Peanut Butter Stuffed Chocolate Chip Cookie Cups

Ingredients

For the Tender Cookie Dough:
1 cup unsalted butter, softened to room temperature
¾ cup packed light brown sugar
½ cup granulated sugar
1 large egg (optional)
1 teaspoon pure vanilla extract
2 cups all-purpose flour
For the Creamy Peanut Butter Filling:
½ cup smooth, commercial creamy peanut butter
¼ cup powdered sugar
For the Mix-ins and Topping:
1½ cups semi-sweet chocolate chips
¼ cup crushed peanut butter candies, chopped peanuts, or mini M&Ms
For the Golden Finish (Optional):
1 large egg yolk
1 tablespoon water

Instructions

Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F. Line a standard 12-cup muffin tin with paper liners. This ensures easy removal and a neat, professional presentation for each cookie cup.

Step 2: Make the Cookie Dough Base
In a large mixing bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar together until the mixture is light, fluffy, and pale in color. Beat in the egg (if using) and vanilla extract until they are fully incorporated and the mixture is smooth. Gradually add the flour, mixing on low speed just until a soft, cohesive dough forms. Be careful not to overmix, as this can make the cookies tough. Set the dough aside.

Step 3: Prepare the Peanut Butter Centers
In a separate small bowl, beat the creamy peanut butter and powdered sugar together with a fork or small spatula until the mixture is completely smooth and forms a thick paste. Using a teaspoon or a small cookie scoop, portion the mixture into 24 to 30 small, uniform balls. Place these balls on a plate and refrigerate them for about 10 minutes; this brief chilling makes them firm and much easier to handle during assembly.

Step 4: Assemble the Cookie Cups
Take a portion of the cookie dough (about 1 to 1.5 tablespoons) and press it into the bottom and slightly up the sides of each lined muffin cup, creating a shallow, even well. Place one chilled peanut butter ball into the center of each dough well. Sprinkle the chocolate chips generously around and over the peanut butter filling, pressing them in gently. For an extra decorative touch, you can scatter the optional crushed candies or nuts over the top now. Finally, top each cup with a small, thin layer of the remaining cookie dough, pressing it lightly to partially cover the filling while still allowing some of the peanut butter center to remain visible.

Step 5: Add a Golden Glaze (Optional)
In a tiny bowl, whisk together the egg yolk and water to create an egg wash. Using a pastry brush, gently apply this mixture to the exposed tops of the cookie dough. This step creates a beautiful, glossy, golden-brown finish on the baked cookie cups.

Step 6: Bake to Perfection
Place the muffin tin in the preheated oven and bake for 12 to 15 minutes. The cookie cups are done when the edges are lightly golden brown and the centers appear just set but still slightly soft. The visible peanut butter filling will be puffy and warm.

Step 7: Cool and Serve
Allow the cookie bites to cool in the muffin tin for 5 minutes. This short rest helps them firm up for easy removal. After 5 minutes, carefully transfer the cookie cups to a wire rack to finish cooling. They are delicious warm, when the center is gooey, or at room temperature, when the filling has set to a creamy, fudge-like consistency.