These soft and chewy cookie cups are packed with plenty of peanut butter and lots of gooey chocolate chips. No-fuss, easy recipe that’s ready in less than 20 minutes!
So how was everyone’s Mother’s Day? My family and I spent a pretty quiet and relaxing day together. I made a brunch of these pancakes, and a hashbrown breakfast casserole. (OMG so good!)
Later in the day, we all drove over to my brother’s apartment (about an hour away) and helped him and his family move to their new house. Then I fired up the grill and we had marinated steak and veggie kebabs for dinner along with a few cold salads and some fruit salsa with cinnamon chips (SO DELISH! Recipe coming soon!)
We rounded out the day with fresh strawberry cupcakes and sat outside in the backyard in the evening enjoying the beautiful weather. A perfect ending to a perfect day spent with Mom and the family. Love you Mom!
And now it’s Monday again. Oyyy….Bring on the coffee. And the cookies.
Good news? I just so happen to have cookies for you. I haven’t got any coffee left for you, but that’s what Starbucks is for, right?
Not just any cookies though. Today I’m bringing you my new favorite form of a cookie: Cookie cups.
It’s kind of a cross between a cupcake and a cookie, because they look like little cupcakes but they taste like cookies. It is definitely the best of two worlds. 😀
These cookie cups are soft, chewy, peanut butter-y and just exploding with gooey chocolate chips. They’re any PB/chocolate-lovers dream!
The edges of these cookie cups are slightly tender and chewy, while the inside is unbelievably soft, dense and filled with melted chocolate. ♥
Milk is necessary alongside these cookie cups. Just ‘sayin. 😉
Best part? They’re super quick and are ready in literally less than 20 minutes. No chill time required for this dough! Just shape your cookie dough into balls….
Plop ’em in your greased muffin tin cups. Bake ’em for a few minutes. Shzam! Freshly-baked, warm cookie cups right at your fingertips.
I like to press a few extra chocolate chips on the tops of my cookie-dough balls before baking just for looks. 🙂
TIP: If you don’t watch your cookie cups carefully while they bake, it is very easy to overbake them, and then you’re stuck with 1 dozen dry cookie “pucks”, if you will.
My cookie cups took precisely 9 minutes at 350º. The cookies will appear very soft, and this is exactly what you’re looking for. Always err on the side of underdone, rather than overdone as far as baked goods are concerned.
Cool your cookie cups in the pan for about 5 minutes, then carefully run a knife around each one and gently ease them out and onto a wire cooling rack.
I insist that you devour these cookie cups warm. It’s the BEST thing ever! Pair them with a cold glass of milk and you’re in peanut butter-y/chocolate/cookie heaven. I would so love to live in a heaven like that wouldn’t you? 😉
Naturally, my family were all over these cookie cups. They loved how soft and jam-packed with chocolate and PB they were, but they especially loved their adorable shape. Major cuteness if you ask me!
I give you my full approval NOT to share these cookie cups with anyone. Trust me, you’re gonna want to hoard them all to yourself.
Okay, maybe that’s a little selfish thinking. Welp. You could always just double the recipe, stash half away for yourself, and then leave the rest for your family to fight over.
Mwhaha. A perfectly evil/genius plan if I do say so myself.
Not that I did this myself. Nope. No way.
Peanut Butter Chocolate Chip Cookie Cups
- 1 large egg
- 3/4 cup coconut sugar or light brown sugar
- 1/2 cup butter melted and slightly cooled
- 1/2 cup creamy peanut butter
- 1 tablespoon vanilla extract
- 2 cups white whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
Preheat oven to 350F and lightly grease a 12-cup muffin tin. Set aside.
In a large bowl, whisk egg, coconut sugar, melted butter, peanut butter, and vanilla until smooth and combined. Add flour, baking soda, and salt. Stir to combine. Then stir in chocolate chips.
Shape dough into 1-in balls and place in greased muffin cups. Press a few extra chocolate chips on top for looks if desired.
Bake cookie cups at 350F 9 minutes. (cookies will appear very soft and underdone) Cool cookies in pan 5 minutes, then carefully remove to a wire cooling rack.
Store cookie cups in an airtight container at room temperature up to 5 days.
Recipe adapted from Averie Cooks.
Cookies are just necessary for a Monday. Try these other cookie recipes next!