Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peanut Butter Chocolate Chip Cookie Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 71 reviews

  • Author: admin
  • Total Time: 22 minutes
  • Yield: 12 cookie cups 1x

Description

Delight in these rich and chewy Peanut Butter Chocolate Chip Cookie Cups, perfectly portioned in a muffin pan for easy serving. Combining creamy peanut butter, melted butter, and generous chocolate chips, these cookie cups offer a delightful twist on traditional chocolate chip cookies with a tender, buttery texture and a visually appealing chocolate chip topping. Ideal for snacking or dessert, they bake quickly and keep well at room temperature or in the freezer.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 3/4 cup light brown sugar, packed
  • 1/2 cup creamy peanut butter (storebought recommended)
  • 1/4 cup granulated sugar
  • 1 tablespoon vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • Pinch of salt (optional and to taste)

Add-ins

  • 1 1/2 cups semi-sweet chocolate chips, divided (1 1/4 cups mixed into dough, 1/4 cup reserved for topping)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F. Thoroughly grease and flour a 12-count standard muffin pan to prevent sticking, avoiding liners for best cosmetic results.
  2. Melt butter: In a large microwave-safe bowl, melt the butter on high for about 1 minute, then let it cool slightly to avoid scrambling the egg.
  3. Combine wet ingredients: Add the egg, light brown sugar, creamy peanut butter, granulated sugar, and vanilla extract to the melted butter. Whisk until the mixture is smooth and well incorporated.
  4. Add dry ingredients: Stir in all-purpose flour, baking soda, and pinch of salt (if using) just until combined to avoid overmixing.
  5. Fold in chocolate chips: Gently fold 1 1/4 cups of chocolate chips into the dough, reserving the remaining for topping.
  6. Fill muffin pan: Evenly distribute the dough into the prepared muffin pan cavities, filling each about three-quarters full as the dough will not rise significantly.
  7. Top with chocolate chips: Place the reserved 1/4 cup chocolate chips evenly on top of each cookie cup for a visually appealing finish.
  8. Bake: Bake for 11 to 12 minutes, until the tops are set and pale golden. Use a toothpick to check doneness; it should come out clean or with a few moist crumbs, but no raw batter.
  9. Cool before removing: Let the cookie cups cool in the pan for at least 15 minutes. If they stick, carefully use a soft spatula to ease them out to protect your pan.
  10. Storage: Store cookie cups airtight at room temperature for up to 1 week or freeze for up to 6 months.

Notes

  • Use floured cooking spray or grease and flour the muffin pan thoroughly to prevent sticking.
  • Allow the melted butter to cool slightly before adding the egg to avoid scrambling.
  • The cookie cups will not rise much, so filling the muffin pan cavities high is acceptable.
  • Watch baking time closely as ovens and ingredient brands may affect baking duration.
  • Storage in an airtight container at room temperature is suitable for up to one week; freezing extends shelf life up to six months.
  • Peanut butter consistency affects dough texture; storebought creamy peanut butter is recommended over homemade for best results.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Find it online: https://mettehelbak.com/peanut-butter-chocolate-chip-cookie-cups-recipe/