Rich, decadent, and loaded with mint and chocolate flavor. You'll love our grasshopper chocolate mint cookies! A soft, chewy chocolate cookie topped with mint buttercream and chocolate glaze.

You might also like our Hostess cupcake COOKIES, our shortcut thin mints,  our Andes mints loaf, or our gourmet s'mores cookies!

Watch our step by step video!

If you're looking for an over-the-top decadent cookie THESE ARE IT. So rich and delicious, and best of all, EASY to make!

What are Grasshopper Cookies?

The term "grasshopper" comes from a green cocktail drink that contains crème de menthe and white crème de cacao first served in the French Quarter of New Orleans. The term caught on and now many recipes that combine chocolate and mint dub themselves "grasshopper" whether it's a milkshake, brownie, or cookie.

Mint Chocolate Cookies

Chocolate Cookie Dough

Ingredients

• melted butter
• unsweetened cocoa powder
• brown sugar
• white sugar
• vanilla extract
• large eggs
• baking soda
• salt
• all-purpose flour

A soft, chewy, chocolate cookie topped with mint buttercream and chocolate glaze. Perfection! The chocolate cookie dough is fool-proof and yields perfect cookies every time. I use it as a base for all of my chocolate cookie recipes!

Mint Buttercream Frosting

Ingredients

• butter
• powdered sugar
• milk
• peppermint extract
• green food coloring

Working with mint is a balancing act. You want enough mint flavoring to leave a tingle, but not enough to taste like toothpaste. My mint frosting is perfection. My 5-year-old said it tasted like the mint in mint chocolate chip ice cream, haha. You'll need 1 ¼ teaspoons of peppermint extract. Not peppermint oil, but peppermint extract. You, of course, can use oil but the measurements would be different because peppermint oil is even more concentrated than extract. If you prefer mint extract to peppermint extract you can use that, but I generally go with peppermint.

Chocolate Glaze

Ingredients

• semi-sweet chocolate chips
• milk
• butter
• honey (or corn syrup)

My glaze is one that I use for donuts, Hostess cupcakes, and s'mores cookies. Perfect for dipping and spooning. I use the microwave to prepare my glaze, but you can do it over the stove (on medium-low heat) or in a double boiler.

How To Make Grasshopper Chocolate Mint Cookies

Prepare your cookie dough and let it chill in the refrigerator for 45 minutes. Scoop cookie dough onto a parchment paper-lined cookie sheet and bake for 9 minutes. Let the cookies sit on the baking sheets for a couple of minutes then transfer cookies to a cooling rack.

Once completely cool go ahead and put the cookies back on the cookie sheet packing as many cookies on there as you can. This will help save space in your refrigerator later when we chill the frosted cookies.

Beat frosting ingredients together. Add a few drops of green food coloring (to your liking) and mix thoroughly. Spread over cookies then refrigerate cookies for 15-20 minutes. This will chill the frosting and keep it stable when you pour the warm chocolate glaze over them.

Melt glaze ingredients together and spoon over cookies, spreading it around carefully. Refrigerate or place in the freezer until cookies are set!

These cookies can be enjoyed at room temperature or chilled. Lightly cover the cookie sheet with plastic wrap. They will stay fresh for 3-5 days.

Grasshopper Chocolate Mint Cookies Recipe

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5 from 7 votes

Grasshopper Chocolate Mint Cookies

Rich, decadent, and loaded with mint and chocolate flavor. You'll love our grasshopper chocolate mint cookies! A soft, chewy chocolate cookie topped with mint buttercream and chocolate glaze.

