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
- Light brown sugar
- Creamy peanut butter
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- 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.
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.
Pin This Recipe
- 1/2 cup unsalted butter, melted
- 1 large egg
- 3/4 cup light brown sugar, packed
- 1/2 cup creamy peanut butter (I recommend storebought and not homemade which is much runnier)
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- pinch teaspoon salt, optional and to taste
- 1 1/2 cups semi-sweet chocolate chips, divided
- 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
Amount Per Serving: Calories: 361Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 36mgSodium: 293mgCarbohydrates: 44gFiber: 2gSugar: 28gProtein: 6g
More Cookie Cup Recipes:
I wrote a Peanut Butter Cookbook with 100+ recipes using Peanut Butter
Chocolate Chip Cookie Cups — These cookie cups are made in one bowl, you don’t need a mixer, you don’t have to chill the dough, and because they’re baked in a muffin pan you don’t have to worry about spreading!
Peanut Butter Cup Cookie Cups — The cookies are rich, dense, and there’s plenty of peanut butter flavor between the cookies themselves and the glorious peanut butter cups.
Chocolate Lava Nutella Cookies — Triple chocolate cookies with flowing, melted dark chocolate in the middle! Out of this world good!
Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups – Two kinds of peanut butter in one thick, soft, and chewy cookie!
Browned Butter Chocolate Chip Cookie Cups – The browned butter adds so much incredible flavor!
Caramel-Stuffed Cookie Cups — The cookies are buttery soft with squishy interiors, and a slight chewiness around the edges.