Chocolate Chip Cookie Peanut Butter Cups crashed into my life one rainy afternoon when I couldn’t decide between baking cookies or raiding my peanut butter stash—I ended up with both, and oh man, it was a revelation. The kitchen filled with that buttery cookie smell, mingling with melting chocolate, and I was practically drooling by the oven door. One bite—chewy cookie crumbling into creamy peanut butter, topped with a glossy chocolate seal—and I knew I’d created a monster.
These little treats mash up the best of a chocolate chip cookie and a peanut butter cup into a handheld dream. They’re soft, rich, and dangerously easy to whip up—perfect for parties, late-night cravings, or just proving to yourself that homemade beats store-bought every time. Let’s make some—you’re in for a treat!
Why These Are My Go-To Dessert
I’ve baked my way through countless desserts, but these Chocolate Chip Cookie Peanut Butter Cups are the ones I can’t quit. There’s something downright addictive about that chewy cookie base hugging a silky peanut butter heart, all finished with chocolate that snaps when you bite in—I’ve seen grown-ups fight over the last one! They’re a cinch to make with stuff I’ve already got lying around—no fancy gear, just a mini muffin tin—and they taste like a Reese’s got a glow-up from a bakery fairy godmother. I love that I can tweak ‘em however I’m feeling, and they keep like champs in the fridge or freezer. Trust me, these are my secret weapon for any sweet emergency.
What You’ll Need
Here’s what you’ll grab for these Chocolate Chip Cookie Peanut Butter Cups—simple pantry heroes that turn into pure gold. Full measurements are down in the recipe card—I’ve got your back!
For the Cookie Cups
- All-Purpose Flour: The chewy foundation—nothing fancy, just the good stuff.
- Baking Soda: A half teaspoon to keep ‘em soft without going puffy.
- Salt: A pinch to make every flavor pop—don’t skip it!
- Unsalted Butter: Room temp, one stick—for that rich, tender bite.
- Brown Sugar: Packed tight—brings that deep, caramel-y soul.
- Granulated Sugar: A quarter cup to balance and crisp the edges.
- Vanilla Extract: Warmth in every bite—my must-have.
- Egg: Room temp—keeps the dough tender and together.
- Mini Chocolate Chips: Tiny bursts of chocolate—semi-sweet’s my jam.
For the Peanut Butter Filling
- Creamy Peanut Butter: Smooth and lush—I go for quality over the oily stuff.
- Unsalted Butter: A quarter cup to make it melt-in-your-mouth creamy.
- Salt: Just a whisper to tame the sweet.
- Powdered Sugar: Sweetens and thickens—keeps it scoopable.
For the Chocolate Topping
- Chocolate Chips: Milk, dark, or semi-sweet—whatever calls your name!
- Shortening or Coconut Oil: A dab for that shiny, smooth finish—trust me.
Optional Toppings
- Toffee Bits: Crunchy caramel vibes—I’m obsessed.
- Chopped Peanuts: Extra nutty love in every bite.
- Flaky Sea Salt: Sweet-salty magic—my fancy touch.
- Mini Chocolate Chips: Because more chocolate’s always a win.
Note: Full ingredient list with measurements is in the recipe card below!
Let’s Make Some Magic
The Cookie Cups
Fire up your oven to 350°F and grease a mini muffin tin—don’t skimp on the spray, or they’ll stick! In a bowl, whisk the flour, baking soda, and salt—simple but crucial. In a bigger bowl, beat that butter with both sugars ‘til it’s fluffy—give it a minute with your mixer, you’ll see it lighten up. Toss in the vanilla and egg—mix ‘til it’s smooth as silk—then gently stir in the dry stuff.
Stop when it’s just mixed—no overdoing it, or they’ll toughen up! Fold in those mini chocolate chips—get ‘em all cozy in there. Roll a tablespoon of dough into a ball, drop it in each muffin spot, and bake 8-10 minutes—edges golden, middles soft. Pull ‘em out and quick—grab a small spoon or shot glass and press a well into each one while they’re hot. Cool in the pan 5 minutes, then pop ‘em onto a rack.
The Peanut Butter Bliss
In a microwave-safe bowl, toss the peanut butter, butter, and salt—zap it in 15-second bursts, stirring ‘til it’s melted and dreamy. Stir in the powdered sugar ‘til it’s thick but still spoonable—taste it, you’ll want to eat it straight! Scoop about 2 teaspoons into each cookie cup—smooth it with the spoon’s back. A little warmth from the cups helps it settle just right—pure velvet!
The Chocolate Finish
Melt the chocolate chips with that shortening or coconut oil—15-second microwave bursts, stirring each time ‘til it’s glossy and smooth. Spoon a teaspoon over each peanut butter cup—tap it gently to spread, and sprinkle any toppings quick before it sets. I’m a sucker for that flaky salt! Chill ‘em in the fridge for 30 minutes ‘til the chocolate hardens—then dig in, cold or room temp, your call!
