These Peanut Butter Chocolate Chip Cookie Cups Are My New Sweet Obsession

If soft cookies and peanut butter cups had a baby, this would be it. These Peanut Butter Chocolate Chip Cookie Cupsare everything you love in one handheld dessert: chewy cookie base, melty chocolate chips, and a creamy peanut butter center that sets perfectly after a short chill.

They’re simple to make but look like they came from a bakery. Whether you’re baking for a party, gifting a batch, or just treating yourself (no shame), this recipe is a guaranteed winner.

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🧡 Why I Love This Recipe

• The cookie dough bakes right into muffin tins for perfect shape
• Soft and chewy inside, golden edges outside
• Rich peanut butter filling that sets like a dream
• Easy to make ahead and great for freezing
• Customizable with toppings, drizzle, or candy

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📝 Ingredients

For the Cookie Base:

• 1¼ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup chocolate chips (divided)

For the Peanut Butter Filling:

• ½ cup creamy peanut butter
• ¼ cup powdered sugar

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👨‍🍳 Step-by-Step Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with non-stick spray.

2. Mix Dry Ingredients

In a bowl, whisk together flour, baking soda, and salt. Set aside.

3. Cream Butter & Sugars

In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add the vanilla and egg, mixing until smooth.

4. Combine & Add Chocolate

Gradually add the dry ingredients to the wet mixture. Stir just until combined. Fold in ½ cup of the chocolate chips.

5. Scoop & Bake

Scoop the dough into muffin cups, filling each about ⅔ full. Press the tops gently flat. Bake for 10–12 minutes, or until edges are golden and centers look just set.

6. Cool & Indent

Remove from oven and let rest 5 minutes in the pan. Then use a spoon or your thumb to gently press a well into the center of each cookie. Let cool completely.

7. Make the Filling

Mix peanut butter and powdered sugar in a small bowl until smooth.

8. Fill the Cookie Cups

Once cooled, spoon a dollop of peanut butter filling into each cup. Top with remaining ½ cup of chocolate chips.

9. Optional Drizzle

Melt a few tablespoons of chocolate chips and drizzle over the tops for extra flair.

10. Chill & Serve

Refrigerate for 10–15 minutes to help the filling set. Serve and enjoy!

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🔄 Variations & Tips

• Want crunch? Add crushed pretzels, chopped peanuts, or toffee bits to the filling.
• Use mini muffin tins for bite-sized treats—reduce baking time to 8–9 minutes.
• Add sea salt flakes on top for a sweet-savory twist.
• Make them dairy-free with plant-based butter and dairy-free chocolate chips.

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🍽 Pair With These Sweet Treats

Looking for a dessert board or cookie platter? Pair these cookie cups with:

• Chocolate Chip Cookie Dough Brownie Bombs—perfect for chocolate lovers
• The Best Peanut Butter Brownies—more peanut butter perfection
• Edible Cookie Dough—a raw-safe sweet treat
• Chocolate Oreo Hearts—for a romantic twist
• Chocolate Chip Cookie Bites—a crowd-pleasing mini dessert

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🧊 Storage & Freezing

• Fridge: Store in an airtight container for up to 5 days
• Freezer: Freeze for up to 2 months. Let thaw at room temp or microwave 10–15 seconds
• Make-ahead tip: Bake and fill, then chill until ready to serve

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📝 Final Thoughts

These Peanut Butter Chocolate Chip Cookie Cups are gooey, satisfying, and shockingly easy to make. They look like bakery treats, but require minimal effort—just one dough, one filling, and a muffin tin.

Tried them? Tag us with your drizzle art or filling ideas! And don’t forget to follow for more small-batch, big-flavor desserts that keep your sweet tooth smiling.

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