Peanut Butter Chocolate Chip Cookie

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Peanut Butter Chocolate Chip Cookie Cups

A soft, chewy cookie cup base loaded with melty chocolate chips, filled with creamy peanut butter, and finished with a sprinkle of extra chocolate—this dessert is a true crowd-pleaser! Each bite gives you that irresistible combination of rich peanut butter and chocolate in the perfect handheld treat.

Recipe Details

  • Servings: 8 large cookie cups (or 12 smaller ones)
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Chill Time: 15 minutes
  • Total Time: 45-50 minutes
  • Calories: Approximately 280 per serving

Ingredients

For the Cookie Dough:

  • 1 1/4 cups all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking soda (helps the cookie cups rise)
  • 1/4 teaspoon salt (balances sweetness and enhances flavor)
  • 1/2 cup unsalted butter, softened to room temperature (important for a soft texture)
  • 1/2 cup packed brown sugar (adds moisture and depth)
  • 1/4 cup granulated sugar (for sweetness and texture)
  • 1 teaspoon pure vanilla extract (enhances overall flavor)
  • 1 large egg (binds the ingredients together)
  • 1 cup chocolate chips, divided (semi-sweet or milk chocolate—your choice!)

For the Peanut Butter Filling:

  • 1/2 cup creamy peanut butter (smooth texture works best)
  • 1/4 cup powdered sugar (sweetens and thickens the filling)

Optional Toppings:

  • Extra chocolate chips (for added crunch and visual appeal)
  • Melted chocolate drizzle (for an elegant finish)
  • Crushed peanuts (for extra crunch and texture)
  • Sea salt flakes (if you love that sweet-salty combo)

Equipment Needed:

  • Standard muffin tin (12-cup or mini muffin tin for bite-sized treats)
  • Mixing bowls (one for dry ingredients, one for wet)
  • Electric mixer (optional, but makes the creaming process easier)
  • Rubber spatula or wooden spoon
  • Measuring cups and spoons
  • Cookie scoop (optional, for even portioning)
  • Spoon (for making indentations and filling)

Directions

Step 1: Prepare Your Oven and Muffin Tin

  1. Preheat your oven to 350°F (175°C).
  2. Lightly grease the muffin tin with non-stick cooking spray or line with paper muffin liners for easy removal.
  3. Set the tin aside while you prepare the dough.

Step 2: Combine Dry Ingredients

  1. In a medium mixing bowl, whisk together the flour, baking soda, and salt until evenly combined.
  2. Set aside—this will be added gradually to avoid overmixing.

Step 3: Cream the Butter and Sugars

  1. In a large bowl, using an electric mixer or hand whisk, cream the softened butter, brown sugar, and granulated sugar together on medium speed.
  2. Beat for about 2-3 minutes until the mixture becomes light and fluffy. This step incorporates air, making the cookie cups soft and tender.

Step 4: Add Wet Ingredients

  1. Add the vanilla extract and egg to the butter-sugar mixture.
  2. Beat on low speed until everything is well combined and smooth. Scrape down the sides of the bowl to make sure all ingredients are fully mixed.

Step 5: Combine Wet and Dry Ingredients

  1. Gradually add the flour mixture to the wet ingredients, mixing on low speed to avoid overworking the dough.
  2. Once the flour is fully incorporated, fold in 1/2 cup of chocolate chips using a rubber spatula for an even distribution of chocolate chunks.

Step 6: Shape and Bake the Cookie Cups

  1. Using a cookie scoop or spoon, portion the dough into the prepared muffin tin, filling each cup about 2/3 full.
  2. Press down gently on the dough to flatten the tops for an even bake.
  3. Place the muffin tin in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden brown and the centers look set.

Baking Tip: Be careful not to overbake, as the cookie cups will continue to cook slightly while cooling in the pan.

Step 7: Create Indentations

  1. Remove the muffin tin from the oven and let the cookie cups cool for 5 minutes in the pan.
  2. While still warm, use the back of a spoon or your thumb to gently press the center of each cookie to create a well for the filling.
  3. Let the cookie cups cool completely before adding the peanut butter filling.

Step 8: Make the Peanut Butter Filling

  1. In a small bowl, mix together the creamy peanut butter and powdered sugar until smooth and fluffy.
  2. The mixture should be thick enough to hold its shape but soft enough to pipe or spoon easily into the cookie cups.

Step 9: Fill the Cookie Cups

  1. Once the cookie cups have cooled, spoon or pipe a generous amount of the peanut butter filling into each indentation.
  2. Smooth the tops with a spoon or let them stay slightly domed for a rustic look.

Step 10: Add Toppings (Optional but recommended!)

  1. Sprinkle the remaining 1/2 cup of chocolate chips on top of the peanut butter filling.
  2. For an extra-special touch, melt additional chocolate chips and drizzle over the tops of each cookie cup using a fork or piping bag.
  3. Add a pinch of sea salt flakes or crushed peanuts for a sweet-salty contrast.

Step 11: Chill to Set

  1. Place the filled cookie cups in the refrigerator for 10-15 minutes to help the peanut butter firm up slightly and allow the flavors to meld together.
  2. This step also makes the cookie cups easier to handle and eat without the filling becoming too soft.

Step 12: Serve and Enjoy!

  • Enjoy your Peanut Butter Chocolate Chip Cookie Cups chilled or at room temperature.
  • Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

Flavor Variations & Customization Ideas

  • Nutella Twist: Swap peanut butter for Nutella for a chocolate-hazelnut filling.
  • Peanut Butter and Jelly: Add a small dollop of your favorite jelly on top of the peanut butter filling for a PB&J-inspired treat.
  • Double Chocolate: Use chocolate cookie dough instead of regular for an extra-rich chocolate experience.
  • Crunch Factor: Add chopped peanuts or pretzel bits for a delightful crunch.

Would you like me to suggest a creative holiday variation of this recipe?

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