Description
These Peanut Butter Chocolate Chip Cookie Cups combine the rich, creamy flavor of peanut butter with the classic sweetness of chocolate chips in a fun, bite-sized treat. Perfectly baked in a muffin tin, these cookie cups have a soft center with slightly crisp edges, making them an irresistible snack or dessert for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1/4 cup powdered sugar (for dusting, optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners to prevent sticking.
- Prepare the dough: In a large bowl, beat together the creamy peanut butter, softened unsalted butter, brown sugar, and granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time, beating thoroughly after each addition to ensure even incorporation. Stir in the vanilla extract for flavor.
- Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined to form the cookie dough.
- Form the cookie cups: Using a tablespoon, scoop the dough into each prepared muffin cup. Press the dough gently in the center to create a small indent to hold the chocolate chips.
- Add the chocolate chips: Place about one tablespoon of semi-sweet chocolate chips into the indent of each cookie dough cup, distributing evenly among all muffin cups.
- Bake: Place the muffin tin in the preheated oven and bake for 12 to 15 minutes or until the edges turn a lovely golden brown and the cookie cups have set. The centers might appear soft, but they will firm up during cooling.
- Cool and serve: Let the cookie cups cool in the tin for about 5 minutes to set further, then transfer them to a wire rack to cool completely. If desired, dust the tops with powdered sugar before serving for a decorative touch and extra sweetness.
Notes
- If you prefer a nuttier texture, use chunky peanut butter instead of creamy.
- Make sure the butter is softened (but not melted) for easier mixing.
- Do not overbake to keep the centers soft and chewy.
- These cookie cups can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- To reheat, warm them slightly in the microwave for a soft, gooey experience.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
