Peanut Butter Cookie Cups (Print Version)

Chewy peanut butter cookie cups studded with chocolate chips, baked in muffin tins for sweet bites with gooey centers and crisp edges.

# Ingredients:

→ Dough for Cookie Cups

01 - 1 large egg
02 - 1 teaspoon vanilla extract
03 - ½ cup of butter, softened
04 - ½ teaspoon baking soda
05 - ¼ cup white sugar
06 - ¼ teaspoon of salt
07 - ½ cup creamy or chunky peanut butter
08 - ½ cup brown sugar
09 - 1 cup chocolate chips, split (¾ cup for batter, ¼ cup as topping)
10 - 1¼ cups plain flour

→ Extra Toppings (Optional)

11 - Chocolate sauce for drizzling
12 - Vanilla ice cream scoop
13 - Caramel drizzle

# Steps:

01 - Turn your oven up to 350°F (175°C). Spray a muffin pan with non-stick spray or line with cupcake wrappers.
02 - Combine the flour, baking soda, and salt in a medium bowl. Stir well with a whisk, then set aside for later.
03 - Blend the softened butter, brown sugar, and white sugar in a big bowl with a mixer. Do this on medium speed until everything’s smooth and creamy—should take about 2-3 minutes.
04 - Toss the peanut butter into the butter-sugar mix and beat it until it’s fully mixed in. Crack in the egg and pour the vanilla, then blend until the texture looks light and airy.
05 - Slowly stir the dry flour mix into the wet peanut butter mix using low speed. Don’t mix too much or the dough will get tough!
06 - Mix ¾ cup of chocolate chips gently into the dough with a wooden spoon or spatula. Keep the other ¼ cup for sprinkling on top later.
07 - Use a spoon or scooper to evenly distribute the dough into the muffin spaces. Fill each about ¾ full, and sprinkle the leftover chocolate chips on top.
08 - Pop the pan in the preheated oven and bake for 12–15 minutes. They’re ready when the edges turn golden while the centers are still soft.
09 - Take the pan out and leave the cookie cups to cool for about 10 minutes. Then move them to a cooling rack so they finish setting up.
10 - Dig in while warm for melty chocolate or let them cool fully for a chewy treat. Toss on some vanilla ice cream or drizzle caramel or chocolate sauce if you want something extra.

# Helpful Notes:

01 - They may look underbaked in the middle when you remove them, but they’ll set as they cool in the hot pan.
02 - To get them out more easily, slide a butter knife around each edge after they’ve rested for about 5 minutes.
03 - You can store leftovers in an airtight container at room temp for up to 5 days.
04 - If you like a bit of crunch, swap smooth peanut butter for crunchy or mix ¼ cup chopped peanuts into the dough.

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