Notes
Pro Tip:
Chill the peanut butter cups first so they stay defined yet soft when pressed into the hot cookie shells.
Chill the peanut butter cups first so they stay defined yet soft when pressed into the hot cookie shells.
2-Ingredient Cookie Cups
Prep Time: 10 minutesCook Time: 10 minutesTotal Time: 20 minutesServings: 24 mini cookie cupsIngredients:Refrigerated chocolate chip cookie dough – 16.5 oz / 470 gMini peanut butter cups – 24 pieces, unwrappedInstructions:Preheat oven to 350°F (175°C). Lightly grease a 24-cup mini muffin pan or line with mini paper liners.Divide cookie dough into 24 equal pieces and roll into balls.Place one ball in each muffin cup and press down and slightly up the sides to form a shallow well.Bake 8–10 minutes, until edges are lightly golden and centers are still soft.Immediately press one mini peanut butter cup into the center of each hot cookie cup.Cool in the pan 10–15 minutes, then gently remove to a wire rack and serve.Nutrition (Calories)Approx. 120–140 calories per cookie cup, depending on the brand of dough and peanut butter cups; best enjoyed as a small dessert, party bite, or treat with coffee.