Peanut Butter Chocolate Chip Cookie Cups

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Soft, chewy, and packed with rich peanut butter flavor, these Peanut Butter Chocolate Chip Cookie Cups are a crowd-pleaser from the very first bite. Each cup is a delicious blend of creamy peanut butter and sweet chocolate chips, creating the ultimate treat for peanut butter lovers. Baked in muffin liners for that adorable cup shape, they’re as visually charming as they are addictive.

Whether you’re prepping for a party, school lunchbox treat, or simply craving something sweet, these cookie cups are an effortless win. Their gooey centers and slightly crisp tops give you the best of both cookie and brownie worlds, all wrapped up in a single, portion-perfect package.

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Ingredients for this Peanut Butter Chocolate Chip Cookie Cups

• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup creamy peanut butter
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup semi-sweet chocolate chips (plus extra for topping)

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Step 1: Prepare Your Muffin Pan

Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or silicone baking cups. This ensures easy removal and perfectly shaped cookie cups.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the melted butter and peanut butter. Stir until smooth. Add in the brown sugar, granulated sugar, egg, and vanilla extract. Mix until everything is well incorporated.

Step 3: Add Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.

Step 4: Fold in Chocolate Chips

Gently fold in the chocolate chips, reserving a small handful to press on top of each cup before baking.

Step 5: Fill the Muffin Cups

Using a spoon or small cookie scoop, divide the dough evenly among the prepared muffin liners, filling each about 3/4 full. Press a few extra chocolate chips on top for a bakery-style finish.

Step 6: Bake to Perfection

Bake in the preheated oven for 12-14 minutes, or until the edges are golden and the centers look set but still soft. They will continue to set as they cool.

Step 7: Cool and Serve

Let the cookie cups cool in the pan for 5-10 minutes before transferring them to a wire rack. Serve warm for gooey chocolate bites or let cool completely for a firmer texture.

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Frequently Asked Questions

How do I make these gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Check that your baking soda and chocolate chips are also gluten-free.

Can I use crunchy peanut butter?

Yes! Crunchy peanut butter adds a pleasant texture, though the cookie cups will be a bit denser.

Can I make these without a muffin tin?

You can try baking them in ramekins or a mini cupcake pan. Keep in mind, the shape and bake time may vary.

What’s the best way to reheat them?

Microwave each cup for about 10–15 seconds for that soft, gooey center again.

Can I add other mix-ins?

Absolutely! Try chopped nuts, white chocolate chips, or even a swirl of Nutella or jam in the center.

How do I prevent the cups from sticking to the liners?

Use high-quality paper liners or silicone baking cups. Let them cool completely before removing from the liner to reduce sticking.

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