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.
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.
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.