Peanut Butter Cookie Cups (Print-Friendly Version)
Chewy peanut butter cookies packed with chocolate chips, baked in muffin tins for bite-sized treats with gooey middles and crisp edges.
# Ingredients:
→ Cookie Cup Dough
01 -
½ cup smooth or chunky peanut butter
02 -
1 large egg
03 -
¼ teaspoon salt
04 -
1 teaspoon vanilla extract
05 -
½ cup softened unsalted butter
06 -
1¼ cups plain flour
07 -
½ teaspoon baking soda
08 -
½ cup brown sugar
09 -
¼ cup white sugar
10 -
1 cup chocolate chips (¾ cup mixed in, ¼ cup to sprinkle on top)
→ Optional Add-ons
11 -
Caramel drizzle
12 -
Chocolate ganache drizzle
13 -
A scoop of vanilla ice cream
# Steps:
01 -
Turn the oven on to 350°F (175°C). Either spray a standard 12-cup muffin tin with non-stick spray or line it with paper cups.
02 -
Grab a medium bowl and toss in the flour, salt, and baking soda. Stir until it's evenly mixed, then set it aside.
03 -
Use a stand mixer or hand-held mixer to beat the butter with both white and brown sugars in a big bowl. Keep beating for 2-3 minutes until the blend feels creamy and fluffy.
04 -
Mix the peanut butter into the butter-sugar combo. Once that's smooth, stir in the egg and vanilla until it turns airy and light.
05 -
Slowly add the flour mixture into the wet mix on low speed, stopping as soon as everything comes together. Overdoing it can make the cookies dense.
06 -
Fold in ¾ cup chocolate chips, saving the rest for topping later. Use a wooden spoon or spatula to avoid overmixing.
07 -
Divide the dough evenly between the muffin cups, filling each about ¾ full. Sprinkle the leftover chocolate chips right on top.
08 -
Pop the muffin tray into the oven and bake for about 12-15 minutes. Look for edges turning golden while the centers stay a little soft.
09 -
Let the cookie cups sit in the tin for 10 minutes so they firm up. After that, move them onto a cooling rack to cool off completely or enjoy them warm.
10 -
These are awesome warm if you’re into melty chocolate. Prefer chewy ones? Wait for them to cool. Add ice cream or drizzle caramel for extra yum!
# Notes:
01 -
The centers may look a bit soft but don’t worry—they’ll set while cooling in the muffin pan.
02 -
Want them out easier? Slide a butter knife around the edges just after cooling for 5 minutes.
03 -
Store in a sealed container on your counter and they’ll stay fresh for up to 5 days.
04 -
Use crunchy peanut butter or throw in some chopped peanuts for a fun twist.