Homemade Peanut Butter Chocolate Chip Cookie Cups Recipe

Crafting a delightful peanut butter chocolate chip cookie cups treat brings pure joy to any kitchen adventure.

Soft, gooey centers melt with rich chocolate and creamy peanut butter notes.

Homemade desserts often surprise us with their incredible simplicity.

Baking these miniature delights requires minimal effort but delivers maximum satisfaction.

Small cups of pure indulgence wait to transform your afternoon snack into something magical.

Sweet-toothed friends will absolutely adore these irresistible bite-sized wonders.

Don’t wait another moment, let’s create deliciousness together!

Peanut Butter Chocolate Chip Cookie Cups Temptation

• Delightfully Decadent: Indulge in a perfect blend of rich chocolate and creamy peanut butter that creates an irresistible treat for serious sweet lovers.
• Quick Kitchen Magic: Prepare these delectable cookie cups with minimal ingredients and simple steps, making them a fantastic option for both novice and experienced bakers.
• Perfect Party Pleaser: Impress guests and family members with these adorable miniature desserts that are both visually appealing and incredibly delicious, guaranteed to vanish from the serving plate in minutes.
• Customizable Crowd-Winner: Easily adapt the recipe by swapping chocolate chips or trying different nut butters, making these cookie cups versatile for various taste preferences and dietary needs.

Ingredients for Peanut Butter Chocolate Chip Cups

• All-Purpose Flour: The foundation that provides structure and texture to the cookie cups.
• Baking Soda: A leavening agent that helps the cookies rise and become light.
• Salt: Enhances the overall flavor of the cookie dough.

• Butter: Creates a rich, tender base and adds delicious flavor to the cookies.
• Brown Sugar, Granulated Sugar: Provide sweetness and help create a soft, chewy texture.
• Peanut Butter: Delivers a creamy, nutty flavor and helps create the filling.
• Powdered Sugar: Adds sweetness and helps stabilize the peanut butter filling.

• Egg: Binds the ingredients together and adds moisture to the dough.
• Vanilla Extract: Adds a warm, sweet flavor to the cookie cups.
• Chocolate Chips: Brings rich chocolate flavor and creates delightful pockets of sweetness throughout the cookies.
• Non-Stick Spray or Butter: Ensures the cookie cups release easily from the muffin tin.

How to Bake Peanut Butter Chocolate Chip Cups

Step 1: Fire Up the Oven

Crank your oven to a toasty 350F (175C). Grab a mini muffin tin and give it a generous spray of non-stick magic or a quick butter massage.

Step 2: Craft the Cookie Dough

• Flour
• Baking soda
• Salt

• Butter
• Brown sugar
• Granulated sugar

Until the mixture looks light and fluffy. Toss in the egg and vanilla extract, mixing until everything plays nice together.

Slowly incorporate the dry ingredients, stirring just until combined. Gently fold in a heap of chocolate chips.

Step 3: Prepare the Peanut Butter Surprise

In a small bowl, smooth out peanut butter and powdered sugar until they become best friends.

Step 4: Build Your Cookie Cups

Scoop a dollop of cookie dough into each muffin cup.

Use your thumb or a spoon to create a cozy little pocket in the center of each dough ball. Fill these pockets with a tiny spoonful of peanut butter mixture.

Top with a small piece of dough, pinching the edges to seal in the goodness. Sprinkle the remaining chocolate chips on top for extra excitement.

Step 5: Bake to Perfection

Slide the tin into the oven and bake for 10-12 minutes. Look for golden-brown edges that scream “I’m delicious!” Let the cookie cups chill in the tin for 5 minutes, then transfer to a wire rack to cool completely. Get ready to devour these heavenly treats!

Tips to Perfect Peanut Butter Chocolate Chip Cups

• Generously grease the mini muffin tin with non-stick spray or butter to ensure easy cookie cup removal.
• Combine dry ingredients separately before adding to wet ingredients to guarantee even distribution and prevent flour clumps.
• Use a small spoon or thumb to create a gentle indent in cookie dough, ensuring perfect peanut butter filling placement without breaking the dough.
• Allow cookie cups to cool in the muffin tin for 5 minutes before transferring to a wire rack, helping them set and maintain their shape without crumbling.

Variations on Peanut Butter Chocolate Chip Cups

• Nutella Swirl Cookie Cups: Replace peanut butter filling with Nutella for a rich, chocolatey center that adds decadent flavor and smooth texture.
• Salted Caramel Surprise Cups: Swap peanut butter filling with soft caramel and sprinkle sea salt on top for a sweet and salty combination that elevates the classic cookie experience.
• Almond Butter Berry Cups: Substitute peanut butter with almond butter and add fresh raspberries or strawberry jam inside for a fruity, nutty variation that brings brightness to the original recipe.
• Coconut Cream Cookie Cups: Use coconut cream instead of peanut butter and top with toasted coconut flakes for a tropical-inspired treat that offers a unique and refreshing profile.

