Chocolate Chip Cookie Peanut Butter Cups
Craving a treat? These Chocolate Chip Cookie Peanut Butter Cups blend chewy cookies, creamy peanut butter, and chocolate—pure joy in every bite!
Equipment
- Mini Muffin Tin
Ingredients
For the Cookie Cups
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter room temperature
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 egg room temperature
- 1/2 cup mini chocolate chips
For the Peanut Butter Filling
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter melted
- 1/8 tsp salt
- 1/2 cup powdered sugar
For the Chocolate Topping
- 1 cup chocolate chips milk, dark, or semi-sweet
- 1 tsp shortening or coconut oil
Optional Toppings
- toffee bits for crunch
- chopped peanuts extra nutty flavor
- flaky sea salt for sweet-salty balance
- mini chocolate chips for extra chocolate
Instructions
- Preheat oven to 350°F and grease a mini muffin tin.
- In a bowl, whisk together flour, baking soda, and salt.
- In a separate bowl, beat butter and sugars until light and fluffy.
- Add vanilla and egg, mix until combined.
- Gently stir in dry ingredients until just combined. Fold in mini chocolate chips.
- Roll dough into 1-tablespoon balls and place in muffin tin. Bake for 8-10 minutes.
- Immediately press a small well into each cookie cup using a spoon or small glass. Let cool.
- In a microwave-safe bowl, melt peanut butter, butter, and salt. Stir in powdered sugar.
- Spoon 2 teaspoons of peanut butter mixture into each cookie cup.
- Melt chocolate chips with shortening or coconut oil in 15-second bursts, stirring until smooth.
- Spoon chocolate over each cup and sprinkle with optional toppings.
- Chill in the fridge for 30 minutes until chocolate is set.
Notes
These treats store well in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.