Chocolate Chip Peanut Butter Cookie Cups
These soft and chewy peanut butter cookie cups are packed with plenty of creamy peanut butter and gooey chocolate chips. No-fuss, easy recipe that's ready in less than 30 minutes!
Servings 12 cookie cups
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup mini semisweet chocolate chips
Instructions
- Preheat oven to 350F and lightly grease a 12-cup muffin pan. Set aside.
- Place butter and sugars in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes. Add peanut butter, egg, and vanilla and mix until smooth.
- In a small bowl, combine flour, baking soda, and salt. Mix flour mixture into peanut butter mixture until dough is just combined. Fold in chocolate chips.
- Divide dough into 12 pieces and pat into prepared muffin cups. Bake cookie cups at 350F 10-15 minutes until edges are lightly browned.
- Allow cookie cups to cool in pan 20 minutes then transfer to a wire cooling rack to cool completely. Enjoy!
Notes
Storing Instructions
Store cookie cups in an airtight container at room temperature up to 4 days. Cookie cups may also be frozen up to 2 months.