Midnight Chocolate Chunk Peanut Butter Cookie Cups
If you love the combination of peanut butter and chocolate then get ready - this will be one of the most magical treats of your life!
Servings: 8
Equipment
- Mini Muffin Tin
Ingredients
- 1/3 c. creamy peanut butter (or other nut or seed butter of choice!) Avoid the type with added oil in the ingredients
- 1/4 c. brown sugar or coconut sugar (37 g)
- 1/8 tsp. salt
- 1 Autumn Sons Baking Double Chocolate Chunk Cookie Mix, plus oil and water according to package directions
Instructions
- Preheat your oven to 350°F/177°C.
- Combine the peanut butter, sugar and salt in a small bowl and set it aside.
- Take one Autumn Sons Baking Co. Double Chocolate Chunk Cookie Mix and add the oil and water called for on the package. Stir to combine.
- Grab a mini muffin tin and add one tablespoon of cookie dough to eight spots in the pan. Flatten the cookie dough with your finger tips so that it touches all sides.
- Then, add one heaping teaspoon of the peanut butter mixture to the center of each of those spots.
- Finally, add one more tablespoon of cookie dough to the top of each spot and then smooth over the surface.
- Bake these little treats in your preheated oven for 13 - 15 minutes or until the cookie tops are matte rather than shiny.
- Allow the cookie cups to cool for 30 minutes before attempting to remove them. At that point, using a thin and sharp metal knife, carefully loosen the cookies by sliding the knife around the edges of each one, and then carefully use that knife to lift them out of the tin. Enjoy!
Notes
- Best when paired with my Autumn Sons Baking Double Chocolate Chunk Cookie Mix.
- Most oils will work in the cookie dough. My favorites are olive, nonGMO canola, sunflower, or safflower.
- If you can, use a peanut butter free or sunflower butter free of added oils in the ingredients.
- You can swap peanut butter for another type of nut or seed butter of choice,
- Feel free to freeze any leftover cookies in an airtight container or plastic resealable bag.