Name: Peanut Butter Chocolate Chip Cookie Cups
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1/2 cup peanut butter; 1/4 cup coconut oil, melted; 1/4 cup maple syrup; 1 egg; 1 teaspoon vanilla extract; 1 1/2 cups almond flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup mini chocolate chips

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These soft and chewy Peanut Butter Chocolate Chip Cookie Cups, filled with gooey chocolate chips, are perfect for satisfying my sweet tooth! Whether I’m craving a quick treat or a bite-sized dessert to share, these cookie cups hit the spot every time. They are gluten-free, easy to make, and the perfect balance of peanut butter and chocolate flavors.

Peanut Butter Chocolate Chip Cookie Cups

Ingredients

½ cup peanut butter

¼ cup coconut oil, melted

¼ cup maple syrup

1 egg

1 teaspoon vanilla extract

1 ½ cups almond flour

½ teaspoon baking soda

¼ teaspoon salt

½ cup mini chocolate chips

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

I start by preheating the oven to 350°F (175°C) and greasing a mini muffin tin or lining it with cupcake liners.

In a large mixing bowl, I combine the peanut butter, melted coconut oil, maple syrup, egg, and vanilla extract. I stir everything until smooth.

Next, I add the almond flour, baking soda, and salt to the mixture and mix until it’s fully incorporated.

Gently, I fold in the mini chocolate chips, making sure they’re evenly distributed throughout the dough.

I spoon the dough into the prepared muffin tin, filling each cup about ¾ full.

I bake them for about 10-12 minutes or until the edges are golden brown, and a toothpick inserted into the center comes out clean.

Once baked, I let the cookie cups cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 12 minutes

Total Time: 22 minutes

Servings: 12 servings

Calories: 150 kcal per serving

Storage/Reheating

These Peanut Butter Chocolate Chip Cookie Cups are best stored in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, I can refrigerate them for up to a week. To reheat, I just pop them in the microwave for about 10-15 seconds for that warm, gooey chocolate experience all over again!

FAQs

Can I use another nut butter in this recipe?

Yes, I can substitute peanut butter with almond butter, cashew butter, or any other nut butter. Just make sure it's smooth and not too runny for the best results.

Can I use regular flour instead of almond flour?

I prefer using almond flour for this recipe, but if I need to, I could substitute it with an equal amount of all-purpose flour. Keep in mind that it may not be gluten-free anymore.

Can I freeze these cookie cups?

Absolutely! If I want to save some for later, I can freeze the cookie cups in an airtight container or a zip-lock bag for up to 3 months. Just thaw them at room temperature before enjoying.

Can I add other mix-ins like nuts or dried fruit?

Yes! I love experimenting with different add-ins. I can add chopped nuts like walnuts or pecans, or dried fruits such as raisins or cranberries for extra flavor and texture.

How do I know when they’re done baking?

I usually check for a golden-brown edge and insert a toothpick into the center. If it comes out clean, they’re done. If there’s batter on the toothpick, I’ll give them another minute or two in the oven.

Conclusion

These Peanut Butter Chocolate Chip Cookie Cups have quickly become one of my favorite treats. They’re the perfect mix of peanut butter and chocolate with a chewy texture, and they’re so easy to make. Whether I’m baking for a gathering or just for myself, this recipe always satisfies my sweet cravings. Plus, I love knowing they’re a healthier option! If you enjoy peanut butter and chocolate, this is a must-try recipe for you.

Recipe:

Peanut Butter Chocolate Chip Cookie Cups

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Author: Cheryl
Total Time: 22 minutes
Yield: 12 servings
Diet: Gluten Free

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Description

These soft and chewy peanut butter cookie cups are filled with gooey chocolate chips, offering a delicious and gluten-free treat. They are easy to make and provide the perfect balance of peanut butter and chocolate flavors.

Instructions

Preheat the oven to 350°F (175°C) and grease a mini muffin tin or line it with cupcake liners.
In a large mixing bowl, combine the peanut butter, melted coconut oil, maple syrup, egg, and vanilla extract. Stir until smooth.
Add the almond flour, baking soda, and salt to the mixture and mix until fully incorporated.
Fold in the mini chocolate chips, making sure they are evenly distributed throughout the dough.
Spoon the dough into the prepared muffin tin, filling each cup about ¾ full.
Bake for about 10-12 minutes or until the edges are golden brown, and a toothpick inserted into the center comes out clean.
Let the cookie cups cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.