Pairings to Enhance Peanut Butter Chocolate Chip Cups

• Brew Smooth Coffee Match: Dark roast or espresso cuts through the sweetness, creating a balanced flavor profile that highlights the rich chocolate and nutty peanut butter notes.
• Complement with Cold Milk Companion: Creamy whole milk enhances the cookie cup's texture, providing a cool and refreshing contrast to the warm, gooey dessert.
• Create Ice Cream Fusion: Vanilla bean or salted caramel ice cream adds a luxurious layer of creamy decadence, amplifying the dessert's indulgent qualities and temperature contrast.

Proper Storage for Peanut Butter Chocolate Chip Cups

Store cooled cookie cups in an airtight container lined with parchment paper. Keep refrigerated for up to 5 days, ensuring layers are separated to prevent sticking.

Wrap individual cookie cups tightly in plastic wrap, then place in a freezer-safe container. Freeze for maximum 2 months. Label with date for easy tracking.

Keep in sealed container at room temperature for 2-3 days. Place a piece of bread inside to maintain moisture and softness.

Warm refrigerated or thawed cookie cups in microwave for 10-15 seconds. Alternatively, reheat in preheated oven at 300F for 3-4 minutes until slightly warm and crispy edges return.

FAQs

• Can I use natural peanut butter for the filling?

Natural peanut butter might be too runny. Stick with creamy, conventional peanut butter for the best texture and stability in the filling.

• How do I prevent the cookie cups from sticking to the pan?

Generously grease the mini muffin tin with non-stick spray or butter before adding the dough. This ensures easy removal of the cookie cups after baking.

• What if my dough is too soft to work with?

Chill the cookie dough in the refrigerator for 15-20 minutes. This will make it easier to handle and prevent spreading during baking.

• Can I make these cookie cups ahead of time?

Yes, you can prepare the dough and filling in advance. Store them separately in the refrigerator and assemble just before baking for the freshest results.

Peanut Butter Chocolate Chip Cookie Cups Recipe

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4.5 from 19 reviews

• Total Time: 37 minutes
• Yield: 12 1x

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Description

Indulgent peanut butter chocolate chip cookie cups promise a delightful dessert adventure that melts hearts with rich, creamy goodness. Cookie lovers will savor each bite of these irresistible treats that blend classic flavors into a perfect handheld delight.

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Ingredients

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Primary Ingredients:

• 1 1/4 cups (156 grams) all-purpose flour
• 1/2 cup (113 grams) unsalted butter, softened
• 3/4 cup (128 grams) chocolate chips
• 1/2 cup (128 grams) creamy peanut butter

Cookie Base Dry Ingredients:

• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (100 grams) brown sugar
• 1/4 cup (50 grams) granulated sugar

Additional Ingredients:

• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup (30 grams) powdered sugar
• 1/4 cup (42 grams) chocolate chips (for topping)

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Instructions

1. Prepare the workspace by heating the oven to 350F (175C) and generously coating a mini muffin tin with non-stick spray.
2. Create the cookie base by combining dry ingredients in a medium bowl, whisking flour, baking soda, and salt until evenly mixed.
3. In a separate large bowl, cream butter with brown and granulated sugars until the mixture becomes light and airy, developing a fluffy texture.
4. Incorporate egg and vanilla extract into the butter mixture, blending thoroughly until smooth and consistent.
5. Gradually fold dry ingredients into the wet mixture, stirring gently to maintain a soft dough consistency.
6. Gently mix most of the chocolate chips into the cookie dough, reserving some for topping.
7. Prepare the peanut butter filling by blending peanut butter with powdered sugar until achieving a silky, uniform texture.
8. Distribute approximately one tablespoon of cookie dough into each muffin cavity, creating a uniform base.
9. Using your thumb or a small spoon, create a gentle indentation in the center of each dough portion.
10. Fill the indentations with a teaspoon of peanut butter mixture, ensuring even distribution.
11. Cover the peanut butter filling by placing a small piece of dough on top or pinching edges to seal.
12. Sprinkle remaining chocolate chips over each cookie cup for additional flavor and visual appeal.
13. Bake for 10-12 minutes until edges turn golden brown and appear slightly crisp.
14. Allow cookie cups to rest in the tin for 5 minutes, then carefully transfer to a wire rack for complete cooling.

Notes

• Ensure your butter is softened at room temperature for easier mixing and smoother cookie dough texture.
• Use a cookie scoop or tablespoon to create uniform-sized cookie cups for consistent baking.
• For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend.
• Reduce sugar content by using natural peanut butter without added sweeteners and cutting granulated sugar by 25%.

• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Category: Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 191 kcal
• Sugar: 14 g
• Sodium: 97 mg
• Fat: 11 g
• Saturated Fat: 4 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.1 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 27 mg