Name: Chocolate Peanut Butter Cookie Cups
Prep time: 10 min
Cook time: 12 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/4 cup granulated sugar; 1/2 cup brown sugar, packed; 1 large egg; 1 teaspoon vanilla extract; 3/4 cup semi-sweet chocolate chips; 24 miniature Reese’s peanut butter cups, unwrapped

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These chocolate peanut butter cookie cups are a rich and irresistible treat that combines the best of both worlds—chewy chocolate chip cookies and creamy peanut butter centers. Each bite is loaded with gooey sweetness and just the right amount of salty nutty goodness. I love how they look like little treats straight out of a bakery but are incredibly easy to make at home.

Why You’ll Love This Recipe

I love how these cookie cups satisfy every craving in one bite—soft cookie edges, a melty chocolate base, and that creamy peanut butter center. They’re quick to bake, fun to assemble, and perfect for parties, holiday trays, or just a sweet snack at home. They also freeze beautifully, so I can make a batch and enjoy them anytime. Chocolate Peanut Butter Cookie Cups

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Brown sugar
Egg
Vanilla extract
Semi-sweet chocolate chips
Miniature Reese’s peanut butter cups (unwrapped)

Directions

I preheat my oven to 350°F (175°C) and lightly grease a mini muffin tin.
In a bowl, I whisk together the flour, baking soda, and salt.
In a separate large bowl, I cream the butter, granulated sugar, and brown sugar until fluffy. Then I mix in the egg and vanilla extract.
I gradually add the dry ingredients to the wet mixture and stir until just combined. Then I fold in the chocolate chips.
Using a spoon or cookie scoop, I fill each muffin cup about ¾ full with cookie dough.
I bake the cups for 10–12 minutes, just until they’re lightly golden on top.
Right after removing them from the oven, I gently press one Reese’s peanut butter cup into the center of each cookie cup.
I let them cool in the tin for about 10 minutes before transferring to a wire rack to finish cooling completely.

Servings and timing

This recipe makes about 24 mini cookie cups. It takes around 10 minutes to prep, 12 minutes to bake, and an additional 10 minutes for cooling—so they’re ready to eat in about 30–35 minutes.

Variations

Chunky peanut butter: I sometimes use crunchy peanut butter cups for added texture.
Different candy centers: I’ve swapped in mini Rolos, caramels, or dark chocolate truffles.
Gluten-free: I use a 1:1 gluten-free baking flour to make them suitable for gluten-free guests.
Holiday version: I top them with festive sprinkles right after pressing in the peanut butter cup.
Nut-free: I replace peanut butter cups with nut-free chocolate candies for allergy-friendly treats.

Storage/Reheating

I store these cookie cups in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them in a single layer on a tray, then transfer them to a zip-top bag. They last up to 2 months frozen and thaw perfectly at room temperature. If I want to serve them warm, I microwave one for about 10–15 seconds. Chocolate Peanut Butter Cookie Cups

FAQs

Can I use regular-sized muffin tins?

I prefer mini muffin tins for bite-sized treats, but yes, regular tins work too. I just increase the baking time by 2–3 minutes and use full-size peanut butter cups.

Do I need to chill the dough?

No chilling is necessary. I bake the dough right after mixing, which saves time and still gives me a great texture.

Can I make these without peanut butter cups?

Absolutely. I sometimes use chocolate kisses, truffles, or even a spoonful of peanut butter and a chocolate chip on top instead.

How do I prevent them from sticking to the muffin tin?

I always grease the tin well or use nonstick spray. Letting them cool for a few minutes in the pan also helps them release more easily.

Can I make these ahead of time?

Yes, I often bake a batch the day before and store them covered. They taste just as fresh and delicious the next day.

Conclusion

Chocolate peanut butter cookie cups are one of those desserts I keep coming back to—simple to make, crowd-pleasing, and utterly indulgent. Whether I’m baking for a holiday, a party, or just treating myself, these cookie cups always hit the sweet spot. They’re everything I love about cookies and candy, all wrapped up in one little bite.