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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I love cookie cups Averie and these peanut butter cookie cups look like cookie cup gold!! Pinned and thanks for another wonderful recipe :D
Thanks for pinning!
I think I’d eat the whole batch!
This is my favorite type if cookie – chocolate chip with peanut butter. Can’t get any better than that! And I love making cookies in a muffin tin! Just made some tonight similar to yours – Chocolate chip stuffed with peanut butter. YUM! As always, great recipe, Averie. :)
Your cookie posts always have me drooling! I love that there is no chill time, since I’m really impatient when it comes to cookies.
I’m in love with these, as always!!!
These are calling my name! Love the chewiness of these! Also, it’s great that you don’t need to chill the dough.
I spied these on Pinterest first. Just yum!!
I love how thick and chewy these cups look! With PB and chocolate, I’d never be able to say no to these!
hehe cookies that have no where to spread! I don’t know why that cracked me up so much, but it did and here we are.
These cookie cups look delicious! Soft, chewy and thick and…oh dear. Why don’t I have these in my oven right now?! Good thing they only take 20 minutes ;-)
I love the idea of cookie cups (and obviously anything with pb) – it’s like the best of the cookie and cookie pie (from the Great AMerican Cookie Company!) but in bite size form. DELISH.
Stunning photos, per usual. :D
This was my first photo shoot here when I got here and the first few out of the gate are always rough to say the least. So thank you :) Cookie meets Great American Cookie Co. pie = YES!
Ohh these cookie cups look perfeeect. Soft, chewy, and perfectly underbaked just how I like ’em. Boy do I want to sink my teeth into a few of these gorgeous cups this morning. ;) And kudos to you on persevering with an oven like that! I don’t think I would be able to stand using an un-reliable oven. LOL.
A cookie in a muffin pan has to be the ultimate thick chewy treat! I’d be tempted to put a little ice cream sundae on top of one of these. Have a nice Easter weekend! I am visiting my family and looking forward to my stop at Trader Joe’s on my way back tomorrow (oh the little things in life).
Happy Easter, Paula, and enjoy your family (and your TJs trip!!)
We loved your cookie cups with the chocolate PB in the center so I’ll have to try this. I’d like to make it in mini-muffin tins cuz I think they would be cute (and go further)–do you think 5-6 minutes baking time would be about right?
I never bake recipes like this as mini, just because I don’t have the patience :) But I think your guess sounds just about right!
I did mine in a mini muffin tin – 10 min. in my oven and they turned out perfectly! These were a huge hit – my sons new favorite!
Wonderful to hear they worked great as minis for 10 mins & your son has a new fave! :)
Thanks, Julie–yup, it was about 10 minutes for me as well. Delicious! A mini cookie cup is just about the right amount for me. Averie, I also found that I needed to let them sit in the pan for closer to 1/2 hour or 45 minutes (rather than 15–even though I really really wanted to dig into it right away) to firm up well–they came out much more neatly and it was less frustrating to get them out of the pan, for whatever that information is worth!
Maybe I just used a ridic amount of non-stick spray, which I’ve been known to do :) But yes, the longer you wait, the easier it is. I know, it’s hard to wait!
These cookie cups are a new (to me) form of cookie! Hurrah, can’t wait to try them!
Cookie cups are always a winner. Mine sank a ton in the center the last time I made them and I don’t know why. They were definitely not underbaked
I think it’s a depth vs. surface area kind of thing. That somehow the depth of the cookie cup, given the surface area, that on some mathematical/physics level cups are more prone to sinking than just normal cookies that are flat and don’t have as much ‘weight’ from the underside pulling the topsides down. I’ve thought about this before and somehow there’s got to be a scientific explanation over and beyond underbaking (which of course will do it, too – that’s with any cake, muffin, banana bread etc, if you underbake the center will likely fall).
I’ve been craving cookies this week. I my have to rustle up these delicious cookies. The crater in the middle would be great for holding a small scoop of ice cream