Peanut Butter Chocolate Chip Cookie Cups Recipe

There's something magical about the scent of freshly baked cookie cups filling the kitchen—warm, nutty peanut butter mingling with the sweet aroma of melting chocolate. These Peanut Butter Chocolate Chip Cookie Cups are the perfect handheld treat, with a golden exterior and a soft, gooey center that delivers pure joy in every bite.

this Recipe

I first made these when I needed a last-minute dessert for a birthday party and only had pantry staples on hand. Not only did they disappear within minutes, but guests still ask for them years later. They're quick, easy, and guaranteed to satisfy both kids and adults alike.

Let’s dive into why these irresistible cookie cups deserve a spot in your regular dessert rotation.

Why You'll Love These Peanut Butter Chocolate Chip Cookie Cups

Get ready to meet your new go-to treat for every occasion. These cookie cups aren’t just delicious—they’re a total win for busy bakers and sweet tooths alike.

First off, they’re fast and foolproof. The dough comes together in one bowl, no chilling required. In less than 30 minutes, you’ll have a dozen warm, golden cookie cups ready to serve.

They’re budget-friendly, too. With basic pantry ingredients like flour, sugar, and peanut butter, you don’t need any fancy or expensive items to create something seriously special.

Portability is another win. Since these are baked in a muffin tin, they hold their shape perfectly and are easy to pack into lunchboxes, party trays, or picnic baskets without crumbling.

And let’s not forget how customizable they are. Swap in white chocolate chips, drizzle with caramel, or press a mini peanut butter cup into the center right after baking. There are endless ways to make them your own.

Now that you’re in love with the idea, let’s take a closer look at the ingredients that make these cookie cups shine.

Ingredients Notes

The beauty of this recipe lies in its simplicity. Each ingredient plays a starring role, creating that perfect harmony of sweet, salty, chewy, and crunchy.

Creamy peanut butter forms the rich, nutty base of the dough. I recommend using a standard shelf-stable peanut butter like Jif or Skippy for the best texture. Natural varieties can be too oily or dry, which may affect the final consistency.

Unsalted butter, softened to room temperature, blends smoothly into the peanut butter and provides a tender texture. If you only have salted butter, you can use it—just reduce the added salt slightly.

Brown sugar and granulated sugar work together to give the cookie cups their ideal balance of chewy and crisp. The brown sugar also deepens the flavor with a subtle molasses note that complements the peanut butter beautifully.

All-purpose flour and baking soda give structure and lift to the dough. Make sure to spoon and level your flour to avoid dry, crumbly cookies.

And of course, the stars of the show: semi-sweet chocolate chips. They melt into little pockets of goodness in every bite. You can use mini chips for more even distribution or regular ones for bold chocolate bursts.

No fancy tools needed here—just a standard muffin tin and a hand or stand mixer to bring everything together.

How To Make These Peanut Butter Chocolate Chip Cookie Cups

Whipping up these cookie cups is as easy as it gets, but let’s walk through the process to make sure every bite turns out just right.

Start by preheating your oven to 350°F (175°C) and lightly greasing a 12-cup muffin tin. This helps the cookie cups pop out easily once baked, especially if you’re not using liners.

In a large bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy. This step is key—give it at least 2-3 minutes to incorporate air for a soft texture.

Add the egg and vanilla extract, mixing until smooth. Then sprinkle in your flour, baking soda, and salt, mixing just until combined. Avoid overmixing, as it can lead to dense cups.

Fold in the chocolate chips by hand, making sure they’re evenly distributed throughout the dough. Scoop the dough into your prepared muffin tin, filling each cup about ¾ of the way full.

Bake for 10-12 minutes, or until the tops are just set and slightly golden. They’ll puff up as they bake and sink slightly when cooling—that’s normal and makes for the perfect chewy center.

Let the cookie cups cool in the pan for at least 10 minutes before gently removing. They’ll firm up as they cool, making them easier to handle.

From prep to cooling, you’ll have a tray of warm, gooey cookie cups in under 30 minutes—just enough time to brew a cup of coffee and prepare for compliments.

Storage Options

These cookie cups store beautifully, making them perfect for make-ahead treats or leftovers (if you’re lucky enough to have any!).

For short-term storage, keep them in an airtight container at room temperature for up to 4 days. They stay soft and chewy, especially if you add a slice of bread to the container to maintain moisture.

If you want to keep them longer, freeze them. Place cooled cookie cups in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container. They’ll stay fresh for up to 2 months.

To reheat, simply microwave a cookie cup for 10-15 seconds to bring back that just-baked warmth and melty chocolate magic. You can also pop them in a low oven for 5 minutes to gently refresh the texture.

Variations and Substitutions

These cookie cups are endlessly adaptable, which makes them a favorite in my kitchen.

If you want a stronger peanut butter punch, try adding a mini peanut butter cup or a dollop of peanut butter to the center of each cookie cup right after baking. Press gently and let it melt into the center for a gooey surprise.

Swap out the chocolate chips for white chocolate, butterscotch, or even peanut butter chips for a fun twist. You could also stir in chopped nuts like pecans or walnuts for added crunch.

For a gluten-free version, substitute a 1:1 gluten-free baking blend. Be sure to check that all your other ingredients are gluten-free, especially the peanut butter and chocolate chips.

Want to make these dairy-free? Use vegan butter and dairy-free chocolate chips. The texture will still be soft and delicious.

Finally, feel free to make them mini! Use a mini muffin tin and reduce the bake time to 8-9 minutes for bite-sized bliss.

No matter how you mix them up, these cookie cups are a guaranteed hit. Play around with flavors and textures until you find your family’s favorite combo—you really can’t go wrong.

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