Muffin pans aren’t just for cupcakes. Here we use them to bake deliciously soft peanut butter-chocolate chunk cookies. Take a bite to find an ooey gooey chocolate-filled centre. Why wait? Make this foolproof recipe for the chocolate lover in your life.
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup plus 2 Tbsp. flour
1/2 tsp. salt
1/4 tsp. baking soda
1/4 cup butter, softened
1/2 cup Kraft Smooth Peanut Butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
10 oz. Baker's Semi-Sweet Chocolate, divided
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How do I make it ?
Heat oven to 350°F.
Combine flour, salt and baking soda. Beat butter, peanut butter and sugars in large bowl with mixer until light and fluffy. Add egg; mix well. Chop 6 oz. chocolate; stir into dough.
Press half the dough into 10 muffin pan cups sprayed with cooking spray, indenting centres slightly to resemble nests.
Melt remaining chocolate as directed on package; spoon into indentations in dough. Cover with remaining dough. Bake 15 min. or until lightly browned. Run knife around edges of cookies; cool slightly before removing from pan to serve.
Kraft Kitchen Tips!
Substitute 1-1/2 cups Baker's Semi-Sweet Chocolate Chips for the chopped Baker's Semi-Sweet Chocolate.
How to Store the Cookies
Store cookies in airtight container at room temperature up to 3 days before serving.
Calories From Fat
% Daily Value
Fat 21 g
Saturated fat 10 g
Cholesterol 30 mg
Sodium 240 mg
Carbohydrate 46 g
Fibre 3 g
Sugars 30 g
Protein 6 g
10 servings, 1 cookie (79 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.