Peanut Butter Chocolate Chip Cookie Cups Recipe

There’s something magical about the first bite of a freshly baked Peanut Butter Chocolate Chip Cookie Cup. The edges are crisp and golden, the centers soft and chewy, and the rich combination of peanut butter and melty chocolate chips is pure comfort in dessert form.

I created this recipe one rainy afternoon when I had an intense craving for both cookies and peanut butter cups. Instead of choosing one, I fused them into one irresistible treat. These little cookie cups are now my go-to dessert for bake sales, after-school snacks, and spontaneous weeknight cravings.

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

Get ready to meet your new favorite dessert! These cookie cups have everything you love in a classic cookie—plus the bonus of an ultra-fun shape and satisfying center.

First, they’re quick and easy to make. You don’t need any fancy equipment or ingredients, and the dough comes together in minutes. Just mix, scoop, and bake. Perfect for beginner bakers or anyone short on time.

They’re also perfectly portioned. Made in a mini muffin pan, these cookie cups are bite-sized bundles of joy. Great for lunchboxes, party platters, or portion control (if you can eat just one!).

You’ll also love that they’re family-friendly and freezer-friendly. Kids adore the combination of peanut butter and chocolate, and these cups freeze beautifully—just pop them in a container and enjoy whenever the craving strikes.

And lastly, this recipe is versatile. You can change up the chips, add a mini peanut butter cup in the center, or even swirl in some jam for a PB&J twist. The possibilities are deliciously endless.

Ingredients Notes

The beauty of these cookie cups lies in their simplicity. Each ingredient plays a starring role in creating that signature texture and flavor.

Peanut butter is the heart of the recipe. I recommend using creamy peanut butter for the smoothest dough and even distribution. Natural peanut butter can work too, but make sure it’s well-stirred and not too oily or dry.

Butter adds richness and helps the cookie cups brown perfectly around the edges. Use unsalted butter so you can control the saltiness yourself, and make sure it’s softened before creaming with the sugars for best results.

Brown sugar gives these cookie cups a chewy texture and deep, caramelized flavor. I use light brown sugar, but dark brown will work too if you want a richer molasses undertone.

Chocolate chips bring the indulgence. I prefer mini semi-sweet chocolate chips because they distribute evenly and melt into every bite. Feel free to use milk chocolate or even a chopped chocolate bar for pools of gooey chocolate.

To bake these into perfect little cups, you’ll need a mini muffin pan. A nonstick version works best, but make sure to grease it well or use paper liners to prevent sticking. A cookie scoop is also helpful to evenly portion the dough.

How to Make These Peanut Butter Chocolate Chip Cookie Cups

Making these cookie cups is as fun as eating them. You’ll be amazed at how easily they come together.

Start by preheating your oven to 350°F. Grease your mini muffin pan generously or line with mini paper liners. This will prevent sticking and ensure easy removal after baking.

In a large bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes using a hand mixer or stand mixer. Don’t rush this step—it creates the base for a perfect cookie texture.

Add the egg and vanilla extract and beat again until fully incorporated. Scrape down the sides of the bowl as needed to make sure everything mixes evenly.

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix—this can make the cookie cups tough.

Fold in the mini chocolate chips by hand using a spatula. This ensures they’re evenly distributed without breaking up the dough. Then, using a small cookie scoop or spoon, portion the dough into your prepared muffin pan, filling each cup about ¾ full.

Bake the cookie cups for 10–12 minutes, or until the tops are lightly golden and the centers look just set. They’ll continue to cook slightly in the pan after removing from the oven, so don’t overbake.

Let the cookie cups cool in the pan for about 5 minutes before gently removing them to a wire rack. If desired, press a few extra chocolate chips into the tops while they’re still warm for that perfect bakery-style finish.

Storage Options

One of the best things about these cookie cups is how well they store, making them ideal for make-ahead treats or gifting.

At room temperature, you can store the cooled cookie cups in an airtight container for up to 4 days. Just make sure they’re completely cooled before sealing to prevent condensation and sogginess.

In the fridge, they’ll stay fresh for about a week, though the texture may firm up a bit. Let them sit at room temp for a few minutes before serving to bring back some softness.

Freezing is also a great option. Place the cookie cups in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag or container. They’ll keep well for up to 3 months and are perfect for popping into lunchboxes or last-minute desserts.

To reheat, a quick 5–10 seconds in the microwave will bring them back to warm, gooey perfection—especially if you want that melty chocolate center again.

Variations and Substitutions

This recipe is a great base for getting creative. You can easily adapt it to suit your pantry or your preferences.

If you’re not a fan of peanut butter, try using almond butter or cashew butter. Just note that the flavor and texture will change slightly depending on the consistency of the nut butter.

Want to add more chocolate? Pop a mini peanut butter cup or a chocolate kiss in the center of each cookie cup right after baking. The residual heat will soften it just enough to melt slightly into the cookie.

Try mixing in chopped nuts, like walnuts or pecans, for added crunch and richness. This is a great way to add texture and balance the sweetness.

Swap out the chocolate chips for butterscotch, white chocolate, or peanut butter chips for a fun twist. Or combine a few types for a triple-chip delight!

If you’re baking for allergies, you can experiment with gluten-free flour blends or dairy-free butters. Just be sure to watch the texture, and consider adding a tablespoon of milk or plant-based milk if the dough seems too dry.

Don’t be afraid to play around and make these cookie cups your own. Whether you stick to the classic combo or try something totally new, they’re guaranteed to be a crowd-pleaser.

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