Peanut Butter Chocolate Chip Cookie Cups

Name: Peanut Butter Chocolate Chip Cookie Cups
Prep time: 5 min
Cook time: 12 min
Total time: 30 min
Yield: 12 cookie cups
Ingredients: ½ cup unsalted butter; 1 large egg; ¾ cup light brown sugar; ½ cup creamy peanut butter; ¼ cup granulated sugar; 1 tablespoon vanilla extract; 1 ½ cups all-purpose flour; ½ teaspoon baking soda; pinch teaspoon salt; 1 ½ cups semi-sweet chocolate chips

User Reviews

4.3

18 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Additional Time
13 mins
Total Time
30 mins
Servings
12 cookie cups
Calories
361 kcal
Course
Baked Goods

Peanut Butter Chocolate Chip Cookie Cups

Jade Rice

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If you like super soft, melt-in-your mouth, easy cookies, these are for you. You don’t need a mixer, can stir the dough together by hand, and the cookie cups are ready from start to finish in under a half hour. If you’ve ever had problems with cookies that spread all over your baking sheet, it’s impossible here because the muffin pan prevents it. They’re rich, dense, and there’s enough peanut butter to provide a nice, mellow peanut butter flavor profile without being overwhelmed by it. There’s a hint of chewiness around the edges which is a nice contrast to the super soft centers.

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Ingredients

Servings

½ cup unsalted butter melted
1 large egg
¾ cup light brown sugar packed
½ cup creamy peanut butter I recommend storebought and not homemade which is much runnier
¼ cup granulated sugar
1 tablespoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
pinch teaspoon salt optional and to taste
1 ½ cups semi-sweet chocolate chips divided

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Instructions

Preheat oven to 350F and spray a 12-count standard-sized muffin pan extremely well with floured cooking spray or grease and flour the pan (I prefer cosmetically to not use liners); set pan aside.
In a large, microwave-safe mixing bowl, melt the butter, about 1 minute on high-power.
Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, peanut butter, granulated sugar, vanilla, and whisk until smooth.
Add the flour, baking soda, optional salt, and stir until just combined; don’t overmix.
Stir in 1 1/4 cups chocolate chips; reserve remainder to place on cookie tops before baking.
Distribute dough equally among the 12 muffin pan cavities; each will approximately be filled to about three-quarters full. The cookies don’t rise much (nothing like muffins) so it’s okay if dough seems high in the cavities.
Evenly divide remaining 1/4 cup chocolate chips by placing a few chips on each cookie top, which creates a nice visual appeal.
Bake for 11 to 12 minutes, or until tops have set and are pale golden. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Depending on your climate, muffin pan, brand of ingredients, taste preferences, etc. baking times will vary. Watch your cookies and not the clock; bake until done. Allow cookies to cool in pan for at least 15 minutes before removing them. If they have stuck to the pan, gently wedge the tip of a soft spatula into the muffin cavity to dislodge the cookies, rather than rimming with a knife so you don’t scratch your pan. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
Adapted from Browned Butter Chocolate Chip Cookie Cups

Nutrition Information

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Serving 1 Calories 361kcal (18%) Carbohydrates 44g (15%) Protein 6g (12%) Fat 20g (31%) Saturated Fat 10g (50%) Polyunsaturated Fat 9g Cholesterol 36mg (12%) Sodium 293mg (12%) Fiber 2g (8%) Sugar 28g (56%)

Nutrition Facts

Serving: 12cookie cups

Amount Per Serving

Calories 361 kcal

% Daily Value*

Serving	1
Calories	361kcal	18%
Carbohydrates	44g	15%
Protein	6g	12%
Fat	20g	31%
Saturated Fat	10g	50%
Polyunsaturated Fat	9g	53%
Cholesterol	36mg	12%
Sodium	293mg	12%
Fiber	2g	8%
Sugar	28g	56%