( For peanut butter and chocolate lovers, you can't go wrong with these delicious cookie cups. Be sure to let the kids help.
Prep Time: 30 minutes
Cook Time: 18 minutes
Ingredients:
- 3/4 cup (1-1/2 sticks) butter or margarine, softened
- 1/3 cup granulated sugar
- 1-1/2 cups all-purpose flour
- 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 small bowl, whip butter and sugar until combined and creamy. Beat in flour until mixture becomes crumbly, but evenly moist. Scoop rounded teaspoonsful and form into a ball. Press into the bottom of each muffin cup and halfway up the side.
Combine chocolate chips and peanut butter chips in a bowl and stir until combined. Place 5 of the mixed chips in each dough cup.
In a medium 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. Let cookie cups cool completely before storing.
Yield: 36 cookie cups
In a small bowl, whip butter and sugar until combined and creamy. Beat in flour until mixture becomes crumbly, but evenly moist. Scoop rounded teaspoonsful and form into a ball. Press into the bottom of each muffin cup and halfway up the side.
Combine chocolate chips and peanut butter chips in a bowl and stir until combined. Place 5 of the mixed chips in each dough cup.
In a medium 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. Let cookie cups cool completely before storing.
Yield: 36 cookie cups
