These easy little chocolate chip peanut butter cookie cups are thick, chewy peanut butter cookies studded with mini chocolate chips. They’re simple to make — just scoop the dough into a mini muffin tin and bake.
Peanut butter cookies are a favorite here, and adding chocolate chips just makes them better. The combination of peanut butter and chocolate is hard to beat, and these mini cookie cups deliver that classic pairing in a fun, bite-sized form.
These mini chocolate chip peanut butter cookie cups are essentially thick, chewy peanut butter cookies that are quick to mix and don’t require chilling before baking. That makes them a convenient, satisfying treat when you want cookies without extra waiting time.
There are lots of peanut butter cookie options — from classic cross-hatched styles to flourless versions or no-bake varieties — but these cookie cups are a nice twist. Baking cookies in a muffin tin yields a denser, chewier result compared to baking them on a sheet.
How do you make cookie cups?
Cookie cups are made the same way as standard cookies, except you bake the dough in a muffin tin or a mini muffin tin instead of on a baking sheet. This keeps the dough from spreading, producing thicker, chewier cookies with a slight cup shape.
The most important points are not to overbake and to let the cookie cups cool fully in the pan. Remove them from the oven when they still look slightly underdone in the center if you prefer a chewy texture. Letting them cool for at least 15 minutes in the tin helps them set and prevents them from falling apart when you remove them.
What makes these cookie cups especially appealing is that you don’t need to chill the dough. They’re quick to prepare and bake, and they offer a nice variation if you want something different from traditional drop cookies.
How to make Mini Chocolate Chip Peanut Butter Cookie Cups:
- Use a non-stick or well-greased mini muffin pan and spray lightly with cooking spray so the cookie cups release easily. Still allow them to cool in the pan before removing.
- Portion the dough with a 1 1/2 tablespoon cookie scoop or a small spoon, then press gently into each mini cup to form an even shape.
More cookie recipes:
- Turtle Thumbprint Cookies
- Salted Double Chocolate Cookies
- Raspberry Lemon Cookies
- Chocolate Caramel Chip Cookies
- White Chocolate Chip Macadamia Nut Cookies
Mini Chocolate Chip Peanut Butter Cookie Cups
Thick, chewy peanut butter cookie cups studded with mini chocolate chips. Easy to mix and bake in a mini muffin tin for a quick, irresistible treat.
15 minutes
7 minutes
22 minutes
Ingredients
- 1/2 cup Unsalted Butter
- 1 large Egg
- 3/4 cup Brown Sugar, lightly packed
- 1/4 cup Granulated Sugar
- 1/2 cup Peanut Butter
- 1 1/2 teaspoons Pure Vanilla Extract
- 1 1/2 cups All-Purpose Flour
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 3/4 cup Mini Semisweet Chocolate Chips
Instructions
- Preheat oven to 350°F. Lightly spray about 2 dozen mini muffin cups with cooking spray. You may need to prepare more depending on how full you fill each cup. Set aside.
- Brown the butter: melt the butter in a small saucepan over medium heat. Whisk constantly as it melts, becomes foamy, then the foam subsides and brown bits form on the bottom.
- When you see brown bits, remove the pan from the heat. Whisk for about one more minute, then pour the butter into a bowl so it stops cooking. Be sure to transfer the browned bits. Let cool slightly.
- In a large bowl or the bowl of a stand mixer, whisk together the egg, brown sugar, granulated sugar, peanut butter, and vanilla until combined.
- Add the cooled browned butter and mix until smooth.
- Add the flour, baking soda, and salt and mix until just combined. Avoid over-mixing.
- Stir in the chocolate chips.
- Portion the dough into the mini muffin cups, filling each about 2/3 full to completely full depending on desired size.
- Bake 6–8 minutes, until the tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the cookie cups to cool in the pan for at least 15 minutes before removing to prevent breakage.
- Store in an airtight container at room temperature for up to 7 days.
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Measuring Cups/Spoons
-
Stainless Steel Cookie Scoop, Small -
Silicone Spatula Set
-
Bosch Universal Plus Stand Mixer
Nutrition Information:
Yield:
36
Serving Size:
1
Amount Per Serving:
Calories: 102Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 53mgCarbohydrates: 12gFiber: 1gSugar: 7gProtein: 2g
Nutrition information is estimated based on ingredients and may not be exact.
This Mini Chocolate Chip Peanut Butter Cookie Cups recipe has also been shared on Food Fanatic.