Introduction

There is something inherently magical about the combination of salty peanut butter and rich, melty chocolate. It’s a flavor profile that has stood the test of time, and for good reason. Today, I’m taking that classic duo to the next level with these Peanut Butter Chocolate Chip Cookie Cups.

Unlike a standard cookie, these are baked in a muffin tin to create a deep-dish, decadent “cup” that holds a luscious, creamy peanut butter center. They are thick, chewy, and absolutely addictive. If you’ve enjoyed my Chocolate Chip Cookie Bites, you are going to flip for this filled version. It’s the ultimate handheld treat for parties, bake sales, or those late-night cravings that only peanut butter can satisfy.

Why I Love This Recipe

I’ve spent years perfecting various desserts, from The Best Peanut Butter Brownies to elaborate cakes, but I keep coming back to these cookie cups. Here’s why:

• The Texture: You get a crisp golden edge with a soft, doughy center and a silky filling.
• Portion Control: They are naturally individual servings, making them perfect for sharing.
• Customizable: You can easily swap the chips or the filling to suit your mood.
• Visual Appeal: They look like they came from a high-end bakery, but they are incredibly simple to assemble.

Ingredients

To make these show-stopping treats, you will need a few pantry staples:

• All-Purpose Flour: 141​ cups
• Baking Soda: 21​ teaspoon
• Salt: 41​ teaspoon
• Unsalted Butter: 21​ cup (softened)
• Brown Sugar: 21​ cup (packed)
• Granulated Sugar: 41​ cup
• Vanilla Extract: 1 teaspoon
• Egg: 1 large
• Chocolate Chips: 1 cup total (divided)
• Creamy Peanut Butter: 21​ cup
• Powdered Sugar: 41​ cup

Swaps and Notes

• The Peanut Butter: I highly recommend using a standard creamy peanut butter (like Jif or Skippy). Natural “stir” peanut butters can be too oily and may not set up properly in the center.
• Chocolate Variety: While semi-sweet is classic, dark chocolate chips or even mini chocolate chips work beautifully here.
• Gluten-Free: You can swap the all-purpose flour for a 1:1 gluten-free baking blend with success.
• Filling Swap: If you are feeling adventurous, you could even use a dollop of Edible Cookie Dough as a filling for a “cookie-in-a-cookie” experience!

Step-by-Step Instructions

1. Prep the Oven: Preheat your oven to 350°F (175°C). Lightly grease a standard muffin tin with non-stick spray or a little butter.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside.
3. Cream Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
4. Combine Wet and Dry: Add the vanilla and egg to the butter mixture, mixing until fully combined. Gradually stir in the dry ingredients until just mixed—don’t overbeat! Fold in 21​ cup of the chocolate chips.
5. Bake the Cups: Scoop the dough into the muffin tin, filling each cup about 2/3 full. Press the top lightly to flatten. Bake for 10–12 minutes until the edges are golden.
6. Create the Well: Let the cups cool for 5 minutes. While still warm, gently press the center of each cookie with the back of a small spoon to create an indentation.
7. Make the Filling: Whisk the peanut butter and powdered sugar in a small bowl until smooth.
8. Fill and Chill: Once the cookie cups are completely cool, dollop the peanut butter mixture into the centers. Sprinkle with the remaining chocolate chips.
9. Set: Place in the refrigerator for 10–15 minutes to firm up the filling before serving.

Tips for Success

• Don’t Overbake: The cookies will continue to firm up as they cool in the tin. If you overbake them, the “cups” will be too crunchy rather than chewy.
• Wait to Fill: Ensure the cookie cups are completely cool before adding the peanut butter filling, otherwise the filling will melt and run over the sides.
• Grease Well: Even with non-stick pans, a little extra spray helps these pop out perfectly without breaking the “walls” of the cup.

Serving Suggestions and Pairings

These cookie cups are a dessert powerhouse on their own, but if you’re hosting a party, they pair excellently with other handheld treats like Hot Chocolate Cookie Cups.

For a true peanut butter lover’s spread, serve them alongside No-Bake Peanut Butter Oatmeal Bars. They also pair wonderfully with a cold glass of milk or a hot cup of coffee to balance the richness of the peanut butter.

Nutritional Information (Per Serving)

• Calories: 280 kcal
• Servings: 8
• Total Fat: 16g
• Carbohydrates: 32g
• Protein: 5g

Storage and Leftover Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Because of the creamy filling, these stay fresh and delicious in the fridge for up to 5 days.
• Freezing: You can freeze the baked cookie cups (without filling) for up to 3 months. Thaw and fill when ready to serve.

More Recipes You Will Love

If you enjoyed these cookie cups, check out these other fan-favorite recipes from the Chef Maniac kitchen:

• The Best Peanut Butter Brownies
• Chocolate Chip Cookie Bites
• No-Bake Peanut Butter Oatmeal Bars
• Edible Cookie Dough
• Hot Chocolate Cookie Cups

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Final Thoughts

These Peanut Butter Chocolate Chip Cookie Cups are a guaranteed hit for any occasion. They offer a nostalgic flavor with a modern, sophisticated presentation. I’d love to hear how yours turned out! Did you stick to the classic recipe or try a fun swap?

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