Peanut Butter Chocolate Chip Cookie Cups Recipe

There's something magical about the way peanut butter and chocolate come together — rich, creamy, and perfectly sweet. These Peanut Butter Chocolate Chip Cookie Cups are the kind of treat that disappears as fast as you can make them, with a soft, chewy texture and gooey chocolate center that makes every bite unforgettable.

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I discovered this recipe one rainy afternoon when I was craving cookies but also wanted something just a little more special. The result? These cookie cups — a mashup of classic flavors baked into the cutest, most snackable form. They’ve quickly become my go-to for bake sales, potlucks, and after-school snacks.

Ready to see why these bite-sized delights are bound to be your new obsession? Let’s dig in.

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

Get ready to fall head over heels for a cookie that delivers everything you love — in a fun, muffin-tin package.

First, let’s talk simplicity. You won’t need any fancy mixers or obscure ingredients. Just a bowl, a spoon, and pantry staples come together to create pure cookie magic in under 30 minutes.

They’re perfectly portioned, too. Baked in a mini muffin tin, each cup is the ideal two-bite treat — great for portion control (if you can stop at just one!) and easy to share at gatherings.

These cookie cups are also kid-approved and lunchbox-friendly. Soft enough for little teeth but packed with flavor, they make a great surprise tucked into a lunch bag or served with a glass of milk after school.

And best of all, they’re incredibly adaptable. Whether you like your cookies a little gooier or crispier on the edges, a few small tweaks can make them your own. Plus, you can swap in dark chocolate, white chocolate, or even mini peanut butter cups for extra indulgence.

Now let’s break down the magic behind the ingredients that make these so irresistible.

Ingredient Notes

The beauty of these Peanut Butter Chocolate Chip Cookie Cups lies in their uncomplicated ingredient list. Everything works together to bring out bold, comforting flavors and just the right texture.

Creamy peanut butter is the heart of the recipe. I recommend using a traditional shelf-stable variety like Jif or Skippy for consistent results. Natural peanut butters can separate and lead to an oily or crumbly dough, so save those for toast!

Brown sugar not only sweetens the cookies but also adds a deep, caramel-like richness that pairs beautifully with peanut butter. Combined with white sugar, it helps the cookie cups stay soft and chewy in the center while developing a golden edge.

Mini chocolate chips are ideal here — they distribute more evenly through the dough and melt into little pockets of chocolate in every bite. If you only have regular chips, give them a quick chop before mixing them in.

All-purpose flour gives the dough structure while keeping it tender. Be sure to spoon and level your flour instead of scooping, or your cups may turn out too dense.

To make these, you’ll also need a mini muffin tin — this is key! A regular muffin tin is too deep and wide, which throws off the texture. A mini pan gives you that perfect bite-sized shape with just the right cookie-to-crust ratio.

How To Make These Peanut Butter Chocolate Chip Cookie Cups

Creating these cookie cups is straightforward — and fun! Here’s how it comes together, step by step.

Start by preheating your oven to 350°F and lightly greasing a mini muffin tin. This ensures your cookie cups release easily and keep their perfect shape. You can also use mini liners if you prefer a no-mess option.

In a large bowl, mix together softened butter, peanut butter, brown sugar, and white sugar until smooth and creamy. This mixture should be light and fluffy, and it’s easiest to do with a hand mixer, but a strong arm and spoon will do the trick too.

Next, beat in the egg and vanilla extract. Stir until everything is well incorporated. You’ll start to see the dough take shape at this point — thick and peanut-buttery, with a dreamy aroma that’s hard to resist.

Gradually add in the dry ingredients — flour, baking soda, and salt — mixing just until combined. Don’t overwork the dough or your cookie cups may turn out tough. Then gently fold in your mini chocolate chips until evenly distributed.

Use a small cookie scoop or spoon to fill each muffin cavity about ¾ full with dough. Don’t pack it in too tightly — you want a little room for the dough to spread and puff up.

Bake for 10–12 minutes, until the tops are just golden and set. They’ll look slightly underdone in the center, but that’s perfect — they’ll finish setting as they cool, staying soft and chewy. Let them rest in the tin for 5–7 minutes before transferring to a wire rack.

From start to finish, you’re looking at less than 30 minutes — and a tray full of cookie joy.

Storage Options

These cookie cups store beautifully, which means you can make them ahead or keep them on hand for sweet cravings.

To keep them fresh, store in an airtight container at room temperature for up to 5 days. They stay soft and flavorful, especially if you include a slice of bread in the container to maintain moisture.

For longer storage, you can freeze the cookie cups in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months — just thaw at room temp or warm in the microwave for that fresh-baked feel.

If you prefer to bake them fresh each time, freeze the unbaked dough in muffin tin portions. Just pop them into the tin straight from the freezer and add a minute or two to the baking time.

To reheat, microwave for 10–12 seconds to bring back that soft, melty texture — almost like they just came out of the oven!

Variations and Substitutions

This recipe is incredibly flexible, so feel free to get creative with your cookie cups.

Want more peanut butter flavor? Press a mini peanut butter cup into the center of each cookie right after baking. It melts into the warm dough and creates an irresistible gooey core.

Prefer something a little richer? Swap the mini chips for chunks of dark chocolate. The contrast between bitter and sweet takes these to the next level.

For a fun twist, add a handful of crushed pretzels or chopped peanuts to the dough. The extra crunch makes for an exciting texture — and a sweet-salty combo that’s hard to beat.

If you need a gluten-free version, use a 1:1 gluten-free flour blend. Just make sure it includes xanthan gum or a similar binder to hold everything together.

And for a dairy-free batch, substitute vegan butter and dairy-free chocolate chips. The results are still rich, chewy, and completely crave-worthy.

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