Peanut Butter Chocolate Chip Cookie Cups Recipe

If you love the comforting combo of peanut butter and chocolate, you are going to absolutely adore this Peanut Butter Chocolate Chip Cookie Cups Recipe. Imagine a soft, buttery cookie base, richly infused with creamy peanut butter and studded with generous amounts of semi-sweet chocolate chips—each cookie baked effortlessly in a muffin pan to become perfectly portioned, heavenly little cups of delight. These treats are quick to whip up, ideal for sharing, and bring that irresistible homemade warmth to any day. Whether you need a sweet pick-me-up or a charming dessert to impress friends, this recipe is a true winner that will soon be one of your go-to favorites.

Ingredients You’ll Need

This recipe calls for simple pantry staples that come together to create cookies bursting with flavor and a perfect texture. Each ingredient plays a crucial role: from the buttery richness and the subtle crunch of sugar to the creamy peanut butter that forms the base, and of course, the chocolate chips that add pockets of melty sweetness.

• 1/2 cup unsalted butter (melted): Provides richness and a tender crumb when melted and mixed with sugars.
• 1 large egg: Binds the batter while keeping the cookie cups moist and fluffy.
• 3/4 cup light brown sugar (packed): Adds a deep caramel flavor and chewiness to balance the peanut butter.
• 1/2 cup creamy peanut butter: The star flavor, creamy texture, and slight saltiness make these cups unforgettable.
• 1/4 cup granulated sugar: Lends a touch of sweetness and helps with a slight crisp top.
• 1 tablespoon vanilla extract: Enhances all the flavors, adding warmth and aromatic depth.
• 1 1/2 cups all-purpose flour: Provides structure for the cookie cups without making them tough.
• 1/2 teaspoon baking soda: Gives a gentle lift for a delicate texture.
• Pinch of salt (optional): Balances sweetness and enhances the peanut butter flavor.
• 1 1/2 cups semi-sweet chocolate chips (divided): The chocolate pockets that melt beautifully and contrast with the peanut butter.

How to Make Peanut Butter Chocolate Chip Cookie Cups Recipe

Step 1: Preheat and Prepare Your Pan

Start by heating your oven to 350°F and generously greasing a 12-cup muffin pan with floured cooking spray or butter and flour. This step ensures your cookie cups release easily without sticking, and opting out of liners gives your cups that lovely, golden finish that’s irresistible to look at.

Step 2: Melt the Butter

Use a microwave-safe bowl to melt the butter in about one minute on high power. Let it cool for a moment—that’s key so it won’t scramble your egg in the next step.

Step 3: Blend Wet Ingredients

Once the butter’s slightly cooled, add the egg to the bowl followed by the brown sugar, peanut butter, granulated sugar, and vanilla extract. Whisk everything together until smooth and glossy, a luscious starting point for your cookie dough.

Step 4: Incorporate Dry Ingredients Gently

Add the flour, baking soda, and optional salt to your wet mix, stirring just until you see no more flour streaks. This room for gentle mixing keeps the cookies tender and avoids tough bites.

Step 5: Add Most of the Chocolate Chips

Fold in 1 1/4 cups of those semi-sweet chocolate chips, folding carefully so they’re evenly spread but not crushed. These melty dots are the soul of the cookie cup’s irresistible charm.

Step 6: Fill the Muffin Pan

Divide the dough evenly into the muffin cups, filling each about three-quarters full. Don’t worry if the batter looks high in the cups—they won’t rise much but will bake into thick, delightful cookie cups.

Step 7: Top with Remaining Chocolate Chips

Scatter the reserved chocolate chips on top of each cookie cup. This not only looks gorgeous but also gives you a sweet, chocolatey bite right at the surface.

Step 8: Bake and Cool

Bake for 11 to 12 minutes until the tops are set and lightly golden, and a toothpick comes out clean or with only moist crumbs attached. Cooling in the pan for 15 minutes helps them firm up so you can remove each cup without breaking.

How to Serve Peanut Butter Chocolate Chip Cookie Cups Recipe

Garnishes

Top your cookie cups with a sprinkle of flaky sea salt for a delightful contrast to the sweetness. For a fun twist, drizzle melted peanut butter or chocolate over the top right before serving to amp up the flavor and visual appeal.

Side Dishes

Serve these cookie cups with a classic glass of cold milk or a rich scoop of vanilla ice cream for a comforting dessert experience. They also pair wonderfully with fresh berries or a dollop of whipped cream for an elevated touch.

Creative Ways to Present

Arrange the cookie cups on a pretty platter, perhaps lined with parchment paper for a casual vibe, or in colorful paper liners for parties. You can also sandwich two cookie cups with peanut butter or Nutella filling for an irresistible homemade treat.

Make Ahead and Storage

Storing Leftovers

Keep your cookie cups fresh by storing them in an airtight container at room temperature. They will stay perfectly soft and delicious for up to one week, making them a great option for baking in advance.