Course Dessert

Cuisine American

Keyword chocolate mint, grasshopper, thin mint

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

cool/chill 1 hour hour 30 minutes minutes

Total Time 55 minutes minutes

Servings 26 cookies

Calories 275kcal

Ingredients

Cookies

• 1 cup melted butter 2 sticks
• ½ cup unsweetened cocoa powder
• 1 cup brown sugar
• ½ cup white sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 ¼ cups all-purpose flour

Mint Frosting

• ½ cup butter softened
• 3 cups powdered sugar
• 3-4 Tbsp. milk
• 1 ¼ teaspoons peppermint extract
• green food coloring (a few drops)

Chocolate Ganache Glaze

• 8 oz. semi-sweet chocolate chips
• 3 Tbsp. butter
• 4 teaspoons milk
• 4 teaspoons honey or corn syrup

Instructions

• Combine melted butter and cocoa powder in a large bowl and mix. Add sugars and mix until smooth. Add eggs and vanilla. Add dry ingredients.

  Chill cookie dough in the refrigerator for 45 minutes to an hour.
• Preheat oven to 350 degrees.

  Scoop cookie dough onto a parchment paper-lined cookie sheet and bake for 10 minutes.

  Let the cookies sit on the baking sheets for a couple of minutes then transfer the cookies to a cooling rack.
• Once completely cool go ahead and put the cookies back on the cookie sheet packing as many cookies on there as you can. This will help save space in your refrigerator later when we chill the frosted cookies.
• Beat frosting ingredients together. Add a few drops of green food coloring (to your liking) and mix thoroughly. Spread over cookies then refrigerate cookies for 15-20 minutes. This will chill the frosting and keep it stable when you pour the warm chocolate glaze over them.
• Heat glaze ingredients in a microwave-safe bowl for 30 seconds. Stir. Heat for an additional 15-20 seconds. Stir until smooth and creamy. If additional time is needed do it in 10-second increments. 

  Note: You can use a double boiler or small saucepan over the stove to melt the chocolate and glaze instead of a microwave if you want. 

  Spoon glaze over cookies.

  Allow glaze to set up (placing cookies back into the refrigerator or freezer for 15-20 minutes will speed this up).

Video

Notes

These cookies can be enjoyed at room temperature or chilled. Lightly cover the cookie sheet with plastic wrap. They will stay fresh for 3-5 days.

Nutrition

Calories: 275kcal

Banana cream pie cookies taste just like the real thing! All of the flavor of a banana cream pie--- in cookie form. A homemade vanilla wafer sugar cookie topped with creamy banana cream, diced bananas, and topped with a cookie garnish!

You might also like our gourmet s'mores cookies or our lemon sugar cookies!

Watch our step by step video!

I absolutely love banana cream pie, as evidenced by the recipes I've shared in the past. Exhibit A: old-fashioned banana cream pie. Exhibit B: banana cream pie cups, and Exhibit C: banana cream trifle. It was time for a cookie version.

Banana Cream Pie Cookies

Our banana cream pie cookies start out with a homemade sugar cookie loaded with nilla wafer crumbs. These cookies are chewy and delicious on their own, but we're going to go ahead and elevate them by spreading them with a combination of frosting, banana pudding, and Cool whip. Mix in some diced bananas, and add a nilla wafer as a garnish and you're done!

Banana Cream Cookie Ingredients

A quick list of ingredients to add to your shopping list! This recipe makes 22-24 cookies and can be doubled. Because the cookies are made with Cool Whip they will need to be stored in the refrigerator and are best eaten within the first 2 days, but can be stored up to 4 days (see my notes at the end of the post for making the cookies ahead of time).

Cookies

• ½ cup butter
• ½ cup brown sugar
• ½ cup white sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 Tbsp. milk
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 ½ cups all-purpose flour
• ¾ cup nilla wafer cookie crumbs, plus extra cookies for garnish

Banana Cream

• 5 Tbsp. butter, softened
• ½ box banana instant pudding mix (4 ½ Tbsp.)
• 2 cups powdered sugar
• 2 Tbsp. milk
• 4 oz. Cool Whip (half of a container)
• 1 banana, diced

How To Make Banana Cream Pie Cookies

You can use graham cracker crumbs or nilla wafer crumbs. There's just something about banana cream pie and nilla wafers so I used those for this recipe.

