Peanut Butter Chocolate Chip Cookie Cups (Print Version)
# Ingredients:
→ Cookie Cup Dough
01 -
1¼ cups all-purpose flour
02 -
½ teaspoon baking soda
03 -
¼ teaspoon salt
04 -
½ cup unsalted butter, softened
05 -
½ cup brown sugar
06 -
¼ cup granulated sugar
07 -
½ cup peanut butter (creamy or chunky)
08 -
1 teaspoon vanilla extract
09 -
1 large egg
10 -
1 cup chocolate chips, divided (¾ cup for mixing in, ¼ cup for topping)
→ Optional Serving Suggestions
11 -
Vanilla ice cream
12 -
Melted chocolate for drizzling
13 -
Caramel sauce for drizzling
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease a 12-cup standard muffin tin or line it with paper liners.
02 -
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
03 -
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using a hand mixer or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
04 -
Add the peanut butter to the butter-sugar mixture and beat until fully incorporated. Then add the egg and vanilla extract, beating until the mixture is light and fluffy.
05 -
Gradually add the dry ingredients to the wet mixture, stirring on low speed until just combined. Be careful not to overmix, which can make the cookies tough.
06 -
Gently fold in ¾ cup of the chocolate chips using a spatula or wooden spoon, reserving the remaining ¼ cup for topping.
07 -
Using a cookie scoop or spoon, divide the cookie dough evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle the remaining ¼ cup of chocolate chips on top of each cookie cup.
08 -
Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft.
09 -
Remove from the oven and allow the cookie cups to cool in the muffin tin for about 10 minutes. This cooling period helps them set up properly. Then, carefully transfer them to a wire rack to cool completely.
10 -
Serve warm for a gooey chocolate experience or at room temperature for a more chewy texture. If desired, top with a scoop of vanilla ice cream or drizzle with melted chocolate or caramel sauce for extra indulgence.
# Notes:
01 -
The cookie cups will appear slightly underdone in the center when you remove them from the oven, but they will continue to cook and set as they cool in the hot muffin tin.
02 -
For easier removal, run a butter knife around the edges of each cookie cup after they've cooled for about 5 minutes.
03 -
Store leftovers in an airtight container at room temperature for up to 5 days.
04 -
For a crunchy variation, try using crunchy peanut butter instead of smooth, or add ¼ cup of chopped peanuts to the dough.