Chocolate Chip Peanut Butter Cookie Cups

These soft and chewy peanut butter cookie cups are packed with plenty of creamy peanut butter and gooey chocolate chips. No-fuss, easy recipe that’s ready in less than 30 minutes!

Calling all milk and cookie lovers! Which I’m just gonna assume is everyone but hey, ya never know.

Anyways, you’ve just met your new cookie kryptonite because these peanut butter cookie cups are giving you an EDIBLE vessel for getting your fix!

And naturally, chocolate is invited to this party because why the heck not??

It’s almost unreal how quickly these cookie cups come together and btw, when I say quickly that means NO dough chilling today! That’s right, it’s just a quick mix, a 10-15 minute bake time, and we’re in the edible cups business.

These Cookie Cups feature…

• A soft and chewy texture
• Lots of creamy peanut butter and gooey chocolate chips
• A quick dough that comes together in minutes

Making the Cookie Cups

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Unsalted butter
• Brown sugar
• Granulated sugar
• Peanut butter
• Egg
• Vanilla extract
• All-purpose flour
• Baking soda
• Kosher salt
• Mini chocolate chips

Tips for Perfect Cookie Cups

1. Use two kinds of sugar – a little bit of brown sugar and granulated sugar gives these cookie cups that perfect texture level between crisp and soft.
2. Cream butter – make sure your butter is softened to room-temperature and cream well with the sugars until smooth and creamy.
3. Use room temperature egg – just like the butter, allow the egg to come to room temperature or submerge in hot water for about 2 minutes to quickly warm it. A room temperature egg will incorporate much easier into the butter.
4. Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
5. Use stand mixer or mix dough by hand – this recipe is both mixer-friendly and old-fashioned-bowl-and-spoon friendly.
6. Allow cups to cool in pan – wait for the cups to cool for about 20 minutes before running a knife around the edges and carefully transferring each cup to a cooling rack.

Recipe Variations

Try these ideas for a different twist on these cups.

• Fill cups with candy – try pressing a peanut butter cup into the cups after baking.
• Try a different chocolate – replace the mini chocolate chips with white chocolate or dark chocolate.
• Serve with milk or ice cream – fill cookie cups with milk or a scoop of vanilla ice cream.

Storing and Freezing Cookie Cups

Allow cookie cups to cool completely, then store in an airtight container at room temperature up to 4 days.

To freeze cookie cups, allow to cool completely, then wrap well and freeze up to 2 months. Thaw cupd completely at room temperature and store up to 4 days.

Lemme tell you, these cookie cups have NO business being as addictive as they are! They’re crisp on the outside, sooo soft and chewy inside, and any cookie-lovers dream paired with a splash of milk.

Your next cookie break just got a whole lot better.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.

More peanut butter goodness to bake up next!

• Peanut Butter Nutella Granola
• Chocolate Peanut Butter Sandwiches
• Peanut Butter Swirl Brownies

This post was updated with new recipe adjustments and photos on 7/29/25.