Crush cookies in a blender or food processor. Set them aside while you make the rest of the cookie dough.

Cream butter and sugars. Add egg and mix.

Add milk and vanilla.

Add dry ingredients, including cookie crumbs.

Use a medium cookie scoop to scoop dough onto a parchment paper-lined cookie sheet and bake cookies at 350 degrees for 10-12 minutes.

Allow cookies to sit on a cookie sheet for 3-5 minutes then transfer to a wire rack to cool completely.

Let's make some creamy frosting! Beat butter with an electric mixer until creamy. Add pudding mix, powdered sugar, and milk, and continue to beat until fluffy.

Fold in Cool Whip and diced bananas.

Spoon pudding frosting mixture over cooled cookies. Top with nilla wafer cookies as a garnish.

Can Banana Cream Cookies Be MAde Ahead of time?

Absolutely, but with a couple of alterations. First, let's talk about fresh bananas and what happens to them when they are sliced. They start to turn brown. Mixing the bananas into the cream helps keep them fresh, but if any part of the diced bananas pokes out and is exposed to the air it will start to turn brown. Delicious, but maybe not as appetizing as you were hoping for if making these for a party. You can remedy this by omitting the bananas completely or simply making sure that there is plenty of cream covering the diced bananas if you don't plan on eating the cookies the day you make them. You will still have plenty of banana flavor from the pudding.

Second, the Nilla wafer cookies are good for about 24 hours on the cookies before softening. Softening isn't a bad thing. I'm just giving you a heads up in case that's not your thing. If you want to make the cookies the day before you can simply add the Nilla wafer garnish to them right before serving.

Because these cookies are made with Cool Whip they need to be refrigerated and will last up to 4 days.

Banana Cream Pie Cookies Recipe

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5 from 2 votes

BANANA CREAM PIE COOKIES

Banana cream pie cookies taste just like the real thing! A homemade vanilla wafer sugar cookie topped with creamy banana cream, diced bananas, and topped with a cookie garnish!

Course Dessert

Cuisine American

Keyword banana cream, banana cream cookie, banana cream pie cookies, nilla wafer, sugar cookie

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

cool 15 minutes minutes

Total Time 35 minutes minutes

Servings 22 cookies

Calories 200kcal

Ingredients

COOKIES

• ½ cup butter softened
• ½ cup brown sugar
• ½ cup white sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 Tbsp. milk
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 ½ cups all-purpose flour
• ¾ cup nilla wafer cookie crumbs plus extra cookies for garnish

BANANA CREAM

• 5 Tbsp. butter softened
• ½ box banana instant pudding mix 4 ½ Tbsp. (1.6 ounces)
• 2 cups powdered sugar
• 2 Tbsp. milk
• 4 oz. Cool Whip (half of a small container)
• 1 banana diced

Instructions

• Preheat oven to 350 degrees.

  Crush cookies in a blender or food processor until they are fine crumbs. Set them aside while you make the rest of the cookie dough.
• Cream butter and sugars with an electric mixer in a large bowl. Add egg and mix.
• Add milk and vanilla. Mix.
• Add dry ingredients, including cookie crumbs. Mix just until dough comes together.
• Use a medium cookie scoop to scoop dough onto a parchment paper-lined cookie sheet and bake cookies for 10-12 minutes.
• Allow cookies to sit on the baking sheet for 3-5 minutes then transfer to a wire cooling rack to cool completely.
• Beat butter with an electric mixer until creamy. Add pudding mix, powdered sugar, and milk, and continue to beat until fluffy.
• Fold in Cool Whip and diced bananas.
• Spoon pudding mixture over cooled cookies. Top with nilla wafer cookies as a garnish. Store cookies in the fridge.

Video

Notes

You can use homemade whipped in cream in place of Cool Whip if desired.

