Peanut Butter Cookie Cups (Print Version)
# Ingredients:
→ Cookie Cup Dough
01 -
1 large egg
02 -
½ cup peanut butter (choose smooth or crunchy)
03 -
1 teaspoon vanilla extract
04 -
1 cup chocolate chips, split (¾ cup for batter, ¼ cup for topping)
05 -
½ cup unsalted butter, softened
06 -
¼ teaspoon salt
07 -
½ cup brown sugar
08 -
½ teaspoon baking soda
09 -
¼ cup granulated sugar
10 -
1¼ cups all-purpose flour
→ Optional Serving Suggestions
11 -
Drizzle with caramel sauce
12 -
Serve with a scoop of vanilla ice cream
13 -
Add a swirl of melted chocolate on top
# Instructions:
01 -
Turn the oven on to 350°F (175°C). Grease a standard 12-cup muffin tin or line it with paper liners.
02 -
Use a medium-sized bowl to whisk the flour, baking soda, and salt until they're evenly mixed. Keep it to the side for now.
03 -
In a larger bowl, beat the softened butter, brown sugar, and granulated sugar with a mixer on medium until the texture is creamy and smooth. This should take 2 or 3 minutes.
04 -
Mix the peanut butter into the sugar mixture until it’s completely blended. Next, toss in the egg and vanilla, beating until everything's light and airy.
05 -
Gradually add the bowl of dry ingredients to the wet mixture. Stir slowly until just blended. Be careful not to mix too much, or the cookies won’t turn out soft.
06 -
Fold ¾ cup of the chocolate chips into the dough using a spatula or wooden spoon, setting aside the remaining ¼ cup for topping.
07 -
Scoop the dough evenly into the muffin tin cups, filling each about ¾ of the way. Sprinkle the leftover ¼ cup of chocolate chips on top of each one.
08 -
Pop the muffin tin into the oven and bake for 12-15 minutes, or until the edges are golden and the centers remain slightly soft.
09 -
Once out of the oven, let the cookie cups sit in the tin for about 10 minutes so they can firm up. After that, carefully transfer them to a wire rack to cool completely.
10 -
Enjoy the cookie cups warm for a melty center or at room temperature for a chewier bite. You can top them off with ice cream, chocolate drizzle, or caramel sauce if you're feeling fancy!
# Notes:
01 -
The centers might look a little underbaked when you take them out, but they’ll set up as they cool in the muffin tin.
02 -
To make removing them easier, slide a butter knife around the edges after they've cooled for about 5 minutes.
03 -
These cookie cups can be stored for up to 5 days in a sealed container at room temperature.
04 -
Switch things up by using crunchy peanut butter or adding ¼ cup of chopped nuts to the mix.