk, and vanilla and beat for 2-3 minutes.
  5. Add the egg and mix until combined.
  6. Next, add the flour, cocoa powder, baking soda, salt and mix until combined.
  7. Stir in the chocolate and peanut butter chips.
  8. Scoop 24 rounded tablespoon-sized balls onto a flat working surface and flatten the balls into flat discs about the width of the muffin pan.
  9. Place one peanut butter cup between two pieces of the flattened dough and seal the dough around the candy.
  10. Place each candy and dough mound into a muffin tin.
  11. Bake 12-15 minutes until the tops have risen.
  12. Cool in the pan for 15 minutes.


Store in an airtight container for one week or in the freezer for up to 3 months.

  • Category: Dessert, Recipe Redux
  • Cuisine: Cookie, Baked Good, Dessert, Treat