Peanut Butter Stuffed Chocolate Chip Cookie Cups

Name: Peanut Butter Stuffed Chocolate Chip Cookie Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick Unsalted Butter, Softened; 1/2 cups Brown Sugar; 1/4 cups Granulated Sugar; 1 Egg; 1 Egg Yolk; 2 teaspoons Vanilla Extract; 1-1/2 cup All-purpose Flour; 2 teaspoons Cornstarch; 1/2 teaspoons Baking Soda; 1/2 teaspoons Kosher Salt; 3/4 cups Semi-Sweet Chocolate Chips; 1/2 cups Mini Reese's Pieces; 1/3 cups Creamy Peanut Butter

Servings: persons

1 stick Unsalted Butter, Softened
1/2 cups Brown Sugar
1/4 cups Granulated Sugar
1 Egg
1 Egg Yolk
2 teaspoons Vanilla Extract
1-1/2 cup All-purpose Flour
2 teaspoons Cornstarch
1/2 teaspoons Baking Soda
1/2 teaspoons Kosher Salt
3/4 cups Semi-Sweet Chocolate Chips
1/2 cups Mini Reese's Pieces
1/3 cups Creamy Peanut Butter

1
In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), cream butter, brown sugar, and granulated sugar until light in color, about 1 minute. Scrape down the sides of the bowl and add egg, egg yolk, and vanilla extract. Mix until just combined, scraping down the sides of the bowl once in between.
2
Add the flour, cornstarch, baking soda, and kosher salt to the bowl. Slowly mix until the batter is smooth and the flour is thoroughly combined. Fold in the chocolate chips and mini Reese's Pieces.
3
Cover the dough with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight.
4
Preheat the oven to 350u00b0F. Spray a 12-cup muffin tin with nonstick baking spray.
5
Heat the peanut butter in the microwave for 20 seconds to soften.
6
Press 1 tablespoon of dough into the bottom of each muffin tin. Top each dough ball with 1 teaspoon of peanut butter. Roll an additional 1 tablespoon of dough into a ball and flatten into a fat disc using the palms of your hands. Place each disc directly on top of the peanut butter.
7
Bake for 16-17 minutes, or until light golden brown. Cool on a wire rack completely. Run a knife around the edges of each cookie to loosen. Gently pop each cookie out of the cup.

826

kcal

Calories

Fat

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: 1 stick Unsalted Butter, Softened, 1/2 cups Brown Sugar, 1/4 cups Granulated Sugar, 1 Egg, and more.

Yes, Peanut Butter Stuffed 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!