Peanut Butter Chocolate Chip Cookie Cups

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.

Peanut Butter Chocolate Chip Cookie Cups - Supremely soft cookies & impossible to spread or goof up! Ready in 20 mins!

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.

Peanut Butter Chocolate Chip Cookie Cups - Supremely soft cookies & impossible to spread or goof up! Ready in 20 mins!

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 no where 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.

Peanut Butter Chocolate Chip Cookie Cups - Supremely soft cookies & impossible to spread or goof up! Ready in 20 mins!

And it’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.

I made these while at my home in Aruba. My kitchen here is small, hot, has the world’s most uneven-heating oven that also runs ferociously hot, and is in Celsius. Fun times.

Peanut Butter Chocolate Chip Cookie Cups - Supremely soft cookies & impossible to spread or goof up! Ready in 20 mins!

I baked them for 11 minutes at 350F and they’re incredibly soft, melty, and squishy. I’m no stranger to this oven producing supremely melty, gooey things.

Given the humidity, they continued to get softer as time passed and fell a bit in the center. In normal ovens and climates, I think about 12 minutes would be ideal, but use your judgment. If you like crunchier cookies, bake longer.

Peanut Butter Chocolate Chip Cookie Cups - Supremely soft cookies & impossible to spread or goof up! Ready in 20 mins!

They’re rich, dense, and there’s enough peanut butter to provide a nice, mellow peanut butter flavor profile without being overwhelmed by it. If you want to be overwhelmed, make these or this.

There’s a hint of chewiness around the edges, which is a nice contrast to the super soft centers.

Peanut Butter Chocolate Chip Cookie Cups - Supremely soft cookies & impossible to spread or goof up! Ready in 20 mins!

Pass the napkins and enjoy.

Have a nice holiday if you’re celebrating. I’ll be celebrating with cookies and as many of these as possible.

Peanut Butter Chocolate Chip Cookie Cups - Supremely soft cookies & impossible to spread or goof up! Ready in 20 mins!

Peanut Butter Chocolate Chip Cookie Cups

If you like super soft, melt-in-your mouth, easy cookies, these are for you. You don’t need a mixer, can stir the dough together by hand, and the cookie cups are ready from start to finish in under a half hour. If you’ve ever had problems with cookies that spread all over your baking sheet, it’s impossible here because the muffin pan prevents it. They’re 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.

Did you make this recipe?

Ingredients:

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

Directions:

  1. 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.
  2. In a large, microwave-safe mixing bowl, melt the butter, about 1 minute on high-power.
  3. 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.
  4. Add the flour, baking soda, optional salt, and stir until just combined; don’t overmix.
  5. Stir in 1 1/4 cups chocolate chips; reserve remainder to place on cookie tops before baking.
  6. 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.
  7. Evenly divide remaining 1/4 cup chocolate chips by placing a few chips on each cookie top, which creates a nice visual appeal.
  8. 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

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79 comments on “Peanut Butter Chocolate Chip Cookie Cups”

  1. 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

  2. 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).

  3. These cookie cups are a new (to me) form of cookie! Hurrah, can’t wait to try them!

  4. 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!

  5. 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).

  6. 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.

  7. 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!

  8. 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 ;-)

  9. I love how thick and chewy these cups look! With PB and chocolate, I’d never be able to say no to these!

  10. I spied these on Pinterest first. Just yum!!

  11. These are calling my name! Love the chewiness of these! Also, it’s great that you don’t need to chill the dough.

  12. I’m in love with these, as always!!!

  13. 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.

  14. 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. :)

  15. I think I’d eat the whole batch!

  16. I love cookie cups Averie and these peanut butter cookie cups look like cookie cup gold!! Pinned and thanks for another wonderful recipe :D

  17. 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 :)

  18. Oh yum! I want to eat these right now. They look so soft, chewy and delicious!

  19. No mixer, yay! I’m in. Your everlasting devotion to all things PB keeps me coming back for more!

  20. 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 :)

  21. 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!

  22. 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 :)

  23. These look delicious, love chewy cookies!

  24. Wow such a novel idea! These cookie cups look gooey and delicious!

  25. 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!!!

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