Chocolate Chip Cookie Peanut Butter Cups – The Ultimate Sweet Treat!

If you love the classic pairing of peanut butter and chocolate, this Chocolate Chip Cookie Peanut Butter Cups recipe is going to be your new favorite dessert! These bite-sized treats feature a soft, chewy chocolate chip cookie base filled with a creamy peanut butter center, all topped with a smooth layer of melted chocolate.

Perfect for any occasion, these homemade cookie cups are easy to make with simple ingredients you probably already have in your kitchen. Whether you’re baking for a family gathering, holiday party, or just a cozy night in, these indulgent treats will disappear fast.

Want to learn how to make these irresistible peanut butter cups at home? Keep reading for the full recipe! 😍

Ingredients for Chocolate Chip Cookie Peanut Butter Cups

Cookie Cups:

• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg, room temperature
• ¾ cup mini semi-sweet chocolate chips

Peanut Butter Filling:

• 1 cup creamy peanut butter
• ¼ cup unsalted butter
• ¼ teaspoon salt
• 1 cup powdered sugar

Chocolate Topping:

• ½ cup chocolate chips (milk, dark, or a mix)
• ½ teaspoon shortening or coconut oil

Optional Toppings:

• Chopped toffee bits
• Chopped peanuts
• Flaked sea salt
• Mini chocolate chips

These ingredients come together to create a perfect balance of sweetness, creaminess, and crunch. Now, let’s get into the fun part—baking and assembling these delicious cookie cups! 🍪🍫🥜

Step-by-Step Instructions for Chocolate Chip Cookie Peanut Butter Cups

Step1: Make the Cookie Cups

1. Preheat oven to 350°F (175°C). Lightly grease a 24-cup mini muffin pan or spray it with nonstick spray.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. Using an electric mixer, beat butter until creamy (about 30 seconds).
4. Add brown sugar and granulated sugar, then mix until fully combined (about 1 minute).
5. Beat in vanilla extract and egg until smooth.
6. Gradually add the flour mixture and mix until a dough forms.
7. Stir in the mini chocolate chips, ensuring even distribution.
8. Scoop 1 tablespoon of dough per mini muffin cup. Roll into a ball and place in each cup.
9. Bake for 8-10 minutes, or until the edges are golden but the centers remain soft.
10. Remove from the oven and immediately press a small round object (like a measuring spoon or shot glass) into the center of each cookie to create a cavity.
11. Let cool for 5 minutes, then transfer the cookie cups to a cooling rack.

Step2: Make the Peanut Butter Filling

1. In a microwave-safe bowl, combine peanut butter, butter, and salt.
2. Microwave in 15-second intervals, stirring until fully melted and smooth.
3. Stir in the powdered sugar until well combined.
4. Spoon 2 teaspoons of peanut butter filling into each cookie cup. Smooth the top with the back of a spoon.

Step3: Add the Chocolate Topping

1. Melt chocolate chips and shortening/coconut oil in the microwave in 15-second intervals, stirring in between until smooth.
2. Spoon 1 teaspoon of melted chocolate over each peanut butter cup.
3. Gently tap the spoon to spread the chocolate evenly to the edges.
4. If desired, sprinkle toffee bits, chopped nuts, mini chocolate chips, or sea salt on top before the chocolate sets.

Step 4: Chill & Serve

1. Place the cookie cups in the refrigerator until the chocolate topping is set (about 15-20 minutes).
2. Serve chilled or at room temperature and enjoy! 😋

Tips & Tricks for the Best Chocolate Chip Cookie Peanut Butter Cups

Pro Tips for Perfect Cookie Cups

✔ Use mini chocolate chips – Regular-sized chocolate chips can make the dough harder to press into cups. Mini chips distribute more evenly.
✔ Press the cookie cups while warm – As they cool, they firm up, making it harder to create a deep cavity. Use a measuring spoon, shot glass, or small jar to press down right after baking.
✔ Don’t overbake – The edges should be golden, but the centers should still be soft. They will firm up as they cool.
✔ Chill before serving – Refrigerating the cups helps set the peanut butter filling and gives a nice contrast to the chewy cookie base.

Storage & Reheating Instructions

Storing:

• Keep cookie cups in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate for up to 1 week.
• Freezing Option: Place in a freezer-safe bag and freeze for up to 3 months.

Reheating (If Needed):

• If serving from the fridge, let them sit at room temperature for 10-15 minutes to soften.
• If frozen, thaw overnight in the fridge or microwave for 10-15 seconds for a softer texture.

Nutritional Information (Per Cookie Cup)

Estimated values based on ingredients used.

• Calories: ~180
• Carbohydrates: 18g
• Fat: 11g
• Protein: 4g
• Sugar: 12g
• Fiber: 1g

Note: Nutrition may vary depending on the type of chocolate and peanut butter used.

