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Peanut Butter Chocolate Chip Cookie Cups

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  • Author: Amina
  • Total Time: 30–50 minutes depending on method
  • Yield: 24 cookie cups (12 smaller or 24 mini)
  • Diet: Vegetarian

Description

These fun and irresistible cookie cups combine soft, chewy chocolate chip cookie dough baked in mini muffin tins and filled with creamy peanut butter cups—perfect bite-sized treats for any occasion.

Ingredients

Chocolate chip cookie dough (store‑bought bar or homemade)

Mini peanut butter cups (unwrapped)

Optional (for from‑scratch version): all‑purpose flour, baking soda, salt, unsalted butter, brown & granulated sugar, egg, vanilla extract, mini chocolate chips

Instructions

  1. Option 1: Semi‑homemade (using refrigerated cookie dough): Preheat oven to 350°F. Grease a mini‑muffin pan for about 24 cups.
  2. Press individual pieces of cookie dough into each cup, making a well in the center.
  3. Bake 12–15 minutes or until golden. Immediately press a mini peanut butter cup into each.
  4. Cool completely before gently removing from pan with a butter knife.
  5. Option 2: From‑scratch version: Preheat oven to 350°F. Grease mini‑muffin pan.
  6. Cream butter and sugars; add egg and vanilla. Mix in flour, baking soda, salt, then fold in mini chocolate chips.
  7. Spoon dough into cups (~1 Tbs each). Bake 8–10 minutes until edges are light golden. Immediately press down with a spoon to form wells.
  8. Prepare filling: microwave peanut butter, butter, and salt until silky; stir in confectioners’ sugar. Spoon into each cup.
  9. Melt chocolate chips (with shortening) and drizzle or layer on top. Chill until set. Serve chilled or at room temperature.

Notes

  1. Store cooled cups in an airtight container at room temperature for up to 3 days.
  2. For longer storage, freeze in a single layer, then transfer to freezer bags—keep up to 3 months.
  3. Reheat: microwave for 5–10 seconds or let sit at room temp for gooey, warmed centers.
  4. Substitute peanut butter cups with sunflower seed butter cups for a nut-free alternative.
  5. To make vegan versions, use dairy-free butter or coconut oil, vegan chocolate chips, and ensure your peanut butter cups are vegan-friendly.
  • Prep Time: 10 minutes (scratch) or 5 minutes (semi‑homemade)
  • Cook Time: 8–15 minutes depending on recipe version
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie cup
  • Calories: 140
  • Sugar: 12g
  • Sodium: 95mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 15mg

Find it online: https://aminabakes.com/peanut-butter-chocolate-chip-cookie-cups/