Freezing

If you want to save some for later, these cookie cups freeze beautifully. Place them in a freezer-safe container or zip-top bag, and they’ll keep for up to six months. Just thaw at room temperature before enjoying.

Reheating

To bring back that freshly-baked warmth, reheat cookie cups in a microwave for 10–15 seconds or pop them in a preheated oven at 300°F for a few minutes. This will soften the peanut butter and chocolate chips, making each bite feel freshly made.

FAQs

Can I use crunchy peanut butter instead of creamy?

Absolutely! Using crunchy peanut butter will add a lovely texture and crunch to the cookie cups. Keep in mind it might change the consistency of the dough slightly, but the flavor will be just as amazing.

Do I have to use a muffin pan?

A muffin pan is best for shaping these cookie cups because it gives them their signature cup-like form. However, if you don’t have one, a mini tart pan or silicone molds can work as creative alternatives.

How do I know when the cookie cups are done baking?

Look for cookie tops that are set and pale golden. A toothpick inserted should come out clean or with a few moist crumbs, but not wet batter. Because ovens vary, keep an eye on them in the final minutes to avoid overbaking.

Can I substitute any of the sugars?

Brown sugar adds moisture and a caramel note that balances the peanut butter well. You can swap it with coconut sugar or an equal amount of granulated sugar, but that may alter texture or flavor slightly.

Is it okay to use homemade peanut butter?

Since homemade peanut butter is often runnier, it can affect the dough consistency, making it less sturdy. For best results, storebought creamy peanut butter is recommended for the Peanut Butter Chocolate Chip Cookie Cups Recipe.

Final Thoughts

This Peanut Butter Chocolate Chip Cookie Cups Recipe is a heartwarming treat that’s both simple and incredibly satisfying. It strikes the perfect balance between rich peanut butter flavor and gooey chocolate, all baked into an easy-to-make, shareable format. I can’t wait for you to try this recipe and see just how quickly these cookie cups become a beloved staple in your kitchen. Happy baking!

Peanut Butter Chocolate Chip Cookie Cups Recipe

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• Author: admin
• Total Time: 22 minutes
• Yield: 12 cookie cups 1x

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Description

Delight in these rich and chewy Peanut Butter Chocolate Chip Cookie Cups, perfectly portioned in a muffin pan for easy serving. Combining creamy peanut butter, melted butter, and generous chocolate chips, these cookie cups offer a delightful twist on traditional chocolate chip cookies with a tender, buttery texture and a visually appealing chocolate chip topping. Ideal for snacking or dessert, they bake quickly and keep well at room temperature or in the freezer.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup unsalted butter, melted
• 1 large egg
• 3/4 cup light brown sugar, packed
• 1/2 cup creamy peanut butter (storebought recommended)
• 1/4 cup granulated sugar
• 1 tablespoon vanilla extract

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• Pinch of salt (optional and to taste)

Add-ins

• 1 1/2 cups semi-sweet chocolate chips, divided (1 1/4 cups mixed into dough, 1/4 cup reserved for topping)

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Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F. Thoroughly grease and flour a 12-count standard muffin pan to prevent sticking, avoiding liners for best cosmetic results.
2. Melt butter: In a large microwave-safe bowl, melt the butter on high for about 1 minute, then let it cool slightly to avoid scrambling the egg.
3. Combine wet ingredients: Add the egg, light brown sugar, creamy peanut butter, granulated sugar, and vanilla extract to the melted butter. Whisk until the mixture is smooth and well incorporated.
4. Add dry ingredients: Stir in all-purpose flour, baking soda, and pinch of salt (if using) just until combined to avoid overmixing.
5. Fold in chocolate chips: Gently fold 1 1/4 cups of chocolate chips into the dough, reserving the remaining for topping.
6. Fill muffin pan: Evenly distribute the dough into the prepared muffin pan cavities, filling each about three-quarters full as the dough will not rise significantly.
7. Top with chocolate chips: Place the reserved 1/4 cup chocolate chips evenly on top of each cookie cup for a visually appealing finish.
8. Bake: Bake for 11 to 12 minutes, until the tops are set and pale golden. Use a toothpick to check doneness; it should come out clean or with a few moist crumbs, but no raw batter.
9. Cool before removing: Let the cookie cups cool in the pan for at least 15 minutes. If they stick, carefully use a soft spatula to ease them out to protect your pan.
10. Storage: Store cookie cups airtight at room temperature for up to 1 week or freeze for up to 6 months.

Notes

• Use floured cooking spray or grease and flour the muffin pan thoroughly to prevent sticking.
• Allow the melted butter to cool slightly before adding the egg to avoid scrambling.
• The cookie cups will not rise much, so filling the muffin pan cavities high is acceptable.
• Watch baking time closely as ovens and ingredient brands may affect baking duration.
• Storage in an airtight container at room temperature is suitable for up to one week; freezing extends shelf life up to six months.
• Peanut butter consistency affects dough texture; storebought creamy peanut butter is recommended over homemade for best results.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American