A chewy chocolate peanut butter cup cookie filled with chocolate chips and peanut butter cups. They're quick and easy to make and a favorite for any chocolate and peanut butter lovers!
Chocolate peanut butter cup cookies are a mix of a chocolate cookie and a peanut butter cookie loaded with peanut butter cups. They're rich, fudgy and it's hard to resist eating more than one.
For more peanut butter recipes, try my peanut butter marshmallow brownies or my peanut butter protein granola.
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Why You Will Love This Recipe
- Chocolate & Peanut Butter: A winning combo of flavors
- No Chill Time: These cookies can be made in less than 30 minutes.
- Thick & Chewy: They have the texture of a nice thick bakery style cookie.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always use salted butter in my recipes, but unsalted will work as well.
- Peanut Butter: Jif or skippy are good ones to use for these cookies.
- Sugars: You will use both brown and granulated sugar for these cookies.
- Cocoa Powder: And unsweetened cocoa powder will work. I like using dutch process for a richer chocolate taste.
- PB Cups: I used the mini ones.
- Flaked Salt: The perfect addition to these cookies.
Step by Step Instructions
- Step 1: Place the butter, peanut butter and sugars together in a stand mixer fitted with a paddle attachment. Beat about 2-3 minutes until light and fluffy. Add the egg and vanilla and mix again.
- Step 2: Whisk together dry ingredients. Slowly mix them into the wet ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Fold in chocolate chips and chopped peanut butter cups.
- Step 3: Using a large cookie scoop, (I use ¼ cup) scoop dough into balls and place on a large cookie sheet. Top with extra peanut butter cup pieces.
- Step 4: Bake for 11-13 minutes, or until edges are slightly golden brown. Sprinkle with flaked salt when they come out.
Expert Baking Tips
- These cookies would be great with peanut butter chips instead of chocolate chips as well.
- Make sure you use a peanut butter such as skippy or JIF, usually a natural peanut butter won't work right for these.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Storing & Freezing
These chocolate peanut butter cup cookies will remain fresh for 2-3 days if stored in an airtight container at room temperature.
Freezing is key if you ask me!! I always have frozen cookie dough balls AND baked cookies in my freezer.
Other Popular Recipes to Try
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Chocolate Peanut Butter Cup Cookies
A chewy chocolate peanut butter cup cookie filled with chocolate chips and peanut butter cups. They're quick and easy to make and a favorite for any chocolate and peanut butter lovers!
Ingredients
- ½ cup (113.5 g) salted butter room temperature
- ½ cup (129 g) creamy peanut butter not natural
- ½ cup (110 g) brown sugar
- ⅓ cup (66.67 g) granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) baking soda
- 1 cup (140 g) all-purpose flour
- ¼ cup (24 g) cocoa powder I use dutch process
- ½ cup (90 g) chocolate chips
- ¾ cup (12.75 g) chopped peanut butter cups
- flaked salt for topping
Instructions
- Preheat oven to 375 F. Line two cookie sheets with parchement paper.
- Place the butter, peanut butter and sugars together in a stand mixer fitted with a paddle attachment. Beat about 2-3 minutes until light and fluffy. Add the egg and vanilla and mix again.
- Whisk together dry ingredients. Slowly mix them into the wet ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Fold in chocolate chips and chopped peanut butter cups.
- Using a large cookie scoop, (I use ¼ cup) scoop dough into balls and place on a large cookie sheet. Top with extra peanut butter cup pieces.
- Bake for 11-13 minutes, or until edges are slightly golden brown. Sprinkle with flaked salt when they come out.
Notes
These cookies would be great with peanut butter chips instead of chocolate chips as well.
Make sure you use a peanut butter such as skippy or JIF, usually a natural peanut butter won't work right for these.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 235kcalCarbohydrates: 23gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 33mgSodium: 239mgPotassium: 131mgFiber: 1gSugar: 13gVitamin A: 239IUCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!
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