Peanut Butter Chocolate Chip Cookie Cups are soft, thick cookie cups with a rich peanut butter flavor and plenty of chocolate chips in every bite. They are baked in a muffin pan so the edges stay slightly crisp while the centers remain soft and chewy. These cookie cups are easy to make, perfect for parties, bake sales, or when you want a dessert that feels special but still simple.
Why You’ll Love This Recipe
These cookie cups combine peanut butter and chocolate in a thick, bakery-style treat that is soft, rich, and very satisfying. They are easier than shaped cookies and look beautiful for serving.
Ingredients
For the cookie cups
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips
Preparation Steps
Step 1: Preheat and prepare the pan
Preheat the oven to 350°F (175°C). Grease a standard muffin pan or line it with paper liners.
Step 2: Cream butter, peanut butter, and sugars
In a large bowl, beat the butter, peanut butter, brown sugar, and granulated sugar until smooth and creamy.
Step 3: Add egg and vanilla
Mix in the egg and vanilla extract until fully combined and smooth.
Step 4: Mix dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
Step 5: Combine and add chocolate chips
Add the dry ingredients to the wet mixture and mix just until combined. Fold in the chocolate chips.
Step 6: Fill the muffin pan
Scoop the dough evenly into the muffin pan, filling each cup about ¾ full. Press gently to level the tops.
Step 7: Bake
Bake for 12–15 minutes, until the edges are set and the centers look slightly soft.
Step 8: Cool
Let the cookie cups cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Variations
- Press a mini peanut butter cup into the center after baking
- Use dark chocolate or milk chocolate chips
- Add chopped peanuts for extra crunch
- Drizzle melted chocolate on top
- Swirl extra peanut butter into the dough
Cooking Notes
- Do not overbake or the cookie cups will dry out
- Slightly underbaked centers stay soft as they cool
- Use creamy peanut butter for best texture
- Let the cups cool before removing to avoid breaking
- Baking time may vary depending on pan depth
Serving Suggestions
- Serve warm with a glass of milk
- Top with whipped cream or ice cream
- Drizzle with chocolate or peanut butter sauce
- Add to dessert platters for parties
- Perfect for lunchboxes or bake sales
Tips
- Measure flour correctly to keep cookies soft
- Room-temperature butter mixes better
- Add extra chocolate chips on top before baking
- Store in an airtight container for up to 4 days
- Freeze baked cookie cups for later use
Prep Time / Cooking Time / Total Time
- Prep Time: 10 minutes
- Baking Time: 15 minutes
- Total Time: 25 minutes
Nutritional Information (Approx.)
- Calories: 210 per cookie cup
- Carbohydrates: 25g
- Fat: 11g
- Protein: 4g
FAQs
Can I freeze the dough?
Yes, freeze the dough in portions and bake when needed.
Can I use chunky peanut butter?
Yes, but the texture will be more crumbly.
How do I keep them soft?
Store in an airtight container and do not overbake.
Conclusion
Peanut Butter Chocolate Chip Cookie Cups are an easy, rich, and crowd-pleasing dessert that combines two favorite flavors. Soft, thick, and full of chocolate, they are perfect for any occasion.