Can I make these gluten-free?

Yes. Substitute a 1:1 gluten-free flour blend and check bake time — sometimes they brown faster. Almond flour versions work but need more binder.

Can I use refrigerated store-bought dough?

Absolutely. This is one of the top Store Bought Cookie Dough Recipes shortcuts. Press dough into cups and bake a minute or two longer if needed.

Either you used too soft a dough or overbaked. Try chilling the pressed dough in the pan for 10 minutes before baking next time.

Totally. Kids love the peanut butter + choc combo. If serving to young kids, skip any alcohol-based fillings or boozy glazes, ok?

Bake and freeze. Rewarm and fill the centers when ready to serve.

Scale

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Heat the oven to 350°F (175°C). Lightly grease a standard muffin tin or use silicone liners.
Whisk the flour, baking soda and salt together in a bowl; set aside.
In a separate, larger bowl, cream the softened butter with the brown and granulated sugars until smooth and slightly fluffy. Beat in the vanilla, then add the egg and mix until incorporated.
Add the dry mixture to the butter mixture in two additions, stirring just until no streaks of flour remain. Fold in half of the chocolate chips.
Portion the cookie dough into the muffin cups (about 2/3 full each). Press the dough gently so the surface is even. Bake 10–12 minutes, or until the edges turn light golden. Remove from oven and allow the cups to rest in the tin for 4–5 minutes.
While the cookies cool, blend the peanut butter with the powdered sugar in a small bowl until creamy and smooth.
After the cookie shells have cooled slightly but are still warm, press the center of each one with the back of a spoon to form a shallow well. Let the cups cool completely in the tin.
Spoon a generous dollop of the peanut butter filling into each indentation. Scatter the remaining chocolate chips on top of the filling.
Optional: melt a few chocolate chips and drizzle a little over the finished cups for extra flair.
Chill the cookie cups in the fridge for 10–15 minutes to set the filling, then serve.

Don’t overbake. Pull the cups when the edges are just golden so the interiors stay soft.
If your dough is very soft, chill scooped dough in the muffin tin for 10 minutes before baking to help the cups hold shape.
Make-ahead: store in an airtight container in the fridge for up to 4 days, or freeze baked cups (unfilled or filled) for longer storage.