Chocolate Chip Cookie Peanut Butter Cups

These Chocolate Chip Cookie Peanut Butter Cups combine soft, chewy chocolate chip cookie cups with a creamy peanut butter filling and a rich chocolate topping. Perfect for parties, holidays, or an indulgent homemade treat, these bite-sized delights are easy to make and packed with flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings 24 mini cookie cups

Calories 180 kcal

Equipment

• ✔ 24-cup mini muffin pan
• ✔️ Mixing bowls
• ✔ Electric mixer (or whisk)
• ✔️ Measuring cups & spoons
• ✔ Microwave-safe bowl
• ✔ Spatula
• ✔ Spoon or piping bag for filling

Ingredients

  

• For the Cookie Cups:
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter softened
• ½ cup brown sugar packed
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg room temperature
• ¾ cup mini semi-sweet chocolate chips
• For the Peanut Butter Filling:
• 1 cup creamy peanut butter
• ¼ cup unsalted butter
• ¼ teaspoon salt
• 1 cup powdered sugar
• For the Chocolate Topping:
• ½ cup chocolate chips milk, dark, or semi-sweet
• ½ teaspoon shortening or coconut oil
• Optional Toppings:
• Chopped toffee bits
• Chopped peanuts
• Flaked sea salt
• Mini chocolate chips

Instructions

 

• Step 1: Make the Cookie Cups
• Preheat oven to 350°F (175°C). Grease a 24-cup mini muffin pan with nonstick spray.
• In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
• Using an electric mixer, beat butter until creamy (about 30 seconds).
• Add brown sugar and granulated sugar, then mix until fully combined (about 1 minute).
• Beat in vanilla extract and egg until smooth.
• Gradually add the flour mixture and mix until a dough forms.
• Stir in the mini chocolate chips, ensuring even distribution.
• Scoop 1 tablespoon of dough per mini muffin cup, rolling it into a ball before placing it in each cup.
• Bake for 8-10 minutes, or until edges are golden but centers remain soft.
• Remove from the oven and immediately press a small round object (like a measuring spoon or shot glass) into the center of each cookie to create a cavity.
• Let cool for 5 minutes, then transfer the cookie cups to a cooling rack.
• Step 2: Make the Peanut Butter Filling
• In a microwave-safe bowl, combine peanut butter, butter, and salt.
• Microwave in 15-second intervals, stirring until fully melted and smooth.
• Stir in the powdered sugar until well combined.
• Spoon 2 teaspoons of peanut butter filling into each cookie cup and smooth the top.
• Step 3: Add the Chocolate Topping
• Melt chocolate chips and shortening/coconut oil in the microwave in 15-second intervals, stirring in between until smooth.
• Spoon 1 teaspoon of melted chocolate over each peanut butter cup.
• Gently tap the spoon to spread the chocolate evenly to the edges.
• If desired, sprinkle toffee bits, chopped nuts, mini chocolate chips, or sea salt on top before the chocolate sets.
• Step 4: Chill & Serve
• Place the cookie cups in the refrigerator until the chocolate topping is set (about 15-20 minutes).
• Serve chilled or at room temperature and enjoy!

Notes

Use mini chocolate chips for even distribution in the cookie dough.
Press the cookie cups while warm to ensure a deep cavity for the filling.
Chill before serving for the best texture and taste.
Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.

Keyword Chocolate Chip Cookie Peanut Butter Cups, Chocolate Peanut Butter Dessert, Easy Cookie Cup Recipe, Homemade Peanut Butter Cups, Mini Peanut Butter Cups, Peanut Butter Cookie Cups

Frequently Asked Questions (FAQ)

1. Can I use natural peanut butter?

Yes, but the texture may be slightly different. Natural peanut butter is oilier and may not firm up as well as regular creamy peanut butter. You may need to add a little extra powdered sugar to thicken the filling.

2. What chocolate is best for the topping?

You can use milk chocolate, semi-sweet, dark chocolate, or a mix! If you prefer a richer flavor, go for dark chocolate. For a sweeter treat, stick with milk chocolate.

3. Can I make these ahead of time?

Absolutely! These store well in the fridge for up to a week or in the freezer for up to 3 months. Just thaw before serving.

4. Can I make these in a regular muffin pan?

Yes! You can make larger cookie cups using a standard muffin tin. Just increase the baking time to 12-14 minutes and adjust the filling and chocolate amounts accordingly.

5. How do I make these gluten-free?

Swap the all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different, but they will still be delicious!

Final Thoughts – A Must-Try Dessert!

These Chocolate Chip Cookie Peanut Butter Cups are the perfect combination of chewy, creamy, and chocolatey goodness. Whether you’re making them for a party, holiday gathering, or just a fun treat at home, they’re guaranteed to be a hit!

Try them out and let us know how they turn out! Leave a comment below or tag us on social media with your creations. 🍪🥜🍫