Chocolate Peanut Butter Cup Cookies


Chocolate and peanut butter, quite possible the most perfect food pairing put them together in a cookie and it just doesn’t get any better.  I knew Matt would love these so even though I made them for work I made sure to save a couple for him.  These were a hit at home and at work.

Chocolate Peanut Butter Cup Cookies

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1 ½ cups all-purpose flour

½ cup unsweetened cocoa, sifted

½ teaspoon baking soda

¼ teaspoon salt

½ cup granulated sugar

½ cup brown sugar, lightly packed

½ cup (1 stick or 8 Tablespoons) unsalted butter, at room temperature

¼ cup smooth peanut butter (I used natural)

1 teaspoon vanilla extract

1 large egg

2 Tablespoons water

1 ½ cups (about 21 or 8.5 ounces) Mini Reece’s® Peanut Butter Cup, lightly frozen*

Optional: additional Mini Reece’s® Peanut Butter Cup for topping


  1. Preheat the oven to 375°F.  Line two baking sheets with parchment paper or lightly grease baking sheets.
  2. In a bowl, whisk together flour, cocoa, baking soda, and salt.  Set bowl aside.
  3. In the bowl of a mixer, beat the butter, sugar, and peanut butter until light and fluffy, about 2-3 minutes.
  4. Add in the vanilla, egg, and water and mix until incorporated.
  5. Add the dry ingredients into the peanut butter mixture and mix until the flour is incorporated.
  6. Stir in the peanut butter cups.
  7. Using a tablespoon or tablespoon cookie dough scoop, place a tablespoon of cookie dough on baking sheets.  Space cookies 2-3 inches apart.  Press cookies down with your hand so they are roughly 1-inch thick. Optional: place extra piece or pieces of peanut butter cups on top of the cookies.
  8. Bake cookies 7-9 minutes, rotating cookie sheet halfway through baking time.  Remove from oven and let cool on the cookie sheet for 20 minutes, transfer to a wire rack to cool fully.


Lindsay Lou

*Freezing the peanut butter cups makes it easy to chop them and mix them into the cookie dough without falling apart too much

Slightly adapted from King Arthur Flour and Annie’s Eats

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