Description
These soft, gooey, and chewy cookie cups are bursting with rich peanut butter flavor and melty chocolate chips. Baked in muffin tins, they offer perfect portions for parties, after-school snacks, or late-night cravings. A delicious twist on a classic cookie that’s sure to be a family favorite.
Ingredients
Scale
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with silicone or paper liners.
- In a large bowl, beat together peanut butter, butter, brown sugar, and granulated sugar until fluffy.
- Add egg and vanilla extract. Mix until combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually mix dry ingredients into the wet ingredients until just combined.
- Fold in chocolate chips.
- Scoop dough into muffin liners, filling each about 3/4 full.
- Top with extra chocolate chips.
- Bake for 12–14 minutes until tops are golden and centers are slightly soft.
- Cool in the pan for 5–7 minutes, then transfer to a wire rack.