There's something downright magical about the combination of peanut butter and chocolate. When it's wrapped up in a soft, gooey cookie cup that’s just the right size for grabbing and going, it’s hard to stop at just one.

I discovered these cookie cups during a late-night baking session when all I had were pantry staples and a serious sweet craving. Since then, they've become my go-to treat for bake sales, birthdays, and those nights when a warm cookie is the only thing that will do.

Let’s dive into the delicious details!

Why You'll Love These Peanut Butter Chocolate Chip Cookie Cups

Get ready to fall head over heels for these perfectly portioned bites of peanut butter-chocolate heaven. They're everything you love about a warm cookie, but with an extra-soft center and a buttery, chewy edge.

First, these cookie cups are ridiculously easy to make. With just one bowl and a muffin tin, you're halfway to the best dessert of your week. No fancy mixers or special ingredients—just the basics and a little love.

They're also a total crowd-pleaser. Whether you're serving a group of picky kids or adults with refined palates, everyone loves the classic peanut butter and chocolate combo. Bonus: they look as good as they taste, making them ideal for parties and gifting.

Budget-friendly and pantry-ready, you probably already have everything you need on hand. This makes them perfect for last-minute baking or unexpected guests.

And let’s not forget the versatility. You can add different mix-ins, make them gluten-free, or even press a mini peanut butter cup into the center for a fun surprise. These cups are endlessly adaptable to your cravings.

So if you’re looking for a low-effort, high-reward treat, these cookie cups are about to become your new favorite dessert.

Ingredients Notes

The beauty of these peanut butter chocolate chip cookie cups lies in the balance of classic ingredients. Every component is working overtime to bring rich flavor and perfect texture to each bite.

Peanut butter is the heart of this recipe. I recommend using a smooth, shelf-stable variety like Jif or Skippy for the best results. Natural peanut butter can work, but the oil separation may affect the dough’s consistency, making the cups more crumbly.

Brown sugar is key to that signature chewy, caramelized bite. It adds moisture and depth that white sugar alone can't provide. If you're out, you can substitute with a bit of molasses mixed into white sugar, but the flavor won’t be quite as rich.

Butter brings softness and that irresistible melt-in-your-mouth texture. Make sure it's unsalted and at room temperature for easy creaming. If you only have salted butter, just reduce the added salt in the recipe slightly.

Mini chocolate chips are perfect for even chocolate distribution. They nestle into the cookie dough and melt just enough to give you gooey bits in every bite. If you prefer regular chocolate chips or even chunks, feel free to substitute!

You’ll also need a standard muffin tin, lightly greased or lined with paper cups. This gives the cookie dough its shape and ensures those satisfying edges while keeping the center soft and thick. A small cookie scoop helps portion evenly, but a spoon works just fine too.

How To Make These Peanut Butter Chocolate Chip Cookie Cups

Making these cookie cups is as simple as mixing, scooping, and baking. Let me walk you through the steps so you can get perfect results every time.

Start by preheating your oven to 350°F (175°C). While it heats, grease a standard 12-cup muffin tin or line it with paper liners. This step ensures your cookie cups pop out cleanly without sticking.

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy. This helps create that rich, buttery base. Then add in the egg and vanilla extract, mixing until fully combined.

Next, stir in the peanut butter. Mix until the dough is creamy and well-blended. The smell alone at this stage is amazing—peanutty and sweet.

Add the flour, baking soda, and salt directly into the bowl. Mix gently until just combined; don’t overmix or your cookie cups might get tough. Fold in the chocolate chips evenly so each scoop gets its fair share.

Scoop the dough into the muffin tin, filling each cavity about ¾ full. The dough won’t spread too much, but it will puff up slightly. If you want flatter tops, press the dough down gently with the back of a spoon.

Bake for 11–13 minutes or until the edges are lightly golden and the centers are just set. They might look a little soft in the middle, but they’ll firm up as they cool. Let them sit in the pan for 5–7 minutes before transferring to a wire rack.

From start to finish, you’re looking at about 25 minutes total. Quick, easy, and beyond satisfying!

Storage Options

These cookie cups store beautifully, making them perfect for baking ahead or gifting.

You can keep them at room temperature in an airtight container for up to 5 days. Make sure they’re completely cool before storing to avoid condensation and sogginess.

For longer storage, freeze them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months this way.

To reheat, just pop one in the microwave for 10–15 seconds for that warm, just-baked taste. You can also reheat a few in a 300°F oven for 5–7 minutes to restore that crispy edge.

Whether you’re making a double batch or savoring leftovers, these cookie cups are just as good the next day (or week!).

Variations and Substitutions

These cookie cups are endlessly customizable—so don’t be afraid to make them your own.

For a nutty twist, swap out the peanut butter for almond butter or sunflower seed butter for a nut-free version. Just keep in mind the flavor and texture may shift slightly, depending on the brand.

If you love surprises, press a mini peanut butter cup or square of chocolate into the center of each cookie right after baking. It melts slightly and adds an extra gooey bite in the middle.

Want to make them gluten-free? Use a 1:1 gluten-free flour blend. These cookie cups are forgiving enough that the texture will still be delicious with the right mix.

Add-ins like chopped nuts, white chocolate chips, or even dried banana pieces can give you a whole new flavor profile. Try mini marshmallows for a s'mores twist or sprinkle a bit of flaky sea salt on top before baking.

Don’t hesitate to experiment. That’s how I discovered these cookie cups in the first place—and now they’re a forever favorite in my kitchen.