Ingredients
- All-purpose flour: 1 1/4 cups
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Unsalted butter, softened: 1/2 cup (1 stick)
- Creamy peanut butter: 1/2 cup
- Granulated sugar: 1/2 cup
- Brown sugar, packed: 1/2 cup
- Large egg: 1
- Vanilla extract: 1 teaspoon
- Chocolate chips: 1 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 24-cup mini muffin tin.
- Step 2: In a medium bowl, whisk together flour, baking soda, and salt.
- Step 3: In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
- Step 5: Drop rounded tablespoons of dough into each greased mini muffin cup.
- Step 6: Bake for 8-10 minutes, or until the edges are golden brown. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled cookie cups in an airtight container at room temperature for up to 3 days.
- Reheat briefly in the microwave for a warm, gooey treat, but be careful not to overcook.
- Serve these adorable cookie cups with a scoop of vanilla ice cream or a cold glass of milk.
- Chef's tip: For extra peanut butter flavor, use a natural peanut butter (stirred well!) and swirl a little melted peanut butter on top after baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American