Instructions
Preheat the oven to 350°F. Grease a miniature muffin tin with butter or coat with baking spray. Combine the peanut butter, eggs, brown sugar, and baking powder in a mixing bowl and stir until smooth.
Divide the batter between the mini muffin cups, filling each one with about 1 tablespoon of batter. Bake the mini cookie cups for 12 minutes.
When the cookie cups are barely puffed up and cracked on top and a toothpick inserted comes out clean, remove from the oven. (They won’t rise much at all.)
If using chocolate peanut butter cups, immediately press them into the cookie cups while they are warm. Allow the cookies to cool in the muffin tin for at least 10 minutes before transferring them to a wire rack.
Notes
If you choose to press peanut butter cups into the warm cookie cups when they come out of the oven, place the chocolate on top of the cookie and use a spoon to press it down into the cookie. Using a spoon will prevent melting the chocolate onto your fingertips.
The chocolates will begin to melt into the cookies as soon as they’re pressed into them. They will firm up again as the cookies cool. You can speed up this process by popping them into the fridge for a bit.
Baking note: If you’re making these larger for cookie sundaes, you’ll divide the batter between 6 regular-size muffin cups. Bake the larger cookie cups for 16-18 minutes.
