Description
These Peanut Butter Chocolate Chip Cookie Cups combine the rich, creamy flavor of peanut butter with sweet, melty chocolate chips to create a delightful handheld treat. Baked in a muffin tin for perfect portion control, these cookie cups are soft, chewy, and irresistibly delicious, making them a perfect 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 and Garnish
- 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 and ensure easy removal of the cookie cups.
- Prepare the dough: In a large mixing 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 well after each to incorporate fully. Stir in the vanilla extract for added 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 just until fully combined to avoid overmixing.
- Form the cookie cups: Using a tablespoon, scoop the dough into each muffin cup. Press down gently in the center of each dough mound to create a small indent, which will hold the chocolate chips.
- Add the chocolate chips: Place about one tablespoon of semi-sweet chocolate chips into the indent in the center of each cookie cup, distributing them evenly across all 12 cups.
- Bake the cookie cups: Bake in the preheated oven for 12-15 minutes or until the edges are golden brown and the centers are set but may still look slightly soft. They will firm up as they cool.
- Cool and serve: Let the cookie cups cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, dust with powdered sugar if desired, and enjoy these delightful peanut butter chocolate chip treats!
Notes
- For a crunchy texture, consider adding chopped peanuts to the dough.
- If you prefer a more intense chocolate taste, use dark chocolate chips instead of semi-sweet.
- Make sure not to overbake; the centers should be soft when removed from the oven to ensure chewy cookie cups.
- Store cooled cookie cups in an airtight container at room temperature for up to 5 days.
- These cookie cups can also be frozen after baking for up to 3 months; thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 230
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
