Peanut Butter Chocolate Chip Cookie Cups Recipe

There’s something utterly irresistible about the combo of rich peanut butter and gooey chocolate chips—and when they come together in the form of warm, golden cookie cups, it’s pure dessert magic. The crisp edges, soft centers, and melty chocolate make these treats an instant crowd-pleaser.

this Recipe

I first whipped up a batch of these cookie cups for a last-minute bake sale, and they were gone in a flash. Since then, they’ve become a staple in my dessert rotation—not just because they’re indulgently delicious, but because they’re so incredibly easy to make.

Let’s dive into everything that makes these Peanut Butter Chocolate Chip Cookie Cups a must-bake for any occasion.

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

Get ready to meet your new go-to treat. These cookie cups combine two classic flavors in one adorable, portion-perfect package.

First and foremost, these cookie cups are quick and easy to make. With just a few pantry staples and about 10 minutes of prep time, you can have these baking while you tackle dinner or help with homework.

They’re also great for portion control—each cup is baked in a muffin tin, so you get consistent, snack-sized portions. Perfect for packing in lunchboxes, serving at parties, or freezing for later.

Budget-friendly ingredients are another bonus. Peanut butter, flour, sugar, and chocolate chips are probably already in your pantry, making this recipe an affordable option for families or last-minute entertaining.

And finally, they’re incredibly versatile. Want to add a caramel center? Swap out the chocolate chips for white chocolate or toffee bits? This dough can handle it all, which means you’ll never get bored of making them.

Ready to start baking? Let’s look at what you’ll need.

Ingredients Notes

The magic of these cookie cups comes from a handful of classic ingredients that bring big flavor with minimal effort.

Peanut butter is, of course, the star of the show. For best results, use a creamy, no-stir variety like Jif or Skippy. Natural peanut butters with separated oils can affect the texture and consistency of the dough, so stick with the smooth stuff.

Butter adds richness and structure. I recommend using unsalted butter and softening it at room temperature for about 30 minutes before baking. This ensures it creams easily with the sugars and gives the cookie cups that soft, chewy bite.

Brown sugar is essential for the chewy, slightly caramelized flavor we all love in cookies. Use light brown sugar for a milder taste, or go for dark brown sugar if you want deeper molasses notes.

Chocolate chips bring that melty, chocolatey goodness to every bite. I like using semi-sweet chips, but feel free to mix in milk or dark chocolate if that’s more your speed. Mini chips also work great for more even distribution.

You’ll also need all-purpose flour, baking soda, an egg, vanilla extract, and a standard muffin tin to get that classic cup shape. No fancy tools required—just a mixing bowl, a hand mixer (or stand mixer), and a cookie scoop if you want to keep things neat.

How To Make These Peanut Butter Chocolate Chip Cookie Cups

Making these cookie cups is as easy as making standard cookies—just baked in a muffin tin for extra fun and flair.

Start by preheating your oven to 350°F and greasing a standard 12-cup muffin pan. You can use cooking spray or a little butter. This step is key to ensuring the cups release easily once baked.

In a large bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar. Beat on medium speed until the mixture is light and fluffy—about 2 to 3 minutes. This step helps incorporate air, which gives the cups a soft texture.

Add in the egg and vanilla extract, mixing just until combined. Scrape down the sides of the bowl to make sure everything is well incorporated.

Next, stir in the flour and baking soda. Mix until just combined—don’t overmix, or the cookie cups may turn out dense. Fold in the chocolate chips last, using a spatula to distribute them evenly throughout the dough.

Using a medium cookie scoop or spoon, divide the dough evenly among the muffin cups. Each cup should be about two-thirds full. The dough will spread and puff up slightly as it bakes.

Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers look just set. Don’t overbake—these are best with soft, chewy middles. Let the cups cool in the pan for 5 to 10 minutes, then use a butter knife to gently lift them out and transfer to a wire rack to finish cooling.

From start to finish, these cookie cups come together in just about 25 minutes. Expect your kitchen to smell like heaven while they bake!

Storage Options

These cookie cups store beautifully, making them perfect for prepping ahead or gifting.

At room temperature, you can store them in an airtight container for up to 5 days. I like to line the container with a paper towel to absorb any excess moisture and keep the tops from getting sticky.

In the fridge, they’ll last a bit longer—up to a week—but be sure to bring them back to room temperature before serving for the best texture and flavor.

They also freeze wonderfully. Place cooled cookie cups in a freezer-safe zip-top bag or container, separating layers with parchment paper. They’ll keep for up to 3 months. To enjoy, just thaw at room temp or pop in the microwave for 10-15 seconds for that fresh-baked taste.

To reheat, a quick spin in the microwave brings them back to life. Just 10 seconds is usually enough to make the chocolate chips melt slightly and the cookie soft and warm.

Variations and Substitutions

These cookie cups are endlessly customizable. Whether you’re working with dietary restrictions or just want to mix things up, there are plenty of ways to adapt the base recipe.

For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free baking blend. Just make sure it includes xanthan gum for structure and chewiness.

To make them dairy-free, use plant-based butter and dairy-free chocolate chips. You won’t lose any flavor or texture, and no one will know the difference.

If you want a bit of crunch, stir in some chopped peanuts or toffee bits with the chocolate chips. This adds texture and a little extra sweet-and-salty magic.

For a fun twist, press a mini peanut butter cup or square of chocolate into the center of each cookie cup immediately after baking. It melts into the warm dough and gives that gooey center effect—like a built-in frosting!

And if peanut butter isn’t your thing, try swapping it out with almond butter, cookie butter, or even Nutella. Just keep in mind that some of these spreads are softer, so you might need to chill the dough for a few minutes before baking.

Don’t be afraid to get creative—this recipe is forgiving and fun, and trying new mix-ins or swaps is part of the joy of baking!

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