Description
Delight in these Peanut Butter Chocolate Chip Cookie Cups, a perfect blend of creamy peanut butter and rich chocolate chips baked in convenient muffin-sized treats. Easy to prepare and irresistibly delicious, these cookie cups offer a soft and chewy texture with a gooey chocolate center, ideal for snack time or dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Other Ingredients
- 1 cup semi-sweet chocolate chips
- 1/4 cup powdered sugar (for dusting, optional)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners to prevent sticking.
- Mix Wet Ingredients: 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 eggs one at a time, beating well after each addition to ensure full incorporation. Stir in the vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet peanut butter mixture, mixing gently until just combined to avoid overmixing which can toughen the dough.
- Scoop Dough into Muffin Tin: Using a tablespoon, scoop dough into each muffin cup. Press down gently in the center of the dough in each cup to create a small indent that will hold the chocolate chips.
- Add Chocolate Chips: Spoon about one tablespoon of semi-sweet chocolate chips into the center indent of each cookie dough cup.
- Bake Cookie Cups: Bake the cookie cups in the preheated oven for 12-15 minutes, or until the edges turn golden brown and the cookie cups have set. The centers may appear slightly soft but will firm up upon cooling.
- Cool and Serve: Allow the cookie cups to cool in the muffin tin for 5 minutes to firm up further, then transfer to a wire rack to cool completely. Once cooled, optionally dust with powdered sugar before serving for a decorative touch.
Notes
- Ensure butter is softened, not melted, for better texture.
- Do not overmix the dough to maintain a tender crumb.
- Chocolate chips can be substituted with chunks or your preferred mix-ins.
- Store cookie cups in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Powdered sugar dusting is optional but adds a lovely presentation.
