Peanut Butter and Chocolate Cookie Cups
These consist of muffin sized cookie cups, packed with chocolate chips, a layer of peanut butter and more chocolate. The age old classic of Peenie B and chocolate make my heart sing. These cookie cups look pretty mega, but make a killer treat for that late evening sugar craving.
Print
Pin
Servings: 8
Ingredients
- 115 g (½ cups) Unsalted Butter Melted
- 50 g (¼ cups) Granulated Sugar
- 175 g (¾ cups) Light Brown Soft Sugar
- 1 (1) Medium Free Range Egg
- 2 tsp (2 tsp) Vanilla Extract
- 275 g (2 ¼ cups) Plain Flour
- 1 tsp (1 tsp) Baking Powder
- 1 tbsp (1 tbsp) Cornflour (Cornstarch)
- 150 g (¾ cups) Milk Chocolate Chips
For the Filling
- 3 tbsp (3 tbsp) Peanut Butter (Smooth/Crunchy/Natural all fine)
- 75 g (½ cups) Dark Chocolate Melted
Instructions
- Preheat the oven to 370℉/180℃. Use oil to grease 8 holes of a muffin tin.
- In a large bowl, or the bowl of a stand mixer, combine the butter, brown sugar and granulated sugar (medium speed) for about 3-5 minutes until fully combined. Add the egg and vanilla and mix again.
- Fold in the flour, baking soda and cornflour. Then gently fold in the chocolate chips. Use an ice cream scoop or your hands to form 8 balls of dough. Place into the muffin tin.
- Bake for 15-18 minutes, until golden on top.
- Remove from oven, and use a small jar, tablespoon measure, end of a wooden spoon or similar to create indentations in the middle of each cookie cup.
- Loosen the peanut butter by placing in a small bowl in the microwave for 30 seconds. Scoop a teaspoon into each cookie cup.
- Melt the dark chocolate and spoon over each cookie cup to completely cover the peanut butter underneath. Let firm up in the fridge then serve!