We were heading to a friend’s house for dinner and I needed to bring a dessert. I saw this recipe on Averie Cooks and decided to make them since our dinner hosts love the combination of peanut butter and chocolate. Instead of using a full sized muffin tin, I used a few mini tins. The cookie cups turned out terrific, although, I sadly kept them in the oven a tad too long due to an inopportune phone call. They still tasted terrific just not gooey in the center the way I had hoped. My kids had no problem taste testing these little mini cookie cups and didn’t seem to mind that they weren’t extra gooey. They said they were delicious, especially dipped in some ice cold milk. We heated them up then served homemade vanilla ice cream on top at my friend’s house – needless to say, it was a big hit with everyone.
Preheat the oven to 350 degrees. Coat three mini muffin tins with cooking spray.
Combine the softened butter, egg, brown sugar, peanut butter, white sugar, and vanilla extract together in a bowl. Mix with a beater until creamy and well combined.
Combine the flour, baking soda, and salt together in a bowl; mix well. Gradually add the flour mixture to the butter mixture until mixed. Add the chocolate chips and stir to combine. Scoop spoonfuls of the cookie dough to the mini muffin tin.
Place into the oven and bake for 10-13 minutes or until lightly golden brown. Remove from the oven and let them cool. Enjoy.