Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 24-cup mini muffin tin.
- Step 2: In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until smooth and creamy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 3: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
- Step 4: Roll the dough into 1-inch balls. Place one ball of dough into each cup of the prepared mini muffin tin.
- Step 5: Bake for 8-10 minutes, or until the edges are golden brown and the centers are set.
- Step 6: Let the cookie cups cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store cooled cookie cups in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- For a warm, gooey treat, microwave a cookie cup for 5-10 seconds before serving.
- Serve these adorable cookie cups with a scoop of vanilla ice cream and a drizzle of chocolate syrup for an extra special dessert.
- Chef's tip: Don't overmix the dough after adding the flour to keep the cookie cups soft and tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American