Hard-Won Wisdom
I’ve baked these more than I’ll confess—here’s what I’ve picked up:
- Press Quick: Make those wells right out of the oven—wait too long, and they’re rock solid.
- Butter Right: Room temp butter’s non-negotiable—cold clumps, melted flops.
- Mix Light: Overmixing’s the enemy—stop when the flour’s gone for chewy joy.
- Taste Test: Peanut butter varies—adjust sugar if it’s too tame or salty.
These nuggets turned my batches from “okay” to “oh my gosh!”
How to Serve These Beauties
These cups are dynamite solo, but I’ve got faves:
- Coffee Dunk: A hot brew beside ‘em—sweet meets bitter perfection.
- Ice Cream Pair: Warm cups with vanilla scoops—melty decadence.
- Party Pop: Stack ‘em with toffee bits—fancy without the effort.
- Midnight Snack: Straight from the fridge—my secret indulgence.
They’re anytime, anywhere—your rules!
Keeping Them Fresh
Storing
Stash ‘em in an airtight container in the fridge—good for a week, if they last that long!
Freezing
Freeze ‘em solid on a tray, then bag ‘em—up to 3 months. Thaw when the craving hits—they’re gold!
They taste even better day two—flavors get all friendly!
Why These Are My Go-To
These Chocolate Chip Cookie Peanut Butter Cups are my kitchen happy place—peeling one apart, watching that peanut butter ooze, I’m reminded why I love this gig. I’ve hauled ‘em to bake sales, slipped ‘em into lunchboxes, and caught my crew sneaking extras with sneaky grins. They’re easy, they’re indulgent, and they prove you don’t need a candy aisle to feel spoiled. Bake these once—I bet they’ll hook you too!
FAQs About Chocolate Chip Cookie Peanut Butter Cups
1. Crunchy peanut butter instead of creamy?
You bet! I love how crunchy peanut butter adds a little snap—it’s like a surprise party in every bite. If you’re into that extra texture, go for it!
2. Can I whip these up ahead of time?
Oh, absolutely—they’re champs at hanging out in the fridge for up to a week. Honestly, they taste even better the next day when all those flavors get cozy together.
3. Almond butter swap?
Totally! I’ve swapped in almond butter, cashew butter—even sunflower butter once—and they all work like a charm. Pick your fave and roll with it!
4. Best trick for melting chocolate?
Microwave’s my go-to—15-second zaps, stirring each time ‘til it’s smooth. If you’re feeling fancy, a double boiler gives you that silky finish without the rush.
5. How do I keep chocolate from turning into a mess?
It’s all about finesse—overheating or a sneaky drop of water can make it seize. Stir gently, melt in short bursts, and toss in a speck of shortening or coconut oil for that glossy glow.
6. Freezer-friendly?
You know it! Freeze ‘em on a baking sheet ‘til solid, then pop ‘em in a bag—good for months. Thaw ‘em out at room temp, and they’re ready to steal the show again.
There you go—Chocolate Chip Cookie Peanut Butter Cups that’ll make your taste buds dance! I’ve poured my baking heart into this, and it’s a keeper for any sweet-tooth moment. Whip ‘em up and savor the chewy, nutty bliss—you’ve earned it!
Chocolate Chip Cookie Peanut Butter Cups
Equipment
- Mini Muffin Tin
Ingredients
For the Cookie Cups
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter room temperature
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 egg room temperature
- 1/2 cup mini chocolate chips
For the Peanut Butter Filling
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter melted
- 1/8 tsp salt
- 1/2 cup powdered sugar
For the Chocolate Topping
- 1 cup chocolate chips milk, dark, or semi-sweet
- 1 tsp shortening or coconut oil
Optional Toppings
- toffee bits for crunch
- chopped peanuts extra nutty flavor
- flaky sea salt for sweet-salty balance
- mini chocolate chips for extra chocolate
Instructions
- Preheat oven to 350°F and grease a mini muffin tin.
- In a bowl, whisk together flour, baking soda, and salt.
- In a separate bowl, beat butter and sugars until light and fluffy.
- Add vanilla and egg, mix until combined.
- Gently stir in dry ingredients until just combined. Fold in mini chocolate chips.
- Roll dough into 1-tablespoon balls and place in muffin tin. Bake for 8-10 minutes.
- Immediately press a small well into each cookie cup using a spoon or small glass. Let cool.
- In a microwave-safe bowl, melt peanut butter, butter, and salt. Stir in powdered sugar.
- Spoon 2 teaspoons of peanut butter mixture into each cookie cup.
- Melt chocolate chips with shortening or coconut oil in 15-second bursts, stirring until smooth.
- Spoon chocolate over each cup and sprinkle with optional toppings.
- Chill in the fridge for 30 minutes until chocolate is set.