Chocolate Chip Peanut Butter Cookie Cups — Supremely soft cookie cups that are ready in 20 minutes! No need to chill the cookie dough because the cookies can’t spread in the oven!
Deep Dish Peanut Butter Cookie Cups with Chocolate Chips
If you like super soft, melt-in-your mouth, easy cookies, these are for you.
Is there anyone who doesn’t like those things? I hope not.
The cookie cups are ready from start to finish in 20 minutes.
Faster than going to the grocery store to buy dough-in-a-tube when you’re struck with an overwhelming desire for cookies, immediately. You can relate, right?
These PB cookie cups are rich, dense, and there’s enough peanut butter to provide a nice, mellow peanut butter flavor profile without being overwhelmed by it.
There’s a hint of chewiness around the edges, which is a nice contrast to the super soft centers.
Pass the napkins and enjoy!
Ingredients for the Chocolate Peanut Butter Cookie Cups
These deep dish PB cookie cups call for the following ingredients:
- Unsalted butter
- Egg
- Light brown sugar
- Creamy peanut butter
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Semi-sweet chocolate chips
How to Make Chocolate Chip Peanut Butter Cookie Cups
I’s such simple dough to make! You don’t need a mixer and can stir it together by hand in minutes.
- Melt butter, add an egg, sugars, peanut butter, and vanilla.
- Stir in the dry ingredients, chocolate chips, and you’re ready to bake.
- Divide the dough between 12 greased muffin cups. I baked them for 11 minutes at 350F and they’re incredibly soft, melty, and squishy. If you like crunchier cookies, bake longer.
FAQs
Baking cookies in a muffin pan is one of the best tricks out there. If you’ve ever had problems with cookies that spread all over your baking sheet, it’s impossible here. There’s nowhere for the cookies to spread because the dough is contained in the muffin cavity.
Another nice thing is that you don’t have to chill the dough before baking. I recommend dough chilling with almost all my cookie recipes so they don’t spread, but it’s not necessary here.
I’m sure it would be fine to use a mini muffin pan instead of a regular muffin pan, but because I never have I cannot give a baking time. Just watch them and use your judgment!
No, I recommend using a no-stir peanut butter, such as Jif or Skippy. Natural and homemade nut butters are runnier and oiler and can result in oily, crumbly cookies.
If you don’t have a muffin pan to make this recipe, I suggest making my chocolate peanut butter bars instead. They’re similar in flavor and texture, but the bars are made in a square baking dish rather than a muffin pan.
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Peanut Butter Chocolate Chip Cookie Cups
Ingredients
- ½ cup unsalted butter, melted
- 1 large egg
- ¾ cup light brown sugar, packed
- ½ cup creamy peanut butter, I recommend storebought and not homemade which is much runnier
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- pinch teaspoon salt, optional and to taste
- 1 ½ cups semi-sweet chocolate chips, divided
Instructions
- Preheat oven to 350F and spray a 12-count standard-sized muffin pan extremely well with floured cooking spray or grease and flour the pan (I prefer cosmetically to not use liners); set pan aside.
- In a large, microwave-safe mixing bowl, melt the butter, about 1 minute on high-power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, peanut butter, granulated sugar, vanilla, and whisk until smooth.
- Add the flour, baking soda, optional salt, and stir until just combined; don’t overmix.
- Stir in 1 1/4 cups chocolate chips; reserve remainder to place on cookie tops before baking.
- Distribute dough equally among the 12 muffin pan cavities; each will approximately be filled to about three-quarters full. The cookies don’t rise much (nothing like muffins) so it’s okay if dough seems high in the cavities.
- Evenly divide remaining 1/4 cup chocolate chips by placing a few chips on each cookie top, which creates a nice visual appeal.
