Description
A lazy, 3-ingredient dessert that is crispy on the edges, chewy in the middle, and ready in just 15 minutes. These gluten-free friendly cookie cups require no mixer and are perfect for last-minute cravings.
Ingredients
Scale
- 1 cup (250g) smooth peanut butter
- 1 cup (80g) old-fashioned rolled oats
- ½ cup (85g) dark or semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- 2 tablespoons honey or maple syrup
Instructions
- Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with parchment paper liners or grease lightly.
- In a mixing bowl, combine peanut butter and honey. If the peanut butter is stiff, microwave for 15-20 seconds to soften. Stir until smooth.
- Add vanilla extract and salt to the peanut butter mixture and stir to combine.
- Pour in the rolled oats and chocolate chips. Mix until everything is evenly coated and the dough is thick and sticky.
- Divide the dough into 12 portions (about 1.5 tablespoons each). Press each portion into the prepared muffin cups, creating a cup shape with a thick base and slightly thinner walls.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers look set but still slightly soft.
- Let the cookie cups cool in the pan for 5 minutes to firm up, then transfer to a wire rack to cool completely before eating.
Notes
Ensure natural peanut butter is stirred well before use to avoid oily patches. Do not overbake as they will firm up while cooling. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180
- Sugar: 10
- Sodium: 120
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 18
- Fiber: 2
- Protein: 6
Keywords: peanut butter, chocolate chip, cookie cups, 3-ingredient dessert, gluten-free, easy baking, no mixer, quick dessert, healthy cookies