Chocolate Peanut Butter Cup Cookies

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These fudgy chocolate cookies are filled with melty chocolate peanut butter cup chunks throughout every single bite. Feel free to change up the size and/or variety of peanut butter cup. You can also find this recipe on page 57 of my cookbook.

A photo of a chocolate peanut butter cup cookie on a surface with peanut butter cups around it.

NOT JUST A PEANUT BUTTER + CHOCOLATE COOKIE

It’s no secret that chocolate + peanut butter is one of the most popular flavor combinations, but I find that when it comes to cookies, people automatically think about peanut butter blossoms. Sure, there’s nothing wrong with a peanut butter-forward chocolate peanut butter cookie, but when I think about a peanut butter cup, there’s more chocolate involved than what I see in most chocolate peanut butter cookie recipes.

In fact, I’m guilty of this! I have a Nutella peanut butter chip cookie recipe on my site, but that is not a chocolate based cookie. Even my peanut butter Rolo cookies are a peanut butter-forward cookie recipe.

I think the chocolate peanut butter cookie world deserves better, and this is my solution: a fudgy chocolate cookie situation that is just begging for smooth and melty chocolate peanut butter cup chunks all the way throughout every single bite.


INGREDIENTS FOR CHOCOLATE PEANUT BUTTER COOKIES

The base for these cookies is quite versatile even within the peanut butter + chocolate scope. See substitutions & variations below for swap suggestions.

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Aerial photo of ingredients to make chocolate peanut butter cup cookies with text overlay labeling each ingredient.

Grab these 9 ingredients for your cookies:
• all-purpose flour
• Dutch processed cocoa powder
• baking soda
• salt
• unsalted butter
• granulated sugar
• egg
• vanilla extract
• mini Reese’s cups

MY FAVORITE CHOCOLATE COOKIE BASE

Whenever I want a chocolate based cookie, I go for my favorite dark chocolate cookie. It’s simple and easy, and even though the dough requires some chilling time, it comes together quickly and holds up to add-ins like white chocolate chips, turtle components, and Andes Mints chunks like a boss.

The result is a slightly crispy-edged cookie with deeeeep dark chocolate flavor and a soft, chewy interior. They’re just begging for a sidekick of a tall glass of milk.

And my favorite part? I use mini Reese’s cups (the ones that come in the bag) and pressing pieces (or whole ones!) into hot cookies brings a whole new level of gooey peanut butter. You’re going to swoon over these cookies!

OVERVIEW: HOW TO MAKE CHOCOLATE PEANUT BUTTER CUP COOKIES

Make the dough: start by whisking together the dry ingredients until they are fully mixed, then work on the wet ingredients. Bring the dough together, then add the chopped peanut butter cups. 

Chill the dough: it is imperative that this cookie dough chills in order to prevent the cookies from spreading too much. Chilling allows the butter to solidify again and makes the dough much less sticky for scooping and shaping for baking. 

Scoop + bake: these cookies have a quick bake time– only 8-10 minutes.

CAN I USE UNSWEETENED COCOA POWDER?

Yes, you can use traditional unsweetened or special dark cocoa in these peanut butter chocolate cookies. The texture, color, and flavor may differ a bit, but the overall cookie will still be the same.

A photo of a chocolate peanut butter cup cookie with a bite taken out of it on a surface with peanut butter cups around it.

VARIATIONS & SUBSTITUTIONS

PEANUT BUTTER CHIPS: don’t want to use peanut butter cups? Totally fine. Swap out the peanut butter cups for ½ cup of peanut butter chips instead.

STANDARD SIZE PEANUT BUTTER CUPS: you can use standard size peanut butter cups or even fun size. You’ll still use 1 cup after they’re chopped.

MAKE BAKERY SIZE COOKIES: use an ice cream scoop with a trigger or a size #16 cookie scoop for extra large cookies. Bake time will be 11-13 minutes.

WHITE OR DARK CHOCOLATE PEANUT BUTTER CUPS: feel free to use any variety of peanut butter cup you like! You’ll still be using 1 cup of them once they’re chopped, so no worries about the size.

ALMOND BUTTER CUPS: don’t want to use peanut butter? An almond butter cup works great here, too!

MAKE THEM SANDWICH COOKIES: yes, yes, please do this. Use my peanut butter buttercream between two cookies and thank me later.

A photo of a chocolate peanut butter cup cookie on a surface with peanut butter cups around it.
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Chocolate Peanut Butter Cup Cookie Recipe

These fudgy chocolate cookies are filled with melty chocolate peanut butter cup chunks throughout every single bite. Feel free to change up the size and/or variety of peanut butter cup.
Prep Time15 minutes
Bake Time10 minutes
Chilling Time1 hour
Total Time1 hour 25 minutes
Recipe Author Lynn April
Servings: 24 cookies

Ingredients

  • 1 and ¼ cups (150g) all-purpose flour be sure to measure properly
  • ¼ cup + 2 Tablespoons (36g) Dutch processed cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter at room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (150g) chopped mini Reese’s cups1

Instructions

  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
    1 and ¼ cups (150g) all-purpose flour, ¼ cup + 2 Tablespoons (36g) Dutch processed cocoa powder, ½ teaspoon baking soda, ¼ teaspoon salt
  • In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy (approximately 2-3 minutes). Turn the mixer speed down to medium, add the egg and vanilla, and beat again until combined.
    ½ cup (113g) unsalted butter, 1 cup (200g) granulated sugar, 1 large egg, 1 teaspoon vanilla extract
  • With the mixer on low, slowly add flour mixture and beat until just combined. Add the chopped peanut butter cups and continue mixing until evenly dispersed. Cover the dough tightly and refrigerate for at least 1 hour and up to 3 days. You can also portion out the dough and chill it in balls, if you prefer.
  • When you are ready to bake the cookies, line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Preheat oven to 350ºF (177ºC).
  • Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), roll the dough into balls and place on prepared baking sheet. Bake for 8-10 minutes, or until edges are set and center is no longer shiny. Remove from oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh covered at room temperature up to 1 week. Baked cookies can be frozen, up to 2 months. Rolled cookie dough can be frozen, up to 3 months. Place on baking sheet and add 1-2 minutes to baking time.

Notes

  1. Peanut butter cups: you can use standard size peanut butter cups or fun size. You’ll still use 1 cup after they’re chopped. 
  2. Bakery size cookies: use an ice cream scoop with a trigger or a size #16 cookie scoop for extra large cookies. Bake time will be 11-13 minutes.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1cookie | Calories: 129kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 52mg | Potassium: 95mg | Fiber: 2g | Sugar: 10g | Vitamin A: 148IU | Vitamin C: 0.03mg | Calcium: 11mg | Iron: 1mg

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