Chocolate Peanut Butter Cup cookies are addictively delicious! Every bite is soft, chewy and full of peanut butter cup flavor! These cookies make it quite clear why the chocolate-peanut butter combo is such a favorite.
I had an exciting surprise waiting in my inbox. When first saw that I had an email from Chantel at Davidson’s Safest Choice® Eggs, I wasn’t alerted to anything unusual.
Last summer, when I attended the St. Louis Food Media Forum, Davidson’s was a sponsor. I love using their eggs. (Good-bye salmonella concerns. Hello raw cookie dough and unbaked French Silk pie!)
So, I was happy to add my name their mailing list. Now I occasionally get emails from them with recipes or, even better, coupons. A recent email had offered registering for a contest with several baking prize packages.
I often sign-up for contests but I absolutely never win. Just press submit and forget about it. When I finally read Chantel’s email I was amazed and, quite honestly, tickled pink!
She said I had won a prize (surely this had to have been the Grand Prize) consisting of (1) $200 Amex gift card, one Sur La Table® Platinum Professional Bakeware, 7-Piece Set, one Sur La Table® Silicone Snowman Spatulas, Set of 2, Better Homes and Gardens Baking: More than 350 Recipes Plus Tips and Techniques cookbook, and 52 coupons for a free dozen of Davidson’s Safest Choice® Eggs!
This post is not sponsored in any way, nor is it a requirement of the contest. I just wanted to publicly offer my sincere thanks to Davidson’s Safest Choice® Eggs!
Chocolate Peanut Butter Cup cookies have nothing to do with my fantastic prize package other than they were baked on my new cookie sheet using a Davidson’s Safest Choice® egg from my first free dozen. (No advantage in using a pasteurized egg in this recipe, but they work the same as baking with non-pasteurized eggs.)
This is not a unique recipe. It can be found all over the internet, but because it tastes so good and makes such a great short distance care package cookie, I felt it belonged in the Monday Box recipe collection too.
If you haven’t stumbled upon Chocolate Peanut Butter Cup cookies elsewhere, you are in luck. If you have seen these but haven’t tried them yet, I urge you to start baking.
Chocolate Peanut Butter Cup cookies are addictively delicious. They look like they might be overly sweet with all of that candy inside and out, but they aren’t.
The salty peanut butter in the candy and the dough seems to cut the sweetness until it is just right. The texture is soft with a slight chew.
The candy in the dough mostly melts in, infusing the already chocolate and peanut butter dough with even more flavor. There is a good reason Chocolate Peanut Butter Cup Cookies are such a popular cookie.
More peanut butter cookie recipes
Love peanut cookies? Check out this collection of 20 Irresistible Peanut Cookies to bake right now!
Peanut Butter and Jelly Cookies are thick, chewy cookies that taste just like a pb&j sandwich. Customize with your choice of jelly or jam flavor.
Chocolate Chip Peanut Butter Bars are chewy chocolate chip cookies in bar form. A quick and easy way to make peanut butter snacks.
Peanut Butter S'mores Cookies are filled with gooey marshmallows and melty chocolate chips. These crunchy cookies are flourless and gluten free.
Peanut Butter Powder Cookies are crunchy cookies bursting with peanut butter flavor.
Chocolate Peanut Butter Cup Cookies
- 1 ½ cups + 2 tablespoons all purpose flour
- 6 tablespoons cocoa I used Dutch processed
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter room temperature
- ¼ cup + 2 tablespoons creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar dark or light
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- 2 cups miniature peanut butter cups coarsely chopped
- Preheat oven to 350° F. Line a baking sheet with parchment paper.
- In a medium bowl, wisk together flour, cocoa, baking soda, and salt.
- In the bowl of an electric mixer, cream the butter, peanut butter, and sugars until light and fluffy (about 3 minutes).
- Beat in egg and vanilla until smooth
- Gradually add dry ingredients and mix just until combined.
- Gently fold in 1 ½ cups chopped peanut butter cups.
- Using large (2 tablespoon) scoop, place dough on prepared baking sheet 2”-3” apart. For flatter cookies press down slightly with finger tips. (Thicker cookies are better for mailing as they stay soft longer.)
- Gently press 3 or pieces of chopped peanut butter cup onto the top of each cookie.
- Bake 10-12 minutes until tops of cookies look set. (Cookies will continue to firm up out of the oven. Over baking will give you a dry cookie.)
- Cool for 10 minutes on the baking sheet before transferring to a wire rack to cook completely.
- If wrapping in plastic wrap for mailing, place the cookies in the refrigerator or freezer for about 10 minutes to harden the peanut butter cup pieces on top of the cookie.
- Store in an airtight container at room temperature for up to 5 days. Cookies wrapped in plastic then stored in an airtight container stay fresh up to 7 days.