Add chocolate chips to a perfect peanut butter cookie, bake, and add a peanut butter cup in the middle for a sweet, rich, and decadent dessert for two! This Peanut Butter Chocolate Chip Cookie is the perfect for date night or any special occasion.
During my single days, I learned to love single-serving desserts. If I have large pans of sweet temptations around, I WILL eat them. Can you relate?! So, over the years, I’ve amassed quite a collection of single-serving desserts.
Recently, I made this Peanut Butter Chocolate Chip Cookie for my husband and I. After trying it, he thought there would be a lot of people who would love this recipe. And, he said I should share it on the blog. So, if you are one of those people, you can thank my hubby. 😉
Now, I will warn you, this cookie is rich! You may need a glass of milk to help wash it down. But in my opinion, that adds to the experience, right? Additionally, you can also make four smaller cookies and use mini peanut butter cups too. Either way, you won’t have a whole counter full of cookies with this recipe.
Peanut Butter Chocolate Chip Cookie Equipment
For this recipe, as written, you’ll need an air fryer or an oven. In the recipe card below, I provide instructions for both cooking methods. But I have to say, my favorite way to make this cookie is in the air fryer. It’s just so much faster. And, I love not having to heat up the whole oven for a quick treat.
This is not sponsored, but I love my 3.7 quart Go-Wise Air Fryer. It’s the perfect size for one or two people. Recently, I bought a 6 quart Bella Pro Series Air Fryer which works really well too! While I personally haven’t tried it, I’m sure this would work in an oven-style air fryer too. But, you may need to adjust the cooking time.
Before baking, divide the cookie dough into two ramekins. The reason we use ramekins is for a thicker cookie. This will allow for a fluffy center to place the peanut butter cup.
I use 4″ inch ramekins that are about an inch deep. But, any ramekin similarly sized will be fine.
Finally, if you are using an air fryer, I recommend using a Canning Jar Lifter or Silicone Heat Resistant Tongs to remove the ramekins. After baking, be sure to place the hot ramekins on Potholders to protect your counter-tops (and fingers)!
Ingredient Recommendations
One of the worst things about some peanut butter cookies is that they are dry. To prevent this, the recipe uses a basic chocolate chip cookie base. Then to add more flavor, replace some of the butter with peanut butter. This will give you a moister cookie without sacrificing flavor!
For this recipe, I don’t recommend using natural peanut butter. Those varieties will be too thin and liquidy and give you a cookie that’s too wet. For the best results, use a conventional peanut butter (like Jif or Skippy).
This may be obvious, but when it comes to the peanut butter cup, you can’t go wrong with a Reese’s Peanut Butter Cup. You can find them at almost every grocery store, and they are yummy! You’ll need a standard size pack with two peanut butter cups.
Peanut Butter Chocolate Chip Cookie Prep Tips
Because air fryer cooking times and temperatures can vary, start checking the cookie at 7 minutes to check for doneness. In the oven or air fryer, you’ll want to bake these until they are slightly underdone and the edges are just starting to turn golden brown.
NOTE: In the air fryer, the tops will be darker than if you cook them in the oven.
When making this cookie, it’s better to under-bake it slightly. Because we are baking it in a ramekin, it will continue to cook slightly once it’s removed from the oven. Under-baking will also prevent the cookie from drying out.
To keep the cookie ratio correct, the recipe only uses one egg yolk. Don’t throw the leftover egg white away! Instead, store it in a small container in the fridge. Then, add it to your next egg breakfast. Or make a Small Batch of Flourless Chocolate Cookies.
Want More Peanut Butter and Chocolate Desserts?
If you’ve been around for the past year, you know I love chocolate and peanut butter together. This Peanut Butter Chocolate Chip cookie with a melty peanut butter cup in the middle is no exception. If you want to try some of my other peanut butter and chocolate desserts give these ones a try:
- No Bake Scotcheroos (Microwavable)
- Frozen Chocolate Peanut Butter Banana Pretzel Bites
- Peanut Butter Cup Cookies (Mini)
Or if you want to try some of my other single-serving desserts, these are equally as delicious:
- Air Fryer Apple Crisp (Single-Serving)
- Low-Carb Chocolate Lava Cake
- Microwavable Low-Carb Strawberry Shortcake
To see my whole collection of air fryer recipes, click here! Or you can find all my dessert recipes, here.
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Peanut Butter Chocolate Chip Cookie – For Two
Ingredients
- 2 tbsp Butter Softened
- ¼ cup Brown Sugar Packed
- 1 large Egg Yolk
- ½ tsp Vanilla Extract
- 2 tbsp Peanut Butter Creamy
- ¼ cup plus 1 tbsp All-Purpose Flour
- ¼ tsp Baking Soda
- ¼ tsp Salt
- 1/4 cup Semi-Sweet Chocolate Chips
- 2 standard-size Peanut Butter Cups
Instructions
- In a small mixing bowl, cream together softened butter and brown sugar until well mixed.
- Add the egg yolk, vanilla extract, and peanut butter and continue to mix until all ingredients are well combined.
- Add the flour, baking soda, salt, and gently mix until flour is just combined. Fold in the chocolate chips.
- Divide cookie dough between two, ungreased, 4" Ramekins.
Air Fryer Cooking Instructions
- Place ramekins in the air fryer, and baked at 350 degrees for 7-8 minutes.
Conventional Oven Instructions
- Preheat oven to 375 degrees. Bake for 12-15 minutes.
Final Assembly
- Using a hot pad, carefully, remove the ramekins from the air fryer or oven. Immediately, press an unwrapped peanut butter cup in the middle of each cookie.
- Serve and enjoy!
