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Ultimate Peanut Butter Chocolate Chip Cookie Cups easy Recipe

Ultimate Peanut Butter Chocolate Chip Cookie Cups Recipe
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⭐⭐⭐⭐⭐ 4.9 from 58 votes
Easy peanut butter chocolate chip cookie cups recipe. Soft, chewy centers with crispy edges. Perfect for parties and bake sales!

Ingredients

Scale

For the Cookie Cups:

  • 1¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ⅔ cup packed brown sugar
  • ⅓ cup granulated sugar
  • ½ cup creamy peanut butter
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips, divided (¾ cup for mixing, ¼ cup for topping)

Optional Enhancements:

 

  • 12 mini Reese’s peanut butter cups
  • ½ cup crushed pretzels
  • Flaky sea salt for sprinkling

Instructions

  • Prepare for Success: Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with butter and dust lightly with flour, tapping out excess.
  • Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  • Create the Base: In a large bowl, beat softened butter with both sugars for 3-4 minutes until light and fluffy. The mixture should nearly double in volume and become pale.
  • Add Peanut Butter: Beat in peanut butter for 1-2 minutes until completely smooth and well combined.
  • Incorporate Wet Ingredients: Add egg and vanilla, beating just until combined. Don’t overmix.
  • Combine Dry Ingredients: Add flour mixture in three additions, mixing on low speed just until combined. Some streaks are fine.
  • Fold in Chocolate: Gently fold in ¾ cup chocolate chips using a wooden spoon or spatula.
  • Fill and Top: Using a cookie scoop, divide dough evenly among muffin cups, filling each ¾ full. Top with remaining chocolate chips, pressing gently to adhere.
  • Bake to Perfection: Bake 12-15 minutes until edges are golden brown and centers appear slightly soft. Don’t overbake!

 

  • Cool Properly: Cool in muffin tin for exactly 10 minutes, then carefully transfer to wire rack.

Notes

  • Butter Temperature: Should be soft enough to indent with your finger but not leave a permanent impression
  • Visual Doneness Cues: Edges golden brown, centers slightly soft and glossy
  • Storage: Keep in airtight container for up to 7 days or freeze for 3 months

 

  • Make-Ahead: Dough can be refrigerated overnight before baking

Nutrition

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