Peanut Butter Chocolate Chip Cookie Cups

These Peanut Butter Chocolate Chip Cookie Cups are golden-brown, perfectly baked cookie bases with a soft, gooey peanut butter center. Each cup is topped with mini chocolate chips and a drizzle of melted peanut butter for an irresistible finish. Their thick, sturdy edges hold the creamy filling, creating a visually delightful and indulgent treat that's perfect for any dessert table. The contrast of the golden cookie and rich peanut butter makes them as inviting as they are delicious!

Yield
Makes 12 cookie cups

Ingredients

For the Cookie Cups:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 3/4 cup semi-sweet chocolate chips

For the Filling:

• 1/2 cup creamy peanut butter, melted
• 1/4 cup mini chocolate chips (for garnish, optional)

Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin or line it with cupcake liners.

2. Mix the Dry Ingredients:
   In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. Prepare the Wet Ingredients:
   In a large mixing bowl, use an electric mixer to cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).

4. Add Egg and Vanilla:
   Beat in the egg and vanilla extract until fully incorporated.

5. Combine Wet and Dry Ingredients:
   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until combined. Stir in the chocolate chips by hand.

6. Shape and Bake:
   Divide the dough evenly among the muffin cups, pressing it down slightly to create a flat top. Bake for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly underdone; this is okay.

7. Cool and Create a Well:
   Remove the cookie cups from the oven and, while still warm, use the back of a spoon or the bottom of a shot glass to gently press down the center of each cookie to create a well. Let the cookie cups cool completely in the tin.

8. Fill the Cookie Cups:
   Once cooled, spoon or pipe the melted peanut butter into the center of each cookie cup. Sprinkle with mini chocolate chips, if desired.

9. Chill (Optional):
   For a firmer filling, chill the cookie cups in the refrigerator for 15–20 minutes before serving.

10. Tip for Melting Peanut Butter Without a Microwave:

    Place the peanut butter in a heatproof bowl over a pot of simmering water (a double boiler setup). Stir gently as it warms, allowing the peanut butter to soften and become pourable. If needed, mix in 1–2 teaspoons of oil or butter for an extra smooth consistency. This method ensures gentle heating and prevents scorching, perfect for filling or drizzling!

Nutritional Information (Per Cookie Cup)
Calories: 220, Fat: 13g, Saturated Fat: 5g, Carbohydrates: 25g, Sugar: 18g, Fiber: 1g, Protein: 4g

Kitchen Tips

1. Room Temperature Ingredients: Make sure your butter and egg are at room temperature for smoother mixing.
2. Peanut Butter Variations: Use natural peanut butter for a less sweet option or stick to regular creamy peanut butter for a classic flavor.
3. Add a Twist: Try drizzling melted chocolate over the cookie cups for an extra layer of decadence.
4. Storage: Store the cookie cups in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
5. Freezing Option: Freeze unfilled cookie cups for up to 2 months. Thaw, fill, and enjoy!

Enjoy these Peanut Butter Chocolate Chip Cookie Cups – the perfect treat for peanut butter and chocolate lovers alike!