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Preheat the oven: Preheat your oven to 350°F (175°C) and grease a mini muffin tin with non-stick spray or line it with paper liners.
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Make the cookie dough: In a medium bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, beat together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, beating until combined. Gradually mix in the dry ingredients until well incorporated.
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Form the cookie cups: Roll the cookie dough into tablespoon-sized balls and place them into the muffin tin, one ball per cup. Gently press each dough ball into the bottom of the cup, forming a small indentation in the center (this will create space for the peanut butter filling later). Bake for 8-10 minutes, or until the edges of the cookie cups are golden brown. The centers may look a little soft, but they will set as they cool.
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Make the peanut butter filling: While the cookie cups bake, mix together the peanut butter and powdered sugar in a small bowl until smooth and combined. If you prefer a sweeter filling, you can add more powdered sugar to taste.
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Assemble the cookie cups: Once the cookie cups are done baking, remove them from the oven and let them cool in the muffin tin for about 5 minutes. After that, use a spoon or your finger to gently press down the centers of the cookie cups to create space for the filling. Once the cookie cups have cooled slightly, spoon about 1 teaspoon of peanut butter filling into each cookie cup.
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Melt the chocolate chips: In a microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring in between, until smooth and fully melted. Spoon a small amount of melted chocolate over the peanut butter filling in each cookie cup, covering it completely.
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Chill and serve: Allow the chocolate to set for a few minutes, and then transfer the cookie cups to the refrigerator for about 30 minutes, or until the chocolate hardens. Once they’re set, remove them from the muffin tin and enjoy!
Serving and Storage Tips:
- Serve these Peanut Butter Chocolate Chip Cookie Cups chilled or at room temperature, depending on your preference. They make a perfect sweet bite-sized treat for any occasion.
- Store the cookie cups in an airtight container in the refrigerator for up to 1 week. If you want to keep them fresh for longer, you can freeze them for up to 3 months. Simply place them in a freezer-safe container or bag, separating layers with parchment paper.
Variants:
- Stuffed with Caramel: Add a drizzle of caramel sauce inside the cookie cups before adding the peanut butter filling for an extra layer of indulgence.
- Nut-Free Version: If you’re making these for someone with a peanut allergy, you can substitute peanut butter with sun butter or almond butter, and opt for a nut-free chocolate chip variety.
- Mini Cookie Cups: Make bite-sized versions by using a standard-sized muffin tin and reducing the baking time to 5-7 minutes. These mini versions are perfect for parties or gatherings!
FAQ:
1. Can I use regular peanut butter instead of creamy? Yes! You can use either creamy or chunky peanut butter. Just keep in mind that if you use chunky peanut butter, the texture of the filling will have more crunch.
2. Can I make the dough ahead of time? Yes! You can prepare the cookie dough in advance and refrigerate it for up to 2 days. Just bring it to room temperature before forming the cookie cups and baking.
3. Can I substitute the chocolate chips for something else? Yes, you can use chopped chocolate bars, white chocolate chips, or even mini M&Ms for a different twist on these cookie cups.
4. How do I make sure the cookie cups stay soft? To keep the cookie cups soft, be sure not to overbake them. They should be lightly golden on the edges, and they will continue to cook in the muffin tin as they cool.
