Ingredients
Method
- Beat the softened butter with the brown sugar and granulated sugar until pale, fluffy, and creamy.
- Mix in the egg until fully blended, then add the peanut butter and vanilla and beat until smooth.
- Add the flour, baking soda, and salt and mix on low until just combined into a very soft dough.
- Cover the bowl and refrigerate the dough until firm enough to scoop easily.
- Heat the oven to 325°F (163°C) and generously grease mini muffin pans.
- Roll about one tablespoon of dough into balls and place them into the prepared muffin cups.
- Press your thumb into each ball to create a well and gently push the dough partway up the sides.
- Bake until the edges are lightly golden and the centers are set.
- Set the pan on a rack and, while the cookies are still warm, gently press the centers again to deepen the wells.
- Let the cookie cups cool briefly, then carefully remove them and allow them to cool completely on a rack.
- Melt the chopped chocolate with the oil until smooth, then let it cool slightly.
- Gently fold the mascarpone into the melted chocolate until creamy and fully combined.
- Spoon a generous teaspoon of filling into each cooled cookie cup and add toppings if desired.
Nutrition
Notes
These little cookie cups disappear fast, so don’t be surprised if they’re gone before they fully cool. The creamy chocolate centers stay soft and rich, making them perfect for sharing or sneaking straight from the tray.