Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin pan.
- In a large mixing bowl, cream together softened unsalted butter, light brown sugar, and granulated sugar until smooth and fluffy.
- Mix in creamy peanut butter, large egg, and vanilla extract until fully incorporated and smooth.
- In a separate bowl, whisk together all-purpose flour, baking soda, and kosher salt, then gradually add to the wet mixture until just combined.
- Gently fold in the mini semisweet chocolate chips until evenly distributed.
- Divide the cookie dough into 12 equal portions and press firmly into the greased muffin cups.
- Bake in the preheated oven for 10-15 minutes, until edges are lightly browned and centers are soft.
- Cool in the pan for about 20 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
Store cookie cups in an airtight container for up to 4 days. To revive softness, reheat in the microwave for 10-15 seconds.