Peanut Butter Chocolate Chip Cookie Cups Recipe

There's something magical about the way peanut butter and chocolate come together — rich, nutty, melty, and sweet. These Peanut Butter Chocolate Chip Cookie Cups take that timeless combo and elevate it into soft, chewy cookie cups with a gooey center that practically melts in your mouth.

I first whipped these up for a last-minute bake sale, and let’s just say they never made it to the table. My kids devoured them right off the cooling rack! They’re quick, easy, and irresistibly indulgent — perfect for after-school snacks, parties, or late-night cravings.

These delightful cookie cups come together with pantry staples, bake in under 15 minutes, and are just the right size for satisfying your sweet tooth.

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

Once you try these, you’ll understand why they’re in heavy rotation in our house. This dessert brings serious flavor and comfort in a bite-sized format that’s fun and easy to serve.

They’re ultra-easy to make.
No fancy tools or chilling time required here — just mix, scoop, and bake. The dough comes together in one bowl, making cleanup a breeze.

Perfectly portioned for snacking or sharing.
Unlike full-sized cookies that might spread too much or bake unevenly, these bake up perfectly every time in a mini muffin tin. They’re ideal for lunchboxes or dessert platters.

They freeze beautifully.
Make a double batch and freeze the extras! Just pop one in the microwave for 10–15 seconds, and it’s like freshly baked all over again.

They’re totally customizable.
Don’t love chocolate chips? Swap them for mini peanut butter cups, M&Ms, or even chopped pretzels. These cookie cups are ready to play.

Whether you're baking for a crowd or just looking to treat yourself, these cookie cups always deliver. Let’s take a look at what you’ll need.

Ingredients Notes

This recipe is all about balancing rich, creamy peanut butter with sweet chocolate chips and a soft, chewy cookie base. The ingredients are straightforward, and most are likely already in your pantry.

Peanut Butter is the star of the show. I recommend using a traditional creamy peanut butter like Jif or Skippy. Natural peanut butters tend to be too oily or dry for this dough and may affect texture and spread.

Brown Sugar adds moisture and deep, caramel-like flavor. It’s key to creating that soft, melt-in-your-mouth bite. You can use light or dark brown sugar — both work beautifully, though dark brown will offer a richer flavor.

Butter brings richness and helps bind everything together. Be sure your butter is softened but not melted. Room temperature butter creams better with the sugar and contributes to that perfect chewy texture.

Chocolate Chips — semi-sweet or milk chocolate are both excellent here. I prefer mini chips because they distribute more evenly throughout the small cookie cups, giving you gooey chocolate in every bite.

All-Purpose Flour and Baking Soda keep everything together. Measure the flour carefully (ideally using a kitchen scale or spoon-and-level method) to avoid dry dough. And don’t forget the baking soda — it helps the cups rise just enough to stay soft in the middle.

All you need equipment-wise is a mini muffin pan, a hand or stand mixer, and a mixing bowl. If you have a small cookie scoop, it’ll make portioning even easier.

How To Make These Peanut Butter Chocolate Chip Cookie Cups

Making these cookie cups is as fun as eating them. The process is simple and satisfying — perfect for beginner bakers or baking with kids.

Start by preheating your oven to 350°F (175°C). Lightly grease a mini muffin pan with nonstick spray or butter. This ensures the cookie cups release easily after baking.

In a large bowl, cream together the butter, peanut butter, and brown sugar until the mixture is light and fluffy. This step is essential for creating that soft, chewy texture, so don’t rush it — beat for at least 2–3 minutes.

Add in the egg and vanilla extract, and beat until well combined. The dough should be smooth and creamy. Scrape down the sides of the bowl as needed to make sure everything is fully incorporated.

In a separate bowl, whisk together the flour, baking soda, and a pinch of salt. Gradually add the dry mixture into the wet ingredients, mixing until just combined. Be careful not to overmix — this can lead to tough cookies.

Fold in your chocolate chips using a spatula or wooden spoon. The dough will be thick but soft. Use a small cookie scoop or tablespoon to portion the dough into the greased muffin tin, filling each cup about ¾ full.

Bake for 10–12 minutes, or until the tops are lightly golden and the centers look just set. Don’t overbake — they’ll continue to cook slightly in the pan after you pull them from the oven.

Let the cookie cups cool in the pan for 10 minutes before transferring to a wire rack. If they’re stuck, gently run a butter knife around the edges to loosen them.

In just about 25 minutes from start to finish, you’ll have a tray of warm, soft, peanut-buttery cookie cups ready to enjoy.

Storage Options

These cookie cups are great for baking ahead or saving leftovers — if you have any!

Store cooled cookie cups in an airtight container at room temperature for up to 4 days. Keep them out of direct sunlight or heat to avoid melting the chocolate.

For longer storage, pop them in a freezer-safe container or zip-top bag and freeze for up to 3 months. Place parchment between layers to prevent sticking.

To thaw, simply let them sit at room temperature for an hour, or reheat individual cookie cups in the microwave for 10–15 seconds. They’ll taste like they just came out of the oven.

Avoid storing them in the fridge, as that tends to dry them out more quickly.

Variations and Substitutions

These cookie cups are endlessly adaptable, so feel free to make them your own.

Swap the chocolate chips for mini peanut butter cups for a double peanut butter punch. Just press one into the center of each dough ball before baking.

Use almond butter or sunflower seed butter for a peanut-free version. Make sure the alternative nut butter is creamy and not too oily for best results.

Try a gluten-free flour blend (1:1 swap) to make these GF-friendly. I’ve had great results using King Arthur’s Measure-for-Measure flour with no noticeable difference in texture.

Mix in chopped nuts, pretzels, or even toffee bits for added crunch and flavor. Just keep mix-ins under ¾ cup total to avoid overwhelming the dough.

Add a surprise center by inserting a square of chocolate, caramel candy, or jam in the middle of each cup before baking. It’s a fun way to customize each batch.

Experimenting with flavors and textures can be half the fun. These cookie cups are forgiving and delicious no matter what twist you add!

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