Peanut Butter Chocolate Chip Cookie Cup Ice Cream Sundae
⅔ cup Creamy peanut butter
3 tbsp Tillamook Unsalted Butter, softened
⅓ cup Brown sugar
1 Large egg
½ tsp Vanilla extract
6 tbsp Whole wheat pastry flour, 1-to-1 gluten-free flour blend, or whole wheat white flour
½ tsp Baking soda
¼ tsp Salt
¼ cup Mini chocolate chips
Toppings: chocolate sauce, peanut butter, mini chocolate chips, cherries
Preheat oven to 325ºF and grease 12-cup muffin pan with oil, or line with cups (silicone molds work great here). Set aside.
In mixing bowl using electric mixer on medium-high speed, beat together peanut butter with softened butter until creamy. Add in sugar, beating until light and fluffy. Add egg and vanilla mixing on low-medium speed until combined.
Add in flour, baking soda, and salt mixing on low speed. Fold in mini chocolate chips. Dough should feel soft like normal cookie dough, but not too sticky.
Evenly distribute cookie dough into 10 cups in muffin pan, pressing up against the side of the cup. Bake for 15-20 minutes; cookie dough will rise slightly. Once the pan is removed from the oven, use back of round tablespoon to press dough down to create cup.
Transfer to freezer for 15-20 minutes to chill before removing cups from pan.
Assemble Ice Cream Sundaes:
Scoop Old-Fashioned Vanilla Ice Cream into cookie up; add desired toppings and dig in!