If you’re a fan of sweet, nutty, and decadently gooey treats, these Peanut Butter Chocolate Chip Cookie Cups are about to become your new obsession. Imagine the best parts of a peanut butter cookie fused with melty chocolate chips, all baked into a perfectly portioned cup that’s just begging to be devoured. These cookie cups strike the ultimate balance between soft, chewy, and delightfully rich, making them the ideal treat for sharing with friends, impressing at bake sales, or sneaking as a midnight snack. Trust me, Peanut Butter Chocolate Chip Cookie Cups never last long in my kitchen!
Ingredients You’ll Need
The beauty of Peanut Butter Chocolate Chip Cookie Cups lies in their simplicity; each ingredient is a household staple, yet together they create something extraordinary. Every addition—from the creamy peanut butter to the dusting of powdered sugar—plays a role in the signature taste and texture.
- Creamy peanut butter: The star of the show, adding nutty richness and an irresistibly soft bite.
- Unsalted butter, softened: Brings moisture and melt-in-your-mouth tenderness to every cup.
- Brown sugar, packed: Deepens the flavor with warm, caramel notes and keeps the cookies chewy.
- Granulated sugar: Balances sweetness and helps the cups bake up golden and crisp at the edges.
- Large eggs: Bind everything together and give the cookie cups structure.
- Vanilla extract: A splash of vanilla rounds out the flavor and adds a hint of warmth.
- All-purpose flour: Provides the base structure for the cups so they hold their shape.
- Baking soda: Ensures a gentle rise for a tender, airy crumb.
- Salt: Just a pinch heightens all the other flavors beautifully.
- Semi-sweet chocolate chips: Pockets of melty chocolate in every bite—need I say more?
- Powdered sugar (for dusting, optional): Adds a pretty finish and a touch of extra sweetness if you’re feeling fancy.
How to Make Peanut Butter Chocolate Chip Cookie Cups
Step 1: Preheat the Oven
Begin by setting your oven to 350°F (175°C). While it heats up, grease or line a 12-cup muffin tin with paper liners. This not only keeps the cookie cups from sticking but also makes cleanup a breeze and gives each cup its own little wrapper.
Step 2: Prepare the Dough
In a large mixing bowl, beat together the creamy peanut butter, softened butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and totally irresistible. Add the eggs one at a time, mixing after each addition, then stir in the vanilla extract. This creates a beautifully rich and creamy dough base for your Peanut Butter Chocolate Chip Cookie Cups.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined. Be gentle here—overmixing can make the cookie cups dense instead of soft and tender.
Step 4: Form the Cookie Cups
Scoop about one tablespoon of dough into each muffin cup. Gently press down in the center of each to make a little well. This step is key for creating that signature cookie cup shape, ready to cradle the chocolate chips.
Step 5: Add the Chocolate Chips
Drop about a tablespoon of semi-sweet chocolate chips into the center of each dough cup. The chips will melt slightly as they bake, creating gooey chocolate pools in every single bite.
Step 6: Bake
Pop the muffin tin into your preheated oven and bake for 12 to 15 minutes, or until the edges are golden brown and the tops are set. The centers may seem a tad soft, but they’ll firm up beautifully as they cool—so resist the urge to overbake!
Step 7: Cool and Serve
Let the cookie cups cool in the muffin tin for about 5 minutes to help them set, then transfer to a wire rack to cool completely. Once cool, dust with powdered sugar if you like a touch of extra sweetness and a bit of visual flair.
How to Serve Peanut Butter Chocolate Chip Cookie Cups
Garnishes
For an elegant finish, dust your Peanut Butter Chocolate Chip Cookie Cups with a light layer of powdered sugar or add an extra sprinkle of mini chocolate chips on top while they’re still warm. You could also drizzle with a touch of melted chocolate or even a swirl of peanut butter for extra decadence.
Side Dishes
These cookie cups are fabulous on their own, but if you’re feeling indulgent, serve them alongside a scoop of vanilla ice cream or a tall glass of cold milk. For a grown-up twist, pair them with espresso or a creamy latte—perfect for balancing the sweet richness.
Creative Ways to Present
Get festive by arranging Peanut Butter Chocolate Chip Cookie Cups on a tiered dessert stand for parties, or wrap each one in colorful cellophane as adorable edible gifts. For a fun dessert platter, mix them with other bite-sized treats like brownie bites or mini cheesecakes.
Make Ahead and Storage
Storing Leftovers
Keep any uneaten Peanut Butter Chocolate Chip Cookie Cups in an airtight container at room temperature for up to 3 days. They stay soft and fresh, making them perfect for snacking or popping into lunchboxes.
Freezing
To freeze, let the cookie cups cool completely, then wrap them individually in plastic wrap and place in a freezer-safe bag or container. They’ll keep well for up to 2 months. When you need a treat, just thaw at room temperature or give a quick zap in the microwave.
Reheating
For that just-baked warmth, reheat a cookie cup in the microwave for about 10 seconds. The chocolate chips get gooey all over again, and the peanut butter flavor really pops!
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter will add a little extra texture and nutty crunch to the cookie cups, which can be a fun twist if you love a bit of bite.
What’s the best way to get an even shape for the cookie cups?
Using a cookie scoop or tablespoon ensures every portion is the same size. Press gently with the back of a spoon to make the centers, and they’ll all bake up uniform and pretty.
Can I use a mini muffin tin instead?
You sure can! Just reduce the baking time to about 8-10 minutes and keep a close watch. Mini Peanut Butter Chocolate Chip Cookie Cups are perfect for parties or snacking.
Are these safe for nut allergies?
Since peanut butter is a main ingredient, these aren’t suitable for those with peanut allergies. For a nut-free version, you could try using sunflower seed butter, but results may vary.
Can I add other mix-ins?
Definitely! Feel free to toss in chopped nuts, white chocolate chips, or even a handful of toffee bits to put your own spin on Peanut Butter Chocolate Chip Cookie Cups.
Final Thoughts
If you’re searching for a treat that’s easy to make, utterly delicious, and sure to win hearts, these Peanut Butter Chocolate Chip Cookie Cups are it. They’re a staple in my baking rotation, and I can’t wait for you to experience their irresistible charm—give them a try, and let the cookie cup magic begin!
Print
Peanut Butter Chocolate Chip Cookie Cups Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 cookie cups 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Peanut Butter Chocolate Chip Cookie Cups combine the rich, creamy flavor of peanut butter with sweet, melty chocolate chips to create a delightful handheld treat. Baked in a muffin tin for perfect portion control, these cookie cups are soft, chewy, and irresistibly delicious, making them a perfect snack or dessert for any occasion.
Ingredients
Wet Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins and Garnish
- 1 cup semi-sweet chocolate chips
- 1/4 cup powdered sugar (for dusting, optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners to prevent sticking and ensure easy removal of the cookie cups.
- Prepare the dough: In a large mixing bowl, beat together the creamy peanut butter, softened unsalted butter, brown sugar, and granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each to incorporate fully. Stir in the vanilla extract for added flavor.
- Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until fully combined to avoid overmixing.
- Form the cookie cups: Using a tablespoon, scoop the dough into each muffin cup. Press down gently in the center of each dough mound to create a small indent, which will hold the chocolate chips.
- Add the chocolate chips: Place about one tablespoon of semi-sweet chocolate chips into the indent in the center of each cookie cup, distributing them evenly across all 12 cups.
- Bake the cookie cups: Bake in the preheated oven for 12-15 minutes or until the edges are golden brown and the centers are set but may still look slightly soft. They will firm up as they cool.
- Cool and serve: Let the cookie cups cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, dust with powdered sugar if desired, and enjoy these delightful peanut butter chocolate chip treats!
Notes
- For a crunchy texture, consider adding chopped peanuts to the dough.
- If you prefer a more intense chocolate taste, use dark chocolate chips instead of semi-sweet.
- Make sure not to overbake; the centers should be soft when removed from the oven to ensure chewy cookie cups.
- Store cooled cookie cups in an airtight container at room temperature for up to 5 days.
- These cookie cups can also be frozen after baking for up to 3 months; thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 230
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
