Peanut Butter Chocolate Chip Cookie Cups Recipe

There's something absolutely magical about the combination of peanut butter and chocolate—rich, nutty, sweet, and just the right amount of indulgent. Now imagine that glorious duo baked into soft, golden cookie cups with melty chocolate chips nestled in every bite.

this Recipe

I first whipped these up during a late-night craving and a half-empty jar of peanut butter staring me down. They’ve since become my go-to treat for everything from school bake sales to cozy weekends at home. And the best part? They’re super easy to make, with pantry staples and zero fuss.

These cookie cups come together in under 30 minutes and require no fancy tools—just a muffin tin and a little sweet tooth. Let’s dive into why these Peanut Butter Chocolate Chip Cookie Cups deserve a spot in your dessert rotation.

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

Get ready to fall in love with your new favorite dessert. These cookie cups combine the chewy edges of a cookie with a gooey, chocolate-studded center—all packed into a handheld bite.

First off, they’re incredibly quick and easy to prepare. No chilling, no complicated dough steps—just mix, scoop, and bake. Perfect for busy parents or late-night snackers.

They’re also budget-friendly. You likely already have everything you need on hand: flour, sugar, eggs, peanut butter, and chocolate chips. No last-minute grocery runs required.

These cookie cups are kid-approved and party-perfect. Their cupcake-like shape makes them ideal for sharing, packing in lunchboxes, or setting out at gatherings. Plus, they look impressive without any decorating effort.

Lastly, they’re versatile enough to customize. You can easily swap the chocolate chips for M&Ms, add chopped nuts, or use crunchy peanut butter for extra texture. The base recipe is endlessly adaptable.

Next, let’s take a look at what goes into making this sweet treat.

Ingredients Notes

The magic of these cookie cups lies in just a handful of everyday ingredients that come together to create something truly special. Each one plays a role in delivering that perfect balance of chewy, soft, and chocolatey.

Peanut butter is, of course, the star. I use creamy peanut butter for that smooth, rich texture that melds perfectly with the dough. Natural peanut butters (the kind that separate) can work, but they change the consistency and sometimes require slight adjustments to the flour.

Butter provides richness and helps achieve that soft, slightly crisp edge. I recommend using unsalted butter so you can control the salt content yourself. Make sure it’s softened but not melted to get the right cookie texture.

Brown sugar and granulated sugar both bring sweetness, but brown sugar adds that slight molasses flavor and a chewy texture. I use slightly more brown sugar than white for optimal softness.

All-purpose flour forms the structure of the dough. Be sure to measure it correctly—scoop and level, or weigh it if you can—to avoid dry or crumbly cups.

Chocolate chips are the melty reward in every bite. Semi-sweet chips are my favorite for balance, but milk or dark chocolate works just as well. Mini chips also distribute more evenly if you like chocolate in every mouthful.

You’ll also need a standard 12-cup muffin tin, plus a hand or stand mixer for creaming the butter and sugars. A small cookie scoop makes portioning the dough easy and even.

How To Make These Peanut Butter Chocolate Chip Cookie Cups

Creating these irresistible cookie cups is simpler than you might think. Let me walk you through each step so you get perfect results every time.

Start by preheating your oven to 350°F (175°C) and lightly greasing a 12-cup muffin pan. You can also use paper liners if you prefer an easier cleanup or plan to transport them.

In a large bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy—about 2-3 minutes. This step helps incorporate air and sets the stage for a tender texture.

Next, add the egg and vanilla extract. Mix just until combined. Don’t overmix here—you want everything just blended to keep the dough tender.

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, mixing until a soft dough forms. Gently fold in the chocolate chips last.

Using a cookie scoop or spoon, portion the dough evenly into each muffin cup, filling each about ¾ full. Press down lightly with your fingers or the back of a spoon to flatten the tops slightly—they’ll puff up as they bake.

Bake for 10–12 minutes, or until the edges are golden brown and the centers look just set. They’ll continue to firm up as they cool, so don’t wait for them to look fully done in the oven.

Let the cookie cups cool in the pan for at least 10 minutes before gently removing them. A butter knife can help lift them out cleanly. Once cooled, the edges will be slightly crisp while the centers stay soft and gooey.

Storage Options

These cookie cups store beautifully, making them ideal for make-ahead treats or batch baking.

At room temperature, store them in an airtight container for up to 4 days. Slip in a slice of bread to keep them extra soft.

For longer storage, pop them in the fridge. They’ll stay fresh for up to a week—just let them come to room temp before serving or warm them briefly in the microwave.

To freeze, arrange the baked and cooled cookie cups in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag or airtight container. They’ll keep for up to 3 months and can be thawed or microwaved as needed.

When reheating, a quick 10-15 seconds in the microwave brings back that soft, warm center. Add a scoop of vanilla ice cream on top for a decadent dessert.

Variations and Substitutions

One of the best things about these cookie cups is how flexible the recipe is. You can tweak it to suit your taste or what you have in the pantry.

Want a bit more texture? Use crunchy peanut butter instead of creamy. It adds an extra nutty bite and a rustic feel that peanut lovers will adore.

If you're out of chocolate chips, try chopped peanut butter cups or mini M&Ms instead. The melted pockets of candy add a fun twist that kids especially enjoy.

Need a gluten-free option? Substitute the flour with a 1:1 gluten-free baking blend. I’ve tested this with great success, though you may need to chill the dough for 10–15 minutes to help it hold its shape.

For a holiday version, press a mini peanut butter cup or chocolate kiss into the center of each cookie right after baking. This makes them look extra festive and gives them a bonus burst of chocolate.

If you're baking for someone with allergies, you can use sunflower seed butter instead of peanut butter. It gives a similar texture and taste while keeping the recipe nut-free.

Don’t be afraid to experiment. This dough is forgiving, and you’ll discover your own signature cookie cup in no time.

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