Chocolate Chip Peanut Butter Cups
Makes 24 Cookies
Ingredients
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 cup (2 sticks) butter, room temperature
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2¼ cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 12-oz pkg (2 cups) semi-sweet chocolate chips
- 24 mini peanut butter cups
Special Equipment
- 24-count nonstick mini muffin pan
- nonstick cooking spray
How-to
- Preheat regular oven to 375º, convection oven to 350º
- Spray mini muffin pan with nonstick cooking spray
- In a mixer (or by hand), combine the sugars and beat in the softened butter
- Slowly add the eggs and vanilla
- In a separate bowl, combine flour, salt and baking soda and slowly add to the butter mixture with mixer on low speed, until just combined
- Once the dough is together, mix briefly or fold in the chocolate chips
- Fill tins with dough almost to the top, compressing the dough lightly and bake for 5-7 minutes
- Remove from oven and insert the peanut butter cups (wrappers removed) into the center of each cookie
- Continue to bake for another 5-7 minutes
- Let cool 30 minutes before removing from muffin pan