Peanut Butter Chocolate Chip Cookie Cups Recipe

There's something magical about the smell of warm peanut butter and melty chocolate filling the kitchen. These Peanut Butter Chocolate Chip Cookie Cups are the perfect blend of crispy edges, gooey centers, and just the right amount of sweetness.

I created these on a whim one afternoon when I wanted something rich and satisfying without having to frost or decorate anything. They've since become my go-to treat for parties, bake sales, and rainy-day baking sessions with the kids. Best of all, they're super easy and incredibly rewarding with every bite.

Let’s dive into why you’ll want to make these over and over again.

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

Get ready to fall in love with your new favorite cookie-meets-cupcake hybrid. These Peanut Butter Chocolate Chip Cookie Cups are the ultimate comfort dessert with the easiest prep.

First, they’re incredibly easy to make. You don’t need any fancy equipment or chilling time. Just mix, scoop into a muffin tin, and bake. Perfect for last-minute dessert cravings or unexpected guests.

They're also wonderfully portable and mess-free. Because they’re baked in muffin tins, these cookie cups hold their shape and are easy to pack in lunchboxes or take on the go without crumbling.

Budget-friendly ingredients make this recipe a smart choice. You likely already have everything you need in your pantry—no expensive or hard-to-find items required.

Last but not least, these cookie cups are endlessly customizable. You can switch up the chips, add a surprise center, or even make them gluten-free with a few simple tweaks. Let your creativity run wild!

Now that you’re excited, let’s take a closer look at what goes into these dreamy little cups of joy.

Ingredient Notes

The beauty of these cookie cups lies in how simple the ingredients are. Each one brings something special to the texture and flavor of the final product.

Peanut butter is the star of the show here. I recommend using a creamy, shelf-stable brand like Jif or Skippy. Natural peanut butters can work, but they’ll create a more crumbly texture unless stirred very thoroughly. The peanut butter gives these cookie cups their signature richness and depth of flavor.

Butter adds that classic, buttery cookie taste and helps the edges crisp up beautifully. Be sure to use unsalted butter so you can control the salt level. Let it soften at room temperature for easier mixing.

Brown sugar and granulated sugar work together to create the perfect texture—chewy and soft with just enough caramelized sweetness. The brown sugar adds moisture and a deeper molasses flavor that complements the peanut butter wonderfully.

Chocolate chips are the melty reward in every bite. Semi-sweet is a great go-to, but milk or dark chocolate chips work too depending on your taste. Mini chips also distribute more evenly throughout the dough, ensuring chocolate in every mouthful.

You’ll also need all-purpose flour, baking soda, vanilla extract, and an egg—the usual cookie suspects. They give the dough structure and lift, rounding out this no-fuss, no-fail treat.

As for equipment, a standard 12-cup muffin tin is all you need. No liners required—just a little nonstick spray or butter and you're good to go.

How To Make These Peanut Butter Chocolate Chip Cookie Cups

Making these cookie cups is as fun as it is simple. You’ll be amazed at how quickly they come together.

Start by preheating your oven to 350°F (175°C) and greasing your muffin tin well. You want each cup to release easily once baked. If your pan tends to stick, a light dusting of flour after greasing can help.

In a large mixing bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar. Beat until smooth and fluffy, about 2–3 minutes. This step is key to getting that tender, melt-in-your-mouth texture.

Crack in the egg and pour in the vanilla extract. Beat again until everything is fully incorporated. The mixture should look creamy and slightly lighter in color.

In a separate bowl, whisk together the flour and baking soda. Slowly add this to the wet mixture, stirring just until combined. Overmixing can make the cups tough, so stop once you no longer see streaks of flour.

Fold in the chocolate chips gently with a spatula. Scoop the dough evenly into your prepared muffin tin, filling each well about three-quarters full. The dough will spread and puff up beautifully during baking.

Bake for 12–14 minutes, or until the edges are golden and the centers are just set. They’ll continue to cook slightly as they cool in the pan, so don’t worry if they seem a touch soft at first.

Let the cookie cups cool in the pan for at least 10 minutes before attempting to remove them. A thin knife or offset spatula helps lift them out cleanly.

In under 30 minutes, you’ll have a dozen golden, gooey peanut butter cookie cups ready to devour.

Storage Options

These cookie cups store beautifully, making them perfect for make-ahead treats or leftovers—if you have any!

To store at room temperature, place the cooled cookie cups in an airtight container. They’ll stay soft and delicious for up to 5 days.

For longer storage, refrigerate them in a sealed container. This can extend their life to about a week, though they may lose a bit of softness. A quick microwave zap brings them right back to warm, gooey perfection.

You can also freeze these for up to 3 months. Wrap each cup individually in plastic wrap and store in a zip-top freezer bag. Thaw at room temperature or reheat from frozen in the microwave for about 20 seconds.

Reheating is simple—just pop one or two in the microwave for 10–15 seconds for that fresh-from-the-oven texture and aroma.

Variations and Substitutions

One of the best things about these cookie cups is how easy they are to personalize. Here are some fun and tasty ways to switch things up:

Try swapping the chocolate chips for peanut butter chips, butterscotch chips, or even a mix of all three. It adds a fun twist and keeps each bite exciting.

Want to make these even more decadent? Press a mini peanut butter cup or a Rolo into the center of each cookie cup right after baking. The melted surprise in the middle is irresistible.

For a salty-sweet contrast, sprinkle a bit of flaky sea salt on top right before baking. It adds a gourmet flair and really brings out the peanut butter flavor.

If you need a gluten-free option, substitute a 1:1 gluten-free baking flour. Just be sure it includes xanthan gum for structure.

You can even reduce the sugar slightly or use coconut sugar for a less refined version—though the texture may change slightly, the results are still delicious.

Don’t be afraid to get creative. These cookie cups are a fantastic base recipe that adapts beautifully to whatever you’re in the mood for.

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