🥜 Peanut Butter Chocolate Chip Cookie Cups Recipe

Perfect for: Parties, dessert trays, or a quick treat
Yields: 12–14 cookie cups
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: ~30 minutes
Calories per cookie cup: ~200-250 kcal (depending on size)

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🧺 Ingredients

For the Cookie Cups:

• 1 cup creamy peanut butter (preferably smooth, not chunky)

• ½ cup unsalted butter, softened

• ¾ cup brown sugar, packed

• ¼ cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1 ½ cups all-purpose flour

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1 cup chocolate chips (semi-sweet or milk chocolate)

• Optional: ½ cup chopped peanuts (for added crunch, optional)

For the Chocolate Topping (Optional):

• ½ cup chocolate chips (for melting)

• 1 tablespoon peanut butter (for smoothness, optional)

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🧁 Instructions

Step 1: Preheat the Oven & Prepare the Muffin Tin

1. Preheat your oven to 350°F (175°C).

2. Grease a 12-cup muffin tin with non-stick spray or line it with cupcake liners to prevent the cookie cups from sticking.

Step 2: Mix the Wet Ingredients

1. In a large mixing bowl, combine the peanut butter, softened butter, brown sugar, and granulated sugar.

2. Using an electric mixer, beat on medium speed until the mixture is creamy and smooth, about 3-4 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.

3. Add the egg and vanilla extract, and beat again until fully combined.

Step 3: Add the Dry Ingredients

1. In a separate bowl, whisk together the flour, baking soda, and salt.

2. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.

Step 4: Add Chocolate Chips (and Optional Peanuts)

1. Gently fold in the chocolate chips and optional chopped peanuts (if using) into the cookie dough. The dough will be thick and slightly sticky, which is perfect for forming the cookie cups.

Step 5: Shape the Cookie Cups

1. Roll about 1 tablespoon of dough into a ball for each cookie cup and place it in each muffin tin cup.

2. Gently press down in the center of each dough ball to create a small indentation. The sides of the dough should rise up around the edges, creating a “cup” shape.

Step 6: Bake the Cookie Cups

1. Bake the cookie cups in the preheated oven for 10–12 minutes, or until the edges are golden brown and the centers are just set. The cookie cups should look slightly puffed up.

2. Remove from the oven and let the cookie cups cool in the muffin tin for about 5 minutes. Then, use a spoon or your fingers to gently press the centers down to create a deeper cup shape. Be careful not to burn yourself, as the centers may still be soft.

Step 7: Cool Completely

1. After pressing down the centers, allow the cookie cups to cool completely in the muffin tin before removing them. This will prevent them from falling apart.

Step 8: Prepare the Chocolate Topping (Optional)

1. If you'd like to add a chocolate topping, melt the ½ cup of chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each interval until smooth.

2. Stir in the 1 tablespoon of peanut butter (optional) for a creamier consistency.

3. Once melted, drizzle or spoon the chocolate mixture into the center of each cookie cup. Let the chocolate harden for about 15–20 minutes.

Step 9: Serve & Enjoy!

1. Once the chocolate has set (if using), serve the peanut butter chocolate chip cookie cups immediately, or store them in an airtight container.

2. These cookie cups can be enjoyed warm (with gooey chocolate) or at room temperature.

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💡 Tips & Tricks

• Make them extra crunchy: Add some chopped peanuts or even crushed pretzels to the dough for an extra layer of crunch.

• For a more decadent topping: Melt additional peanut butter and drizzle it over the top of the cookie cups for even more peanut butter flavor.

• Substitutes for chocolate chips: You can use white chocolate chips, butterscotch chips, or even peanut butter chips for a fun twist.

• Storage: These cookie cups can be stored in an airtight container at room temperature for 3–4 days. For longer storage, keep them in the fridge for up to 1 week.

• Freezing: You can freeze these cookie cups. Once they’re completely cool, wrap each one in plastic wrap and place them in a freezer-safe bag for up to 3 months. To reheat, simply warm them in the microwave for a few seconds.

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🧊 Variations

• Vegan Version: Substitute the butter with vegan butter or coconut oil, use flax eggs instead of a regular egg, and opt for dairy-free chocolate chips.

• Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend and ensure the chocolate chips are gluten-free.

• Mini Cookie Cups: You can also make mini versions of these cookie cups by using a mini muffin tin. Just reduce the baking time to 8–10 minutes.

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🥰 Who Will Love These Cookie Cups?

• Peanut butter lovers who can’t resist the combination of creamy peanut butter and chocolate.

• Chocolate chip fans who enjoy a twist on the classic cookie.

• Anyone who loves bite-sized, fun desserts that are perfect for sharing at parties, family gatherings, or holiday events.

• Kids and adults alike who love soft, chewy cookies with a little extra chocolate on top.