- Bake for 11 to 12 minutes, or until tops have set and are pale golden. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Depending on your climate, muffin pan, brand of ingredients, taste preferences, etc. baking times will vary. Watch your cookies and not the clock; bake until done. Allow cookies to cool in pan for at least 15 minutes before removing them. If they have stuck to the pan, gently wedge the tip of a soft spatula into the muffin cavity to dislodge the cookies, rather than rimming with a knife so you don’t scratch your pan. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
- Adapted from Browned Butter Chocolate Chip Cookie Cups
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Oh my goodness, I am literally drooling all over my laptop — these sound delicious!
Thank you :)
These sound fabulous!! I could just eat every single one of them! ;) Pinned!
I made these yesterday. I needed something quick to bring to my friend, who loves pb + chocolate. These were so easy, quick, and were ready in the time it took me to get ready to go. I love that it’s a small batch, one and done, not pan after pan of dropping and baking cookies. This will be my go-to, need-something-baked-in-a-pinch recipe! Thanks!
Thanks for trying these and for everything you said which mirrors what I think from the fast, easy, small batch, one and done, and not pan after pan – amen, right! :) So glad you’re happy & have a new in-a-pinch go-to recipe!
These look so yummy Averie! Love that you make them in a muffin tin so they have no way of spreading. Soft, thick cookies are the way to go :0)
Thank you, Julie! :)
Averie, I’m always impressed by how gorgeous your cookie photographs turn out. They have the perfect bits of melted chocolate showing through without looking messy — so inviting and tempting! If only I could hone that skill… I usually end up sticking my finger or wrist in the melted chocolate chips and end up getting it all over the place. Oh well, more to lick off my fingers, right? ;) Have a wonderful time in Aruba and soak up some of that gorgeous sun for me!
Trust me, I don’t love these images, at all. But it was either just accept that this is the best I can do in a very warm environment and post it, regardless; or not post at all. Because it’s super hard to get things to look perfect here so I just do what I can – I don’t ever like my photos here, but I try :) Thanks for the vote of confidence!
We’re always our own worst critics! As a stellar photographer, you probably hold yourself to high standards, and it’s understandable that it’s harder to shoot at your home-away-from-home in paradise. But still, even this recipe’s shoot is something many food bloggers would love to achieve on their best days! And that small crumb with melted chocolate falling off the cookie in your last image? Definitely the little touch of an extremely talented photographer. :)
Best cookie ever! I’ve decided nut butters are a staple food group in my diet (along with chocolate of course!)
These look amazing. I saw them on foodgawker and can’t wait to make them!!!!
Thanks for finding me from FG!
OMG! so happy I stumbled across this on foodgawker I recently made some peanut butter cupcakes so I think I will substitute the peanut butter for Biscoff!!!
Wow such a novel idea! These cookie cups look gooey and delicious!
These look delicious, love chewy cookies!
I had a thin, crispy chocolate chip cookie earlier and I kept thinking about how I really prefer thick and chewy cookies much better! One (or two) of these would have been perfect :)
These might be my fave cookie cups that I’ve seen! I love the peanut butter and just how gooooey and delicious and perfect they look!
I just want to clarify: Does it really call for a tablespoon of vanilla? A tablespoon seems like a lot…just wanted to double check before I made them :) They look amazing!!
Yes, correct. Use less if you want. 3 tsp = 1 tbsp. And I always use 2 tsp, so why not 3 :)
Thank you! I made them today for an Easter dinner, and they were a HUGE hit!! I’m making another batch to bring to work tomorrow. Teachers going back to school after spring break…we need a little morning treat :)
What a nice friend/coworker you are to make another batch & bring them in to share! So glad you like the recipe – enough to make it twice in 2 days :)
No mixer, yay! I’m in. Your everlasting devotion to all things PB keeps me coming back for more!
Oh yum! I want to eat these right now. They look so soft, chewy and delicious!
Ugh you have no idea how good these sound!!! I might just need to make them when I get back tomoz!! Nothing in the world is like homemade cookies and these fit the bill!! Think I might like them a la mode :)
They’d be perfect little holders for some ice cream indeed! :)