For peanut butter and chocolate lovers, you can't go wrong with these delicious cookie cups. You can leave the chips whole on top or swirl them while warm (see photo). Be sure to let the kids help.
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 48 minutes
Ingredients:
- 3/4 cup (1-1/2 sticks) butter or margarine, at room temperature
- 1/3 cup granulated white sugar
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup peanut butter chips
- 2 large eggs
- 1 can (14 ounces) sweetened condensed milk (NOT evaporated)
- 1 teaspoon vanilla extract
Preparation:
Preheat oven to 350 degrees F. Grease mini-muffin tins.
In a medium bowl, whip butter and sugar until combined and creamy. Whisk salt into flour, then beat flour into wet ingredients until combined. Scoop rounded teaspoonsful and press into the bottom of each muffin cup and halfway up the side.
Combine chocolate chips and peanut butter chips in a bowl. Place 5 of the mixed chips in each dough cup.
In a large bowl, beat eggs, sweetened condensed milk, and vanilla extract until combined. Fill each mini-muffin cup almost to the top with the egg mixture.
Bake until centers are puffed up and edges begin to brown, about 15 to 18 minutes. Remove to wire racks. (Centers will sink as they cool.) While the cups are still warm, sprinkle tops with remaining mixed chocolate and peanut butter chips. The chips will retain their shape as they soften. Alternatively, swirl the chips with a toothpick while hot (see photo). Let cookie cups cool completely before storing.
Yield: 36 cookie cups
Peanut Butter Chocolate Chip Cookie Cups Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
In a medium bowl, whip butter and sugar until combined and creamy. Whisk salt into flour, then beat flour into wet ingredients until combined. Scoop rounded teaspoonsful and press into the bottom of each muffin cup and halfway up the side.
Combine chocolate chips and peanut butter chips in a bowl. Place 5 of the mixed chips in each dough cup.
In a large bowl, beat eggs, sweetened condensed milk, and vanilla extract until combined. Fill each mini-muffin cup almost to the top with the egg mixture.
Bake until centers are puffed up and edges begin to brown, about 15 to 18 minutes. Remove to wire racks. (Centers will sink as they cool.) While the cups are still warm, sprinkle tops with remaining mixed chocolate and peanut butter chips. The chips will retain their shape as they soften. Alternatively, swirl the chips with a toothpick while hot (see photo). Let cookie cups cool completely before storing.
Yield: 36 cookie cups
Peanut Butter Chocolate Chip Cookie Cups Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
