2-Ingredient Cookie Cups Recipe
These 2-Ingredient Cookie Cups are the definition of easy baking: soft, chewy cookie dough wrapped around a gooey, melty peanut butter center. You start with ready-made chocolate chip cookie dough and mini peanut butter cups, then let the oven do the rest. The result is a bite-sized dessert that looks like it took hours but comes together in minutes. They’re perfect for last-minute guests, bake sales, or an effortless weeknight treat. Serve them slightly warm so the centers are soft and the cookie edges are just set for the ultimate two-bite indulgence.
These cookie cups are ideal when you need something impressive with almost no effort. Serve them on a dessert platter, tuck them into lunchboxes, or pair them with ice cream for an easy sundae-style dessert. You can use any flavor of cookie dough or swap the peanut butter cups for other mini chocolates if you like. They’re also great make-ahead treats, because they hold their shape and texture for a couple of days, making them perfect for parties and holidays.
Ingredients
These cookie cups rely on just two main ingredients, plus a mini muffin pan to shape them into perfect bites. Simple, familiar flavors, big payoff.
- Refrigerated chocolate chip cookie dough – 16.5 oz / 470 g tube (or similar amount of dough)
- Mini peanut butter cups – 24 pieces, unwrapped
Servings
This recipe makes about 24 mini cookie cups. As a small dessert, it serves 8–12 people, depending on appetite, with 2–3 cups per person. For parties or buffets, plan on 1–2 per guest alongside other sweets.
How to Make It
Prep the pan and oven
Preheat your oven to 350°F (175°C). Lightly grease a 24-cup mini muffin pan if needed, or use mini paper liners to help the cookie cups release easily.
Portion the cookie dough
Cut or scoop the cookie dough into 24 equal pieces. Roll each piece into a ball with your hands, keeping the size similar so they bake evenly.
Shape the cookie bases
Place one dough ball into each mini muffin cup. Gently press it down and slightly up the sides to form a shallow well, leaving room in the center for the candy.
Bake the cookie shells
Bake the cookie dough for 8–10 minutes, until the edges are lightly golden and puffed but the centers are still soft. Remove the pan from the oven and immediately proceed to the next step.
Press in the peanut butter cups
Working quickly while the cookies are hot, press one mini peanut butter cup into the center of each cookie cup. The candy should sink slightly and the cookie edges may crack a bit—that’s perfect.
Cool and serve
Let the cookie cups cool in the pan for about 10–15 minutes to firm up, then gently loosen the edges and transfer to a wire rack. Serve warm or at room temperature, and store leftovers in an airtight container.
Pro Tip
Chill the mini peanut butter cups in the fridge before baking. Pressing cold candies into hot cookies helps them hold their shape while still becoming perfectly soft and melty.
2-Ingredient Cookie Cups
Notes
Chill the peanut butter cups first so they stay defined yet soft when pressed into the hot cookie shells.
FAQs
Q1. Can I use homemade cookie dough instead of refrigerated dough?
A1. Yes. Use about 470 g of your favorite chocolate chip cookie dough and portion it into 24 small balls as directed.
Q2. What can I use instead of mini peanut butter cups?
A2. You can use mini chocolate candies, caramel-filled chocolates, or chocolate squares cut to size. Just keep the pieces small enough to fit the wells.
Q3. How do I keep the cookie cups from sticking to the pan?
A3. Grease the mini muffin pan lightly and allow the cookie cups to cool before removing. A small offset spatula or butter knife helps loosen the edges gently.
Q4. Can I make these ahead of time?
A4. Yes. Bake and cool completely, then store in an airtight container at room temperature for up to 3 days. They also freeze well for about 2 months.
Q5. How do I reheat leftover cookie cups?
A5. Warm them in a low oven (300°F/150°C) for 3–5 minutes or microwave for 8–10 seconds to soften the centers slightly without overbaking.
Q6. Can I make a smaller or larger batch?
A6. Absolutely. Halve or double the ingredients as needed, adjusting the number of mini muffin cups. Keep baking time roughly the same and watch for golden edges.
