Beautiful chocolate chip cookies surrounding a peanut butter cup are so delicious and so impressive.
Total Time:35 minutes
8 ounces unsalted butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2–1/4 cup all purpose flour
1 teaspoon baking soda
1 teaspoon salt
12 ounces chocolate chips
24 mini peanut butter cups
Preheat your oven to 350 and fish out your muffin pan.
In a large mixing bowl, beat butter and both kinds of sugar together with an electric mixer until combined and fluffy.
Beat in eggs and vanilla until combined.
Add flour, baking soda, and salt, and mix on the lowest speed until just combined.
Add chocolate chips and mix briefly to incorporate them into your dough.
Use a medium scoop to fill each muffin cup about a third full. You want there to be enough to cover the bottom of each muffin cup, but the dough will spread and rise a bit as it bakes.
Bake for 13-15 minutes or until the cookies just start to turn golden on top. They will still be a bit soft inside, but they’ll firm up as they cool.
As soon as your cookies come out of the oven, press a peanut butter cup into the center of each cookie. Allow them to cool for about 10 minutes in the pan before removing to a rack to cool completely. Get on with your second batch if you don’t have another muffin pan.
If you have any leftover cookie dough, obviously you can just make cookies with them.