Chocolate Peanut Butter Cookie Cups

Chocolate Peanut Butter Cups on a white plate

Enjoy a fun new twist on peanut butter cups that’s safe for those challenged by dysphagia! This rich, easy-to-make dessert meets IDDSI Levels 4-7.


Peanut butter, creamy 2 tsp 6 Tbsp 3/4 cup
Butter, softened 1/2 tsp 1 Tbsp + 1 tsp 2 Tbsp + 2 tsp
Powdered sugar 1 tsp 2 Tbsp + 2 tsp 1/3 cup
THICK & EASY® Texture-Modified Bread & Dessert Mix
Item: 118519
1 1/2 Tbsp 3/4 cup 1 1/2 cups
Vegetable oil 3/4 tsp 2 Tbsp 1/4 cup
Water, hot 2 Tbsp 1 cup 2 cups
Vanilla extract 1 drop 1/4 tsp 1/2 tsp
Fudge topping 2 tsp 1/3 cup (1 tsp per cookie) 2/3 cup (1 tsp per cookie)


  1. Combine vegetable oil and THICK & EASY® Pureed Bread & Dessert Mix in a bowl. Stir until mixture resembles wet sand.
  2. Add vanilla extract to hot water and add to bread mix, stirring briskly until mixture starts to thicken.
  3. Cover and chill or let sit at room temperature until mixture is cooled.
  4. Cream together peanut butter, softened butter, and powdered sugar until well mixed.
  5. Add to cooled bread mixture and blend until thoroughly combined (about 30 seconds). (An electric mixer works well for this step.)
  6. Portion into balls using #40 scoop and press balls into mini muffin pan.
  7. Use a teaspoon to make an indent in the center of each cookie up.
  8. Portion 1 tsp of fudge sauce into each cookie cup.
  9. Refrigerate at least 30 minutes or until set.
  10. Portion 2 cookies per serving.


  • Try using other fillings in place of fudge topping, such as peanut butter mouse, caramel syrup, or seedless jam or jelly.


Serving Size: 2 cookies

Calories: 210

Total Fat: 13g

Saturated Fat: 4g

Trans Fat: 0g

Cholesterol: 5mg

Sodium: 150mg

Total Carbohydrates: 21g

Dietary Fiber: 1g

Total Sugars: 11g

Added Sugars: 2g

Protein: 5g

Vitamin D: 0mg (0% DV)

Calcium: 10mg (0% DV)

Iron: .3mg (0% DV)

Potassium: 0mg (0% DV)