Chocolate Peanut Butter Cup Cookies

Chocolate Peanut Butter Cup Cookies

495 Reviews 44 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    1 h 10 m
Joanna Knudsen
Recipe by  Joanna Knudsen

“These are THE BEST cookies I have ever eaten. They are a definite hit. If you like peanut butter and chocolate - these cookies are for you!”

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Ingredients

Adjust Servings

Original recipe yields 3 dozen

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and peanut butter cups. Drop by tablespoonfuls onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.

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Reviews (495)

Rate This Recipe
Beth
236

Beth

My family begs for these cookies! I combined all of the wonderful advice of the cooks before me: use 1/2 butter and 1/2 Crisco for softness, use 1/2 dark and 1/2 light brown sugar for the best flavor, use less cocoa powder to keep more of a peanut butter flavor, and bake them for 6-8 minutes so they don't dry out. And the best advice of all was to use mini peanut butter cups, cut them in half, and freeze them before you put them in the cookie to bake. This helps to maintain part of the candy shape and when you get to that center bite--well, you will see!!! Thank you all for making me a cookie-making legend in my family!

Marlene King
106

Marlene King

I used the recommendations of halfbutter/half butter Crisco; WAY underbake. I use 38 - 40 mini Reese's peanut butter cups that I freeze, cut in half and then pop back into the freezer while preparing batter. I cut them big because they look fabulous with that big gash of peanut butter. Be careful when folding in the frozen cups and I try to keep those frozen pieces as large as possible - THAT is what makes these cookies so darn attractive and yummy. I drop them out of a tablespoon - large - lumpy - I get 55 cookies to a batch. Use parchment paper - keep them on the sheet for 10 minutes or longer then off to the drying racks. (Again, they will kind of look raw, but keeping them on the pan, outside of the oven, for another 10 minutes or so continues the baking.) These are KILLER; figuratively and, let's be honest, a bit literally!!! LATE ADDITION: I NOW add the Trader Joe's teeny, tiny mini peanut butter cups to the recipe and use chocolate CHUNKS, instead of reg. chips. So, instead of the one cup chocolate chips and one cup peanut butter chips, I use a total of two cups chips, but split three ways with chocolate chunks, peanut butter and Trader Joe's chips. ALSO, to make them look like they came out of the best bakery in the universe, I gently position a couple of choclate chunks and Trader Joe's mini PB cups on top of the cookies before baking. Makes them look gorgeous. Have renamed them..."Better Than Sex"!

SVROSS
96

SVROSS

I made these for my Dad who LOVES PBC's --they came out REALLY too sweet and rich. I think they would be better with less sugar and not so many chips. I'm an avid cookie baker so I'm really picky --check my reviews for my favorites!

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 230 cal
  • 12%
  • Fat
  • 13 g
  • 20%
  • Carbs
  • 25.2 g
  • 8%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

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Peanut Butter Chip Chocolate Cookies

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