Chocolate chip cookie cups with peanut butter frosting

A beloved member of our weekly Bachelorette watch parties was moving away, and I wanted to do something extra-special that night.  These frosted cookie cups from The Baker Chick were just what I was looking for!  Rich, creamy, and delicous- not to mention one of my very favorite combinations, chocolate and peanut butter. Mmmmmmmmm!

CHOCOLATE CHIP COOKIE CUPS WITH PEANUT BUTTER FROSTING

Yield: 24-30 cookie cups

Ingredients:

For the cookie cups:

2 cups plus 2 tbsp. all-purpose flour

½ tsp. baking soda

½ tsp. salt

12 tbsp. unsalted butter, melted and cooled

1 cup brown sugar, packed

½ cup granulated sugar

1 large egg plus 1 egg yolk

2 tsp. vanilla extract

1 ½ cups semi-sweet chocolate chips

*sea salt for sprinkling, optional

For the frosting:

1 stick of butter, softened

1/2 cup of creamy peanut butter

2-4 cups of powdered sugar

1 tsp vanilla extract

1-2 tablespoons milk or cream

Instructions:

Adjust oven racks to upper and lower-middle positions. Preheat oven to 325°. Grease muffin pans.

Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, cream butter and sugars until light and fluffy. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.

Scoop rounded spoonfuls of cookie dough into muffin pans- press dough into the muffin well and up the sides. Bake until edges are golden and the middle is soft but set, about 8-10 minutes.  Let cool.

To prepare the frosting, cream together the butter and peanut butter until smooth. Slowly add the powdered sugar until combined. Add the vanilla extract, and then the milk a little at a time until the frosting is the right consistency. Beat on high for a few seconds to make it light and fluffy. Pipe or spread into each (cooled) cookie cup.