Peanut Butter Chocolate Chip Cookie Cups Recipe

There’s something magical about the first bite into a warm, gooey peanut butter chocolate chip cookie cup. The edges are perfectly golden and slightly crisp, while the center remains soft, melty, and packed with chocolatey goodness.

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I first made these cookie cups when I needed a quick dessert for a last-minute get-together. With a pantry full of baking basics and a trusty muffin tin, this treat came together in under an hour—and it was a hit. These cookie cups now make a regular appearance at birthday parties, bake sales, and lazy Sundays at home.

Let’s dive into what makes these cookie cups so irresistible.

Why You'll Love This Peanut Butter Chocolate Chip Cookie Cups Recipe

Get ready to fall in love with your new go-to dessert. These peanut butter chocolate chip cookie cups strike the perfect balance between comforting and indulgent.

First, they’re incredibly easy to make. No rolling, no chilling, no cookie scoops required. Just press the dough into a muffin tin, bake, and you’re done. It’s baking at its most convenient.

They’re also wonderfully kid-friendly. Both in flavor and fun—kids love helping press the dough into the pan and watching the centers puff up as they bake.

On top of that, these cookie cups are budget-friendly. With everyday pantry staples like flour, sugar, peanut butter, and chocolate chips, you won’t need to make any special trips to the store.

And let’s not forget how versatile they are. You can top them with a drizzle of melted chocolate, a mini peanut butter cup in the center, or a scoop of ice cream for a show-stopping dessert.

Once you try these, you’ll want to keep a batch ready in your freezer at all times. Let’s talk ingredients next.

Ingredients Notes

The beauty of these cookie cups lies in their simplicity. Every ingredient has a purpose, and when combined, they create a dessert that’s rich, satisfying, and hard to resist.

Start with the peanut butter—it’s the star of the show. I recommend using a creamy, no-stir peanut butter like Jif or Skippy for the best consistency. Natural peanut butters can be oily or dry, which might affect how the dough holds together.

The chocolate chips bring in that classic cookie flavor we all crave. Semi-sweet chips strike the perfect balance with the peanut butter, but you could swap in milk or dark chocolate depending on your preference. Use mini chocolate chips for more even distribution, or standard-size for bold, melty pockets.

Brown sugar adds a deep, molasses-like sweetness and helps keep the cookie cups soft and chewy. I prefer light brown sugar here, but dark brown sugar will work in a pinch and give the cups an extra hint of caramel flavor.

Don’t overlook the vanilla extract. A full teaspoon rounds out the flavor and gives these cookie cups that bakery-style aroma. Always go for pure vanilla if you can—imitation just doesn’t have the same warm finish.

You’ll need a standard 12-cup muffin tin for baking. Nonstick is great, but greasing it well or using paper liners ensures easy removal and intact cookie cups every time.

How To Make These Peanut Butter Chocolate Chip Cookie Cups

Making these cookie cups is straightforward and beginner-friendly. Whether you’re baking solo or with little helpers, the process is fun and fast.

Start by preheating your oven to 350°F (175°C). While that warms up, grease your muffin tin thoroughly or line each cup with paper liners. This is key to making sure the cookie cups release easily once baked.

In a large mixing bowl, cream together softened butter and brown sugar until the mixture is fluffy and lighter in color. This aeration helps give the cookie cups structure and that perfect chewy edge.

Next, beat in the peanut butter, egg, and vanilla extract. Stir until everything is fully incorporated. The dough will be thick and rich, with a smooth, peanut buttery aroma that’s hard to resist.

In a separate bowl, whisk together flour, baking soda, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Fold in the chocolate chips until evenly dispersed.

Now comes the fun part—scoop about 1½ tablespoons of dough into each muffin cup and press it down gently with your fingers or the back of a spoon to create an even layer. Don't worry if they don't look perfect—these puff up beautifully in the oven.

Bake for 10–12 minutes, or until the tops are golden and just set. They’ll still be soft in the center, and that’s exactly what you want. Let them cool in the tin for 10 minutes before removing to a wire rack.

Expect your kitchen to smell like a dream while they bake—and for the cookie cups to disappear almost as fast as you made them.

Storage Options

These cookie cups store wonderfully, making them perfect for make-ahead treats or packing into lunchboxes.

Once completely cooled, store the cookie cups in an airtight container at room temperature for up to 4 days. Keep them away from direct sunlight or heat to maintain their soft texture.

For longer storage, pop them into the fridge. They’ll last about a week chilled and firm up a bit, which some people even prefer.

You can also freeze them. Place cooled cookie cups in a freezer-safe bag or container, separating layers with parchment paper. They’ll keep for up to 3 months and can be thawed at room temp or warmed in the microwave for 10–15 seconds.

To reheat, a quick zap in the microwave brings back that just-baked texture. Try topping a warm one with ice cream for an easy dessert upgrade.

Variations and Substitutions

One of the best things about this recipe is how easily it adapts to your cravings or what you have in your pantry.

Craving even more peanut butter? Press a mini peanut butter cup into the center of each cookie cup right after baking. The warmth will melt it slightly, creating a rich, fudgy center.

Looking for a gluten-free version? Substitute your favorite 1-to-1 gluten-free flour blend in place of the all-purpose flour. The result is nearly identical, with that same chewy edge and soft middle.

If you want a nut-free version, swap the peanut butter for sunflower seed butter or a nut-free cookie butter. Just note that the flavor will be slightly different, but still delicious.

Add a sprinkle of flaky sea salt to the tops before baking for a sweet-and-salty finish that elevates every bite. It’s a simple touch that makes a big flavor impact.

Don’t be afraid to mix in extras like chopped nuts, white chocolate chips, or even a swirl of caramel. This recipe is your playground—experiment and make it yours.

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