sixtic These irresistible mini cookie cups pack a double punch: chewy peanut butter dough cradling a molten chocolate center, crowned with melty chocolate chips. Bite-sized bliss that’s perfect for parties, lunchboxes, or late-night cravings. Gluten-free option included — ready in 25 minutes, yields 24 bites.
Ingredients
| Ingredient | Quantity |
|---|---|
| Creamy peanut butter (no-stir) | 1 cup |
| Unsalted butter (softened) | ½ cup (1 stick) |
| Light brown sugar (packed) | ¾ cup |
| Granulated sugar | ¼ cup |
| Large egg | 1 |
| Vanilla extract | 1 tsp |
| All-purpose flour | 2¼ cups |
| Baking soda | 1¼ tsp |
| Baking powder | 1 tsp |
| Salt | ½ tsp |
| Semi-sweet chocolate chips | 1½ cups (divided) |
| Mini chocolate chips or kisses (for topping) | 24 pieces |
Instructions
- Preheat & prep: Heat oven to 350°F (175°C). Grease a 24-cup mini muffin tin (or use liners).
- Cream the base: In a large bowl, beat peanut butter, butter, brown sugar, and granulated sugar until fluffy (2 minutes). Add egg and vanilla; mix well.
- Dry mix: In a separate bowl, whisk flour, baking soda, baking powder, and salt. Gradually add to wet ingredients until just combined. Fold in 1 cup chocolate chips.
- Shape & fill: Scoop 1 heaping tablespoon of dough into each muffin cup. Press a small indentation in the center with your thumb or a spoon. Bake 9–11 minutes until edges are golden but centers are slightly underdone.
- Add molten magic: Immediately press a chocolate kiss or 3–4 mini chips into each center. The heat will melt them into gooey pools. Cool in pan 5 minutes, then transfer to a wire rack.
- Serve warm for maximum lava effect — or let cool completely for grab-and-go treats.
Gluten-Free? Swap flour 1:1 with GF all-purpose blend + ½ tsp xanthan gum.
Storage: Airtight up to 5 days; freeze baked bites up to 2 months.
Pro Tip: Chill dough 15 minutes before baking for thicker cups.
Each bite: ~140 calories of pure joy.
