pb & chocolate chip cups

I have come to the harsh-but-true conclusion that I'm a fair weather baker.

I cannot take the heat. Literally. Pressure isn't great either, but the hot weather and humidity suck the life out of me. If I were a denizen of Alpharetta, Georgia, you can count your cookies that there would be no beurrista.

Now that school is in full swing, now that the mornings are cooler and the air crisper, I am finally hearing the siren song of the oven. The Kids are even asking for cookies after a summer full of ice cream and ices.

Today, s'mores are in the oven. I made chocolate chip cookies last week. What has been in the forefront of my mind, however, is pb&j. I love that combination. I wanted to make a pb&j bar cookie, but after running it by The Tasters, I realized that I'd have No Takers. I'd have to eat the whole pan myself...

 So I managed a little pb (no j) & chocolate.

It is a basic chocolate chip cookie dough

topped off with peanut butter cup.

Have you had one before? The Neighbor baked us some last year, and I was hooked. The Husband even eats them...

Peanut Butter Chocolate Cookie Cup
adapted from Joy of Baking.com

2½ cups all purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, room temperature
1 cup dark brown sugar
½ cup granulated white sugar
2 large eggs
1 teaspoon vanilla extract
1 cup miniature chocolate chips
48 miniature peanut butter cups, frozen

Preheat oven to 350ºF and place rack in the center of the oven. Grease 48 miniature muffin tins.

In a bowl, whisk together the flour, baking soda and salt. In the bowl of your electric mixer, beat the butter. Add the sugars and beat until light and fluffy (about 2-3 minutes). Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Fill each miniature muffin cup with about one tablespoon of batter.

Bake the cookies for about 8 minutes, or until the cookies are lightly browned around the edges, but still soft in the center. While the cookies are baking, unwrap the peanut butter cups. Remove the cookies from the oven, and gently press one miniature peanut butter cup into the center of each cookie. The peanut butter cup should be even with the top of the batter. Return the cookies to the oven and bake an additional 3-4 minutes or until cookies are golden brown. Remove from the oven and cool completely (about two hours) on a wire rack before removing the cookies from the pan. Resist temptation to remove before cooled— they'll fall apart! These can be stored several days at room temperature or in the refrigerator, or they can be frozen.

Makes about 48 cookies.

This post is linked to the following:  show and shareholiday haventatertots and jello, i'm lovin' itfrugal girlsshow and telltasty tuesdaystip me tuesdayhome stories a to zcrazy sweet tuesday, tuesday talent show, wow me wednesdaysugar and dots, something swanky, momnivores dilemmaSundae Scoopmade by you mondays friday flair,  c.r.a.f.t., show me what you got, saturday 7 party, it's party time


  1. These look delicious! I just made some chocolate cupcakes with peanut butter frosting because i LOVE PB! Thanks for thinking of me, BTW! :-) We'll see if I can amp up my baking now that fall has hit the north! It's still 89 and sunny in Alpharetta!

    1. Yes, I have no idea how you did it. Now, in your new/old hometown, it'll be crackling fireplaces and lots of oven usage, right?

    2. BTW, would you like to pick out a cupcake for November? Let me know and also leave a comment on the MSC website!


    3. yes I can pick. i'll leave a comment on site too.

  2. I'm with you! I did little to no baking most weeks in the summer. We had multiple weeks with multiple days over 100. Even with central air, I'm not turning on an oven voluntarily during that... So September arrived, and I cracked open a can of pumpkin puree. But now I will be forced to buy peanut butter cups on my next shopping trip. There's only so much vitamin A a person should eat, after all.

    1. ahhh yes pumpkin... what did you make? i haven't started yet but i do have my eye on pumpkiny treats.

  3. oh man, these look sooo yummy! if we could could with peanut butter in my house, these would be made and eaten in the same day! thanks for linking up to tip-toe thru tuesday!

  4. Uh, yes please! Holy moly. And your photos are dreamy!

  5. Wow is all I can say! This recipe looks fantastic.

  6. these were my FAVORITE cookies growing up. i used to call them buttercups....dangerously delicious!

  7. These cookies look so delicious. A new holiday treat! Thanks for sharing it. Come and visit us. We have a wonderful giveaway this week. We know you will love it.


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