Description
These Peanut Butter Chocolate Chip Cookie Cups combine the richness of peanut butter with gooey chocolate centers in a soft, chewy cookie form. Baked in mini muffin tins for easy portioning, they’re a sweet treat perfect for parties, holidays, or everyday indulgence.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ¾ cup packed light brown sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup mini chocolate chips (optional)
- 30–36 small chocolate squares, mini peanut butter cups, or chocolate kisses
Instructions
- Preheat oven to 375°F (190°C). Grease a mini muffin tin or use liners.
- Cream butter, granulated sugar, and brown sugar until light and fluffy. Mix in peanut butter until smooth.
- Add eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients until combined. Fold in mini chocolate chips if using.
- Scoop about 1.5 tablespoons of dough into each muffin cup, filling two-thirds full.
- Bake for 8–10 minutes, until edges are golden and centers are soft.
- Immediately press a chocolate piece into each cookie while warm. Let cool in tin for a few minutes, then transfer to wire rack.
Notes
- Use dark chocolate, peppermint kisses, or butterscotch chips for variety.
- Sprinkle with sea salt after baking for a flavor boost.
- Store in airtight container for up to 4 days or freeze for longer shelf life.
- Microwave for 10–15 seconds to enjoy warm and gooey again.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180
- Sugar: 13g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
