As I stared at the bag of mini peanut butter cups on my counter, my brain was churning with different ideas for what I could bake with them. Having previously used them in cheesecakes, brownies, and blondies, I ruled those out in favor of something different. After a good bit of consideration, I decided to go with this cookie recipe from the source of those peanut butter cups, King Arthur Flour.
Let me tell you, that was a great decision. These aren’t just chocolate cookies with peanut butter cups. No, they’re chocolate-peanut butter cookies with peanut butter cups. For my fellow fans of that combination, this is the time to get excited. And, to start gathering ingredients. You’re gonna want to make these.
Besides the always-winning flavor duo, my favorite thing about these cookies is their texture. They’re so soft and light and chewy and just about perfect.
This is not my first nor will it be my last time baking with the famous chocolate/peanut butter combination. But, I feel confident that it’s one of my favorites.
For more great cookie recipes, try 3-Ingredient Peanut Butter Cookies and Chewy Chocolate Cookies!
Chocolate Peanut Butter Cookies
These Chocolate Peanut Butter Cookies combine rich chocolate cookie dough with peanut butter cups for an irresistible treat.
Ingredients
- 1 & 1/2 cups all-purpose flour
- 1/2 cup unsweetened baking cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup light dark brown sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup smooth peanut butter
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons water
- 1 & 1/2 cups mini peanut butter cups
Instructions
- Preheat oven to 375°. Grease or line baking sheets.
- Whisk together flour, cocoa, baking soda, and salt. Set aside.
- Beat sugar, brown sugar, butter, and peanut butter until light and fluffy. Add vanilla, egg, and water, and mix well.
- Gradually add dry ingredients, mixing well. Stir in peanut butter cups.
- Drop dough by tablespoonfuls onto prepared pans. Flatten each cookie to about 1/2-inch thick.
- Bake 7-9 minutes, or until cookies are set. Cool cookies on pan on wire rack.
Notes
Recipe adapted from King Arthur Flour.
10 Comments on “Chocolate Peanut Butter Cookies”
Looks so tasty and yummy, i have to do those 🙂
I just made these they were delicious, a great study break snack. There so soft and chewy.
pb cups are MADE for adding to cookies.
they have their own home and everything…..
These look like the perfect cookie for “after-school.” Preferably with a big glass of cold milk. Looks so delicious.
I wish had these right now. I’m in the mood for this combination! Delicious!
wow these sound incredible! I’m having a go at peanut butter cup layer cake tomorrow, and your photos are definitely inspiring me to the project!
I have found my favorite sweet tooth blog. Thanks for sharing
I think I might try to make these sometime
You are bad, bad, bad for posting such a decadent cookie.
I had bought some mini peanut butter cups to use as garnish on a birthday cake that I made…..and had some left over…..and was being very good about not eating them…..and decided to look for a recipe to incorporate those left over peanut butter cups…..and came across these cookies that you made.
The verdict?
They are every bit as good as you said they were and then some. I guess I might just be eating those left over peanut butter cups anyhow!!!!!
so is the batter alittle thick & sticky?/ Thats how i found it hope it bakes well.:)