Peanut Butter Chocolate Cups (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 1/4 cups all-purpose flour
02 -
1/2 teaspoon baking soda
03 -
1/4 teaspoon salt
04 -
1/2 cup unsalted butter, softened
05 -
1/2 cup brown sugar
06 -
1/4 cup granulated sugar
07 -
1/2 cup peanut butter (creamy or chunky)
08 -
1 teaspoon vanilla extract
09 -
1 large egg
10 -
1 cup chocolate chips (divided)
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners for easy removal.
02 -
In a medium mixing bowl, whisk together flour, baking soda, and salt. This ensures even distribution of the leavening agents.
03 -
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture is smooth and creamy (about 2-3 minutes using a hand mixer or stand mixer).
04 -
Mix in the peanut butter until fully combined. Add the egg and vanilla extract, beating until the mixture becomes light and fluffy.
05 -
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the cookie cups soft and tender.
06 -
Gently fold in 3/4 cup of the chocolate chips, reserving the remaining 1/4 cup for topping.
07 -
Scoop the cookie dough into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle the reserved chocolate chips on top of each cookie cup.
08 -
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers look slightly soft.
09 -
Allow the cookie cups to cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.