Peanut Butter Chocolate Chip Cookie Cups – a delicious recipe with butter, sugar, flour, peanut butter, eggs, condensed milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F. Grease mini-muffin tins.
2
In a small bowl, whip butter and sugar until combined and creamy.
3
Beat in flour until mixture becomes crumbly, but evenly moist.
4
Press rounded teaspoons full into the bottom of each muffin cup and halfway up the side.
5
Place 5 chips in each dough cup.
6
In a medium bowl, beat eggs, sweetened condensed milk, and vanilla extract until combined.
7
Fill each mini-muffin cup almost to the top with the egg mixture.
8
Bake until centers are puffed up and edges begin to brown, about 15 to 18 minutes.
9
Remove to wire racks.
10
(Centers will sink as they cool.)
11
While the cups are still warm, sprinkle tops with more chocolate and peanut butter chips.
1049
kcal
Calories
65
g
Fat
100
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: ¾ cup butter or ¾ cup margarine, softened, ⅓ cup granulated sugar, 1 ½ cups all-purpose flour, 11 ounces peanut butter and milk chocolate chips, and more.
Yes, 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.
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