Peanut Butter Chocolate Chip Cookie Cups Recipe

There’s something magical about the smell of peanut butter and chocolate baking together in the oven. These cookie cups are soft, gooey, and golden on the outside, with a melt-in-your-mouth center that delivers all the nostalgic joy of a homemade treat.

I first made these on a rainy Sunday when the craving for something sweet hit hard. With just a few pantry staples, I had warm cookie cups in under 30 minutes—now they’ve become a go-to for after-school snacks and cozy movie nights. Let’s dive into why these need to be in your baking rotation.

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

Get ready to fall head over heels for this indulgent dessert-meets-snack hybrid. These Peanut Butter Chocolate Chip Cookie Cups are everything you love about cookies—made even better by their perfectly portioned, bite-sized shape.

First, they’re incredibly quick to make. From start to finish, you’re looking at just 25–30 minutes, making them perfect for spontaneous cravings or last-minute guests. There’s no need to chill the dough or roll individual cookies—just press, bake, and enjoy.

They’re also wonderfully easy. With one bowl and a muffin tin, even novice bakers can whip these up without breaking a sweat. Cleanup is minimal, and the ingredients are all common pantry staples.

Budget-friendly? Absolutely. These cookie cups use simple, inexpensive ingredients that pack big flavor without the gourmet price tag. You probably already have everything you need on hand.

Lastly, their versatility is a huge win. Use smooth or chunky peanut butter, toss in dark or milk chocolate chips, or add a surprise center like a peanut butter cup or mini marshmallow. The possibilities are deliciously endless.

Ingredients Notes

The beauty of this recipe lies in its short list of staple ingredients, each chosen for flavor, texture, and ease of use. These cookie cups don’t just come together quickly—they taste like you’ve spent hours perfecting them.

Peanut butter is the star here, providing richness and depth of flavor. I recommend using a creamy, no-stir peanut butter like Jif or Skippy for the most consistent results. Natural peanut butters can work, but the texture may be more crumbly and less sweet.

Brown sugar plays a key role in making these cookie cups irresistibly chewy. It adds moisture and a subtle molasses note that pairs beautifully with the peanut butter. Light brown sugar is ideal, though dark will add a deeper flavor.

All-purpose flour provides the structure. Be sure to spoon and level your flour when measuring to avoid a dry dough. Too much flour can make your cookie cups tough rather than tender.

Chocolate chips bring melty, sweet bursts in every bite. Semi-sweet chips are classic, but milk or dark chocolate work wonderfully too. Stir some into the dough and sprinkle a few on top just before baking for that irresistible bakery-style look.

As for equipment, you’ll need a standard 12-cup muffin tin and a mixing bowl. No electric mixer is necessary—just a sturdy spoon and a little elbow grease. A small cookie scoop or spoon also helps evenly portion the dough.

How To Make These Peanut Butter Chocolate Chip Cookie Cups

Whipping up these cookie cups is as easy as it gets. In fact, you’ll probably spend more time waiting for them to cool than mixing them up.

Start by preheating your oven to 350°F (175°C). Lightly grease a standard muffin tin or line with paper baking cups. This helps prevent sticking and ensures easy removal after baking.

In a large bowl, mix together your peanut butter, brown sugar, and egg until smooth and well combined. The mixture should look creamy and uniform. Add in the vanilla extract for an extra touch of warmth and depth.

Next, stir in the flour and baking soda. The dough will start to thicken quickly, so use a sturdy spoon or spatula. Once fully combined, fold in the chocolate chips, reserving a few to sprinkle on top of each cookie cup for extra visual appeal.

Use a small cookie scoop or spoon to divide the dough evenly among the muffin cups. Gently press the dough down into each well—don’t flatten it completely, but give it a little nudge so it fills the cup.

Bake for 10 to 12 minutes, or until the tops are lightly golden and just set. Be careful not to overbake; you want them slightly underdone in the center for that gooey, chewy texture.

Let the cookie cups cool in the pan for about 10 minutes before removing. They’ll firm up as they sit, but still stay soft and tender inside. Serve warm for maximum meltiness, or let them cool completely for a firmer bite.

Storage Options

These cookie cups store beautifully, which makes them perfect for make-ahead treats or lunchbox goodies.

At room temperature, keep them in an airtight container for up to 4 days. They’ll remain soft and chewy, especially if you toss a slice of bread into the container to maintain moisture.

For longer storage, freeze them. Place the cooled cookie cups in a single layer on a baking sheet to flash-freeze, then transfer to a freezer-safe zip-top bag or container. They’ll keep for up to 3 months.

To enjoy from frozen, simply let them thaw at room temperature for 30–60 minutes, or pop one in the microwave for about 15–20 seconds for a quick treat.

Reheating is simple. If you prefer them warm and gooey, a quick microwave zap brings them back to life. Just don’t overheat, or they’ll dry out.

Variations and Substitutions

One of the best parts about these cookie cups is how easily they adapt to what you have in your pantry—or your flavor cravings.

For a nut-free version, substitute the peanut butter with sunflower seed butter or Wowbutter. These alternatives mimic the texture and richness of peanut butter without triggering nut allergies.

Looking for a chocolate overload? Try using mini chocolate chips, white chocolate chunks, or even a swirl of Nutella in the center before baking for a molten surprise.

If you’re a fan of salty-sweet combos, sprinkle a few flakes of sea salt on top of the dough just before baking. That little crunch of salt balances the richness perfectly.

Feeling adventurous? Press a mini peanut butter cup, chocolate kiss, or caramel candy into the center of each cookie cup right after baking. The heat will soften the candy slightly, making each bite even more decadent.

Don’t be afraid to play around. Baking should be fun and forgiving—and this recipe is the perfect canvas for creativity.

Print