Peanut Butter Chocolate Chip Cookie Cups are the ultimate fusion of classic comfort and irresistible indulgence. I love how they transform the nostalgic pairing of peanut butter and chocolate into adorable, bite-sized treats that feel both homey and elevated. Each cookie cup has a soft, chewy peanut butter base that cradles a molten chocolate center—an experience that melts in the mouth and delights with every bite.
Why You’ll Love This Recipe
I adore this recipe because it combines everything I love about peanut butter and chocolate into one neat little package. These cookie cups are tender, flavorful, and incredibly satisfying without being overly complicated. I find them perfect for any occasion—whether I’m baking for a party, gifting a friend, or simply treating myself. The mini cup shape gives them a polished look, and they’re portion-controlled, which means I can enjoy just the right amount of sweetness. Plus, they’re easy to make, even for beginners.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
1 cup granulated sugar
¾ cup packed light brown sugar
1 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup mini chocolate chips (optional)
About 30–36 small chocolate squares, mini peanut butter cups, or chocolate kisses
Directions
I start by preheating the oven to 375°F (190°C) and preparing a mini muffin tin with liners or a light coating of nonstick spray. In a large bowl, I cream the softened butter with both sugars until light and fluffy, then mix in the peanut butter until smooth. I add the eggs one at a time, followed by the vanilla extract.
In another bowl, I whisk together flour, baking soda, and salt, then gradually add the dry ingredients to the wet mixture, stirring until just combined. If I want extra chocolate flavor, I fold in mini chocolate chips.
Next, I scoop about 1.5 tablespoons of dough into each muffin cup, filling it two-thirds full. I bake for 8–10 minutes, watching for edges that turn golden while the centers stay slightly soft. Immediately after baking, I press a chocolate square or peanut butter cup into the center of each cookie while still warm, letting it melt slightly to form that signature “cup.” After cooling in the tin for a few minutes, I transfer them to a wire rack to cool completely.
Servings and Timing
This recipe makes about 30–36 cookie cups.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Variations
I like experimenting with different chocolates and mix-ins to keep this recipe exciting. For a richer taste, I sometimes use dark chocolate squares. When I crave extra sweetness, I add butterscotch chips or toffee bits. Around the holidays, I’ve used peppermint kisses for a festive twist. A sprinkle of flaky sea salt on top also enhances the flavors beautifully.
Storage/Reheating
I store my cookie cups in an airtight container at room temperature for up to 4 days. If I want them warm and gooey again, I microwave one for 10–15 seconds. They also freeze well—just store them in a sealed bag or container and thaw at room temperature before serving.
FAQs
How do I keep my cookie cups from sticking to the pan?
I prefer using mini parchment liners, but lightly greasing the tin with butter or cooking spray also works perfectly.
Can I use natural peanut butter?
I’ve found that natural peanut butter with separated oil can make the dough too oily, so I stick to creamy, shelf-stable brands.
Can I make these ahead of time?
Yes! I often bake them a day in advance. They stay soft and delicious when stored properly in an airtight container.
Can I use regular muffin tins instead of mini ones?
You can, but the baking time will increase to about 12–14 minutes. I recommend filling each cup halfway.
What’s the best way to add a decorative touch?
Once cooled, I drizzle melted chocolate over the tops or sprinkle with chopped peanuts or sea salt for a bakery-style finish.
Conclusion
Creating these Peanut Butter Chocolate Chip Cookie Cups always fills my kitchen with the comforting aroma of warm peanut butter and chocolate—a smell I can never resist. I love how simple they are to prepare and how impressive they look once finished. Whether I’m baking for family gatherings or just a cozy night at home, these cookie cups always bring joy. Every bite delivers that perfect balance of salty-sweet flavor and chewy texture that keeps me coming back for more.
These Peanut Butter Chocolate Chip Cookie Cups combine the richness of peanut butter with gooey chocolate centers in a soft, chewy cookie form. Baked in mini muffin tins for easy portioning, they’re a sweet treat perfect for parties, holidays, or everyday indulgence.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
¾ cup packed light brown sugar
1 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup mini chocolate chips (optional)
30–36 small chocolate squares, mini peanut butter cups, or chocolate kisses
Instructions
Preheat oven to 375°F (190°C). Grease a mini muffin tin or use liners.
Cream butter, granulated sugar, and brown sugar until light and fluffy. Mix in peanut butter until smooth.
Add eggs one at a time, then stir in vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients until combined. Fold in mini chocolate chips if using.
Scoop about 1.5 tablespoons of dough into each muffin cup, filling two-thirds full.
Bake for 8–10 minutes, until edges are golden and centers are soft.
Immediately press a chocolate piece into each cookie while warm. Let cool in tin for a few minutes, then transfer to wire rack.
Notes
Use dark chocolate, peppermint kisses, or butterscotch chips for variety.
Sprinkle with sea salt after baking for a flavor boost.
Store in airtight container for up to 4 days or freeze for longer shelf life.
Microwave for 10–15 seconds to enjoy warm and gooey again.
