Description
Soft, chewy, and loaded with peanut butter and chocolate, these bite-sized cookie cups are the perfect sweet treat for any occasion.
Ingredients
Scale
- ½ cup (120g) unsalted butter, softened
- ½ cup (130g) creamy peanut butter
- ½ cup (100g) brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
- ½ cup chopped Reese’s Peanut Butter Cups
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a mini muffin tin or line with paper cups.
- In a mixing bowl, beat the butter, peanut butter, brown sugar, and granulated sugar until smooth and creamy.
- Add the egg and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and chopped Reese’s pieces with a spatula.
- Scoop dough into the mini muffin cups, filling each about ¾ full.
- Bake for 10–12 minutes, until edges are golden but centers remain soft.
- Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. Delicious served warm with a glass of milk or topped with extra melted chocolate.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American