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Peanut Butter Cookies – Baked In A Muffin Tin!

Soft, gooey, irresistible homemade peanut butter cookies – baked in a muffin tin!

Peanut Butter Cookies - Ingredients: 1/2 cup peanut butter, 1/2 tsp vanilla extract, 1/4 tsp baking soda, 2 tbsp... Full recipe: @choccoveredkt


I’ve now decided that everything is better in a muffin tin.

Baking cookies in a muffin tin gives them an irresistible “deep dish” cookie texture you can’t get from a regular baking tray, and you can even double up on the dough if you want them to be even deeper and even more gooey and delicious.

Or press down in the centers for peanut butter cookie cups!

Peanut Butter Cookies - Ingredients: 1/2 cup peanut butter, 1/2 tsp vanilla extract, 1/4 tsp baking soda, 2 tbsp... Full recipe: @choccoveredkt

The idea for these muffin tin cookies came about due to pure laziness. I’d used my cookie tray for another recipe earlier in the day, and it was still sitting in the sink waiting to be washed. I knew I had two options if I wanted to make the peanut butter cookies I was suddenly craving: Stop and wash the cookie tray OR make the peanut butter cookies immediately and get creative with my choice of baking trays.

For the obvious reason that satisfying peanut butter cookie cravings shouldn’t be put on hold, I went with the second choice. I figured that baking the cookies in a muffin tin would still yield plain-old regular peanut butter cookies. But I couldn’t have been more wrong… and I am so happy I was.

When the cookies came out of the oven, they were thicker and softer than my usual peanut butter cookies, and thicker and softer cookies are always a good thing. I made two batches: one with chips and one without.

I’m sure you can guess which batch was my favorite!

Muffin Tin Cookies - Ingredients: 1/2 cup peanut butter, 1/2 tsp vanilla extract, 1/4 tsp baking soda, 2 tbsp... Full recipe: @choccoveredkt

Step One:

Make the dough and portion it into individual muffin tins.

pb cookies

Step Two:

Bake on the center rack at 350 F until soft.

baking cookies

Step Three:

Let cool, and devour your deep dish muffin tin peanut butter cookies, one by one!

Peanut Butter Cookies - Ingredients: 1/2 cup peanut butter, 1/2 tsp vanilla extract, 1/4 tsp baking soda, 2 tbsp... Full recipe: @choccoveredkt


Peanut Butter Cookies – In A Muffin Tin

Peanut Butter Cookies – Baked In A Muffin Tin!

Total Time: 6m
Yield: 9-12 cookies
Print This Recipe [mrp_rating_result show_count="false" show_rich_snippets="false"]


  • 1/2 cup peanut butter OR allergy-friendly sub
  • 2 tbsp applesauce
  • 1/2 tsp pure vanilla extract
  • 1/3 cup unrefined sugar or xylitol
  • 3 tbsp flour – spelt, oat, white, sorghum, or rice flour all work
  • 3/4 tsp baking soda
  • 1/8 tsp salt
  • chocolate chips, optional


*If desired, you can double the dough for deeper-dish cookies (and then press the middles in for cookie cups if you wish).

Grease or line a muffin tin. Preheat oven to 350 F. Bring peanut butter to room temperature if it isn’t already easily stir-able. Stir together first 3 ingredients. In a small dish, combine remaining ingredients, then stir all ingredients together to form a dough. If dough is too soft to form balls, freeze ten minutes or until it firms up. Using a cookie scoop, scoop balls into the prepared muffin tin. Gently press down. Bake 6 minutes – remove from the oven when still undercooked, and let sit ten additional minutes to firm up. Go around the sides with a knife to remove from the tin.

View Nutrition Facts


Link Of The Day:

peanut butter pie

No Bake Peanut Butter Pie


Published on August 1, 2016

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Emily says

    These look delicious – I can’t wait to try them out! I love how your recipes are not only healthy, but in proportions that won’t leave a ton of cookies around for me to eat at all week long. Just enough for my family of three to munch on for two days and move on.

  2. Kirsti says

    These look great! I agree with the above comment in that I appreciate the portions of your recipes – always just right 🙂 Who needs 2 dozen cookies when you’re just a couple?! Anyway, as these sound reminiscent of your chocolate chip peanut butter bars, I assume they should not only turn out well, but uh, need to be made soon!

  3. Kathryn says

    These have my mouth watering! I wish work didn’t last all day…. I love that your muffin tin looks well used! Not the sparkling, pristine, almost porcelain muffin tins you often see on blogs/tv/celebrity recipes that make you wonder if the person even eats at all, and if they really know how to cook. Can’t wait to make these! Thanks Katie!

    • Chocolate Covered Katie says

      So glad you wrote this… I was actually hesitant to post the photo exactly for that reason – it isn’t perfectly spotless like you always see in professional pictures and magazines. But I am with you in that I’d rather see something real than something too staged, with fake food and bakeware that wasn’t really used for the recipe. Not to say my photoshoots aren’t ever staged, but hopefully I achieve a balance (never resorting to something like mashed potatoes for ice cream or shaving cream for whipped cream, which is often done in professional photography).

  4. Della says

    Whoa i really wanna try this :)) Im tepted to try this but replacing sugar/xylitol with rice syrup, i wonder if it will work that way…? Maybe to leave out the apple sauce? I really appreciate if you have some idea about it, but i might just try anyway and tell the results later 😀
    Love your blog, has saved my ass many times ive wanted to offer people something that everybody can eat :))

  5. Megan Hallier says

    This is such a good idea. I recently had a batch of cookies that exploded and clumped into one giant cookie. So I’ll have to try cooking them in a muffin tin next time.

  6. Meah says

    Haha XD ! It’s “lazy innovation” like this that makes me wonder whether it’s truly being lazy, or being genius (I always like to assume the latter). I’m running low on my stash of cookies in the freezer (a tragedy, I know), so it looks like I’ll be making a batch of these this week. Can’t wait to devour them 🙂 !


  7. Erogo says

    Questioning trying this with coconut flour, make a paleo version of it in a way. I imagine I would have to adjust a liquid ingredient to balance it. Opinions on this would be a great help.

    • Erogo says

      This has also inspired another idea, xylitol cookie dough pie batter in muffin tin with extra cinnamon, and put a cinnamon roll date paste in the middle of each one for cinnamon roll cookie dough muffins. If you perfect the cooking times on this please post it.

      • Erogo says

        On the coconut flour experiment,
        1/2 cup Almond Butter (120g)
        3 tbsp applesauce (30g)
        1 tsp pure vanilla extract
        1/3 cup xylitol (85g)
        3 tbsp coconut flour (24-26g)
        1 1/2 tsp Ener-G baking soda sub
        1/8 tsp salt
        Bake in preheated oven at 350F for 10-12mins then let set for another 10-20mins will be super soft and have a wonderful flavor.

  8. Marlene says

    Hi Katie,

    We love your ideas and use a lot of them in our kitchen. Thanks for being so creative!! I just made the peanut butter cookies in the muffin tins. They taste amazing but they are falling apart and now I have a big crumbly mess which I may try to put into ice cream later, however any ideas that would help me remedy the crumbles would be appreciated!

    • Chocolate Covered Katie says

      Hmmm it’s unfortunately hard for me to try and guess when I wasn’t there, but I can try… My first thought would be that maybe you baked too long/hot? What flour did you use? I haven’t ever had a problem making them before so hope it was just a one-time fluke. I want my recipes to always work perfectly for everyone!

  9. monika says

    Hey! Why in a muffin pan and not regular?
    Just curious.
    My actual question is whether I could use a nut/coconut flour instead of the regular flour? Thanks

  10. Nancy Jarecki says

    How much chocolate chips do you recommend if we choose to use them and do the nutritional facts include the chocolate chips?

  11. Roni says

    Made it today and it was absolutly amazing!
    Pb is my favorite and this recipe is gonna be my new Go to..
    Always a fan of yours katie!

  12. Gemma says

    What an awesome recipe! I’ve never baked cookies in a muffin tin and it’s such a great idea to use my muffin pan for other (delicious) purposes! 🙂


  13. Brenda says

    Those look delicious! I love it that you came up with the idea because you didn’t want to wash your cookie sheet. I have felt the same way before.

  14. Gussie says

    This is basically just peanut butter, chocolate chips, and sugar, not really my thing on their own. I’ve been putting them on my oatmeal though, quite nice when they’re mixed in and all melty.

  15. Jayne says

    Katie help!! I don’t know what went wrong?
    I used sorghum flour and rapadura sugar. They didn’t spread and stayed in balls. Was there enough liquid for the different flour?

  16. Kelly says

    I just made these a few minutes ago. They are delicious! I did make some changes though…I am out of applesauce so I have to find someway to replace that. I decided to go with an egg since I eat them all the time. So I started with 3/4 cup peanut butter, 1 egg, 7 T xylitol and 3 T coconut flour…all the other ingredients were the same. Good cookies. Great base recipe to experiment with! Thanks.

  17. Diana says

    These are ridiculous! Currently hubby and I are snarfing these down! He is the only person in the world who doesn’t like chocolate so these are perfect for us. I made his plain and loaded mine up with chocolate chips. Both are incredible! So easy and so delicious!

  18. Michelle says

    Katie! I made this deep dish style into cookie cups and then i filled the insides with avocado chocolate mousse. They taste amazing and everyone loves them!

  19. Joy says

    just made these, and added butter, since I am trying to increase the fat intake for my sons, but in a semi healthy and tasty way, they ate all 12.

  20. Alex says

    These are fantastically delicious! Next time I should make a double batch. There will be a next time for sure, maybe tomorrow 😉 😉

    • Claire says

      Unrefined sugar just means coconut sugar or evaporated cane juice or something like that. You can use regular sugar too.

  21. Jennifer says

    Someone may have already asked you this, but can you use oil instead of applesauce? I’m not a huge fan of applesauce in baked goods. Also, I don’t have any at the moment and I really want to make these cookies lol.

  22. Susan says

    These cookies tasted fantastic but apparently six minutes was not enough time, as they were crumbly and still kind of raw even after sitting for twenty minutes. Going to try again another time, increasing the cooking time. Thanks for the recipe!

  23. Jennifer says

    I just made these with coconut sugar. They’re delicious! Well of course they are because Katie’s recipes always are!!

  24. Izzy says

    … Wait a second… Once you’d finished making these, didn’t you have to wash your cookie tray AND your muffin tin…?
    Lol 😉
    Anyway, these look delicious! Can’t wait to try them- I’m making one of your recipes tonight, I just haven’t figured out which! Thanks, Katie!

  25. Myriam Audet says

    I’m new to this…What is a cookie scoop ;what is the qty? 1/4 cup?…
    Thankyou so much for your help!

  26. Hilary J says

    Just tried these!! This is my new fave CCK recipe (and I’ve tried a lot) ? These stayed really chewy and moist in the pan, which made them extra delicious. Thanks for another amazing recipe.

  27. Cristina says

    Do you have any idea how I could make these a bit more crunchy. They are absolutely delicious the way they are but I just like my cookies with a bit more crunch. Thank you.

  28. Paula says

    Can’t believe I waited so long to make these! I didn’t have applesauce so subbed butternut purée and tossed in 1/4 cup of enjoy life chocolate chunks. These are delicious 🙂

  29. Jen E says

    Just to let you know Katie when I printed this it printed 3 pages lol. The first one was just the title of the recipe, 2nd page with a FULL page of the cookies & the 3rd was the recipe 😉

    • Julie Dove says

      It definitely shouldn’t do that! Did you print using the print button at the top-right of the recipe or print another way?

  30. Meredith says

    AMAZING! Katie, I have a deep love for your blog 🙂 Every recipe is delicious and definitely satisfies my chocolate craving!
    Since I didn’t have any applesauce on hand,I used pumpkin purée instead. The batter was a little crumbly, but it was fixed with 10 extra minutes of sitting time. My whole family loved it! Thanks again.

  31. Donna Baer says

    Many of your recipes are wonderful and more healthy than average, but printing is quite an issue. When you click Print Recipe on this one for example, it gives you FOUR PAGES to print out a cookie recipe. Need to fine tune this option, please?

    • Julie Dove says

      Hi, that should not be happening. Thank you so much for the heads up, and we are looking into it immediately. We might not get anyone who is able to fix it this week because of Christmas, but hopefully the developer can fix it quickly. It should only be printing the actual recipe, not any images or ads.

  32. Andy S. says

    Oh my gosh these look yummy!! I want to make these today, but I just used up the last of the apple sauce in the cinnamon roll baked oatmeal that’s currently baking in my oven :)….is there something else I could use as a substitute instead of applesauce?

  33. Rachael says

    Katie. I need to tell you that I made these cookies for my mom and mailed them to her for Mother’s Day last year and she is absolutely obsessed with them. Pretty much every time I talk to her, she mentions these cookies!

    I have sent her the recipe and she has made a few batches, but claims that mine “taste better,” haha. She’s requested that I make them and send them to her for her birthday! So, thank you so much for coming up with this simple yet excellent recipe, which has blown my mom away and made me look really great because she’s always been the one to do wonderful things in the kitchen.

    For the record, I absolutely love these cookies, too! And yes, they are best with chocolate chips. (I also use Jif creamy natural peanut butter and regular sugar and they do just fine!)

  34. Sarah says

    Hi Katie, love your stuff!! Wondering if I omit the sugar if the cookies will still come out ok? Thanks in advance.

  35. Victoria says

    Hey Katie! This looks amazing! I was wondering if if I can replace the applesauce with banana purée. If so, is it the same amount? And also, can I make them without the muffin tin? Thank you so much!!

    • Jason Sanford says

      You can, and same amount! You can also definitely make them not in a muffin tin. Just roll like regular cookies.

  36. Angela Devis says

    Do you always have to use Knife to get the cookies out of the muffin tin? I’m scared the cookies may break into pieces. Should I use an ice cream spoon instead?

  37. Lalit Sharma says

    These are fantastically delicious! Next time I should make a double batch. There will be a next time for sure, maybe tomorrow 😉 😉

  38. Lalit Sharma says

    Both are incredible! So easy and so delicious! These are fantastically delicious! Next time I should make a double batch. There will be a next time for sure, maybe tomorrow 😉 😉

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