What’s for Dinner: Mini Chocolate Chip and Peanut Butter Cookie Cups
So my chocolate chip cookie recipe? I used that today as a base for a recipe test run to see how they would turn out as “cookie cups”. They are basically cookies, but more presentable and fun.
The only change I pretty much made to that recipe was instead of using a cup of milk chocolate chips, I used a combination of chocolate chip and peanut butter morsels. Yum!
- 1 stick of unsalted butter, at room temperature
- 1/4 a cup of granulated sugar
- 1/2 a cup of [packed] light-brown sugar
- 1/2 a teaspoon of salt
- 1 teaspoon of vanilla extract
- 1 large egg
- 1 cup PLUS two tablespoons of all-purpose flour
- 1/4 teaspoon of baking soda
- 1 cup of milk chocolate and peanut butter morsels
To make them:
- Preheat your oven to 325 degrees. Spray your non-stick mini muffin tin with non-stick cooking spray as an extra precaution.
- In a bowl, add your butter along with both type of the sugars and then beat on low to medium speed until the mixture is light and fluffy.
- Next: add in the salt, vanilla, and egg. Beat until everything is well mixed together. Add in your flour and baking soda and mix to combine everything. Lastly, stir in the chocolate and peanut butter morsels.
- Take even sized amounts of dough, and roll into a ball. Place into each individual muffin cup[?].
- Bake in your preheated oven for 12-14 minutes, or until they are golden brown.
I used a pack of morsels that already had peanut butter and chocolate chip morsels in it together. Seemed to have more peanut butter morsels, but I liked that better anyhow. If you want, you could do half a cup of peanut butter chips and a half cup of chocolate chips separately [or any other type you want].
P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.