Chef Kyla Eaglesham reaches for the classic combo of peanut butter and chocolate, and flips it inside out for these delicious peanut butter cup cookies.
2 cups peanut butter (or cashew butter or almond butter)
1 ½ cups palm sugar (or two cups granulated sugar)
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract
½ cup (or more) chocolate chips (or caramel chips, or chopped nuts)
1. Preheat oven to 350 degrees F (175 degrees C). Grease mini muffin tins.
2. In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them into mini cupcake pans. Using a wine cork, press a well into each cookie and fill with chocolate chips (TIP: overfill the cups as chocolate will settle and shrink as it melts).
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool in pan for 5 to 10 minutes before removing to a wire rack to cool completely.
Tip: Press a caramel into the cup over chocolate chips. After baking sprinkle with flaky sea salt for Salted Carmel filling!