Mini Peanut Butter Chocolate Chip Cookie Cups

Name: Mini Peanut Butter Chocolate Chip Cookie Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Unsalted Butter; 1 whole Large Egg; 3/4 cups Brown Sugar (lightly Packed); 1/4 cups Granulated Sugar; 1/2 cups Peanut Butter; 1-1/2 teaspoon Vanilla; 1-1/2 cup All-purpose Flour; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt; 3/4 cups Semi-Sweet Chocolate Chips

Servings: persons

1
Preheat the oven to 350 F. Lightly spray 2 dozen mini muffin cups with cooking spray. Depending on how full you fill them with cookie dough, you may need to spray a few more. Set aside.
2
First, brown the butter. In a small saucepan over medium heat, melt the butter. Once it has melted, whisk constantly while browning. It will melt, then get foamy, then the foam will subside and brown bits will start forming on the bottom. Once you see the brown bits, remove the pan from the heat. Continue whisking for another minute, then pour the butter into a small bowl so it doesn't continue to heat in the saucepan. Make sure to get all the brown bits out of the saucepan. Let the butter cool slightly.
3
In a large bowl, or the bowl of a stand mixer, whisk together the egg, brown sugar, granulated sugar, peanut butter and vanilla until combined. Add the cooled browned butter and mix until smooth. Add the flour, baking soda and salt and mix until just combined. Don't over-mix. Stir in the chocolate chips.
4
Fill the mini muffin cups with cookie dough, filling 2/3 to completely full, depending on how big you would like them. Bake for 6-9 minutes, or until the tops are set and a toothpick inserted in the center of one comes out clean, or just with a few moist crumbs. Remove pans from oven. Allow the cookies to cool in the pans for at least 15 minutes before removing them; otherwise they will break. Store in an airtight container at room temperature for up to 7 days.
5
Adapted from Averie Cooks.

958

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cups Unsalted Butter, 1 whole Large Egg, 3/4 cups Brown Sugar (lightly Packed), 1/4 cups Granulated Sugar, and more.

Yes, Mini Peanut Butter Chocolate Chip Cookie Cups falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!