Peanut Butter Chocolate Chip Cookie Cups — Baking Recipes Cookie Dough

Baking Recipes Cookie Dough — if you’ve ever wondered what to do with a bowl of cookie dough (besides the classic lick-and-hide routine), these Peanut Butter Chocolate Chip Cookie Cups answer that question with style. Soft, pillowy cookies baked into cup shapes and filled (or topped) with extra peanut butter and chocolate? Sign me up. They bake fast, don’t require dough-chilling, and solve the “how do I use leftover cookie dough?” dilemma in the most delicious way possible.

Baking Recipes Cookie Dough

What is this recipe even doing in your life? Short answer: making it dramatically easier to turn cookie dough into a handheld, shareable dessert. These cookie cups keep their shape in the oven (no chilling, no flattening), so you get uniform little cups that cradle a gooey chocolate center or a dollop of peanut butter frosting. They also answer the perennial home-baker question: What to do with cookie dough when you want something more interesting than flat cookies.

Introduction to the recipe

These Peanut Butter Chocolate Chip Cookie Cups bake in about 12–15 minutes and come together in a single mixing bowl. No chill time. No rolling. No drama. You’ll love them if you like your treats soft and chewy with a buttery peanut butter flavor and extra melty chocolate chips. They’re also an excellent way to use Store Bought Cookie Dough Recipes if you’re short on time — press pre-made dough into tins and bake the same way.

What makes these cookie cups irresistible

• Texture contrast: tender cookie walls that hold up, with a slightly chewy center.
• Peanut butter + chocolate = chemistry: that pairing hits all the nostalgic notes.
• Speed: ready in about 20 minutes from start to finish.
• Versatility: use homemade dough or a store-bought log — both work.
• They look fancy: stacked on a plate, they pass as bakery-level, without the effort.

Bold tip: If you want ultra-soft cookie cups, don’t overbake — remove them when the edges are golden but the centers still look a tad underdone. They’ll finish setting as they cool.

Ingredients & short descriptions

• 1 cup creamy peanut butter — gives rich peanut flavor and moisture.
• 2/3 cup brown sugar — for chew and deep caramel notes.
• 1/4 cup granulated sugar — balances sweetness and helps structure.
• 1 large egg — binds the dough and adds lift.
• 1 tsp vanilla extract — rounds flavors and adds warmth.
• 1 cup all-purpose flour — the base for structure (or swap part for oat flour for nuttiness).
• 1/2 tsp baking soda — helps a little lift without spreading.
• 1/4 tsp salt — sharpens flavor.
• 3/4 cup chocolate chips — melty pockets of chocolate goodness.
  Optional: a few extra mini peanut butter cups, flaky sea salt, or chopped peanuts for topping.

Short descriptions help you see why each ingredient is essential: peanut butter for flavor and fat, sugars for texture, egg as the glue, flour and soda for structure, and chocolate for the obvious happiness factor.

Simple how-to (quick and foolproof)

1. Preheat oven to 350°F (175°C). Grease a standard muffin tin or line with silicone liners.
2. In a large bowl, beat peanut butter with brown and granulated sugars until smooth. Mix in the egg and vanilla.
3. Stir in flour, baking soda, and salt until just combined. Fold in chocolate chips.
4. Press 2–3 tablespoons of dough into each muffin cup, forming a well in the center (like a tiny cookie bowl).
5. Bake 12–15 minutes. Remove from the oven and immediately press the center again with a spoon if needed to re-form the cup.
6. Fill centers with a spoonful of peanut butter, a chocolate piece, or a swirl of frosting. Let cool in the pan for 5 minutes, then transfer to a rack.

Pro tip: If you’re using refrigerated or store-bought dough, warm it slightly so it’s easier to press into wells — but don’t melt it.

The story behind the cookie cup

I first made a version of these when I had leftover peanut butter cookie batter and wanted to turn it into party-ready bites. I remembered mini tartlets and thought, “Why not cookie tartlets?” The first batch turned out even better than expected: edges crisp, centers soft, and the whole dessert portable. Friends called them “cookie cups,” and the rest is Instagram history. Use the same idea for any cookie base — chocolate chip, oatmeal, or even Cookie Dough Dessert Ideas that involve adding fillings like caramel, jam, or lemon curd.

Pro tips for the best outcome

• Don’t overfill the cup. Leave room for the dough to rise a touch.
• Press while warm. Right after baking, press centers to form a cup shape if they puff up.
• For consistent cups, weigh dough portions with a kitchen scale (about 30–35g per cup).
• If using store-bought cookie dough, press and flatten slightly before baking so the interior can bubble and the edges crisp properly. This is one of the easiest Store Bought Cookie Dough Recipes hacks.
• Flaky salt is magic. Sprinkle a tiny pinch on top of the baked cups with peanut butter for balance.
  Bold pro tip: Use mini chocolate chips to keep the cup walls intact; large chunks can create weak spots.

Variations to try (unique spins)

• Chocolate-filled: add a square of dark chocolate to each cup while hot for an ooey center.
• PB cup redux: top with a mini peanut butter cup after baking for serious nostalgia.
• S’mores cup: add a marshmallow and broil briefly until golden.
• Cookie-dough-in-cookie: press a small ball of edible no-bake cookie dough into the center for a double-dose treat (answering the “what to do with cookie dough?” craving).
• Salted caramel surprise: spoon caramel into the center and sprinkle flaky salt.
  These riffs fit into lists like Unique Dessert Recipes Baking or Unique Desert Ideas (yes, weird spelling, but you know what we mean).

Best ways to serve

Serve warm for gooey centers, or room temp for easier handling. Pair with cold milk for kids’ parties or with coffee for adult dessert trays. Want to incorporate them into a dessert board? Place cookie cups near mini fruit tarts and brownie bites for contrast — they play nicely with other Chocolate Chip Cookie Desserts Ideas.

Quick tips for storage & leftovers

• Room temp: keep in an airtight container up to 2 days (but centers might soften).
• Fridge: store up to 5 days — good if you filled them with creamier fillings.
• Freeze: flash-freeze on a sheet tray, then transfer to a bag for up to 2 months. Reheat briefly in a warm oven to refresh the texture.
  Bold storage tip: If you fill them with frosting or a delicate filling, store refrigerated and bring to room temp before serving for best flavor.

FAQs — everything you wanted to ask (and more)

Weird but delicious pairing: Desserts That Go With Fish

Yes, that phrase exists on your keyword list — and yes, these cookie cups can actually be part of a creative surf-and-turf style dessert board after a seafood dinner. For lighter fish mains like grilled salmon, finish with a citrus sorbet and offer one of these cookie cups on the side for those craving chocolate — not conventional, but fun for adventurous hosts.

What to do with cookie dough? (short answer)

Turn it into something novel: cookie cups, cookie bars, stuffed cookies, or no-bake cookie truffles. If you have a log of store-bought cookie dough, slice and press into muffin tins for instant cups — the ultimate Things To Make With Cookie Dough and a solid entry in Cookie Dough Dessert Ideas.

Unique dessert ideas for bakers who love shortcuts

If you like playing with pantry items, use this cookie cup technique for other flavors: lemon curd and coconut, Nutella and hazelnut, or brown-butter pear and cinnamon. These little bites also fit the “unique” brief — perfect for lists titled Unique Dessert Recipes Baking or Unique Desert Ideas.

Final thoughts

These Peanut Butter Chocolate Chip Cookie Cups give you all the joy of cookie dough without the need for chilling and with the added elegance of a filled cup. They belong in your arsenal when you need a quick bake, a crowd-pleasing party dessert, or a clever way to use leftover dough. Whether you riff with caramel, marshmallow, or straight-up extra peanut butter, these mini cups deliver big on taste and convenience.

So — what are you waiting for? Grab a muffin tin, press that dough, and make something delightfully snackable. And if someone asks what to do with cookie dough, you can say, with confidence: turn it into cookie cups. Print