1. Preheat the Oven

Start by preheating your oven to 350°F (175°C).
Lightly grease your muffin tin with non-stick spray or a dab of butter to make sure those cookie cups pop out perfectly!

2. Cream the Butter and Peanut Butter

In a large bowl, beat together the softened butter and peanut butter until the mixture is smooth and creamy.
This is where the magic starts: the base of your cookie cup becomes rich and flavorful.

3. Add the Sugars

Gradually add granulated sugar and brown sugar to your butter mixture.
Continue beating until the mixture becomes light and fluffy — about 2–3 minutes.
This step helps give the cookie cups that irresistible, slightly chewy texture.

4. Incorporate the Egg and Vanilla

Crack in the egg and pour in the vanilla extract.
Beat until fully combined.

5. Mix the Dry Ingredients Separately

In another bowl, whisk together:

• Flour
• Baking soda
• Salt

Slowly add the dry mixture to the wet mixture, beating just until combined. Don’t overmix — we want tender cookie cups, not tough ones!

6. Fold in the Mini Chocolate Chips

Using a spatula, gently fold in the mini chocolate chips.
Make sure the chips are evenly distributed so every bite is a sweet surprise!

7. Fill the Muffin Tin

Spoon about 2 tablespoons of dough into each muffin cup.
Press the dough lightly to fill the cup shape — no need to flatten it completely; it will spread as it bakes.

8. Bake

Bake for 10–12 minutes, or until the tops are lightly golden and just set.
Pro Tip: The centers will still look a little soft — that’s what you want! They’ll firm up as they cool.

9. Cool and Enjoy

Let the cookie cups cool in the pan for 5 minutes, then gently remove them and transfer to a cooling rack.
They’re perfect slightly warm when the chocolate is still gooey or completely cooled for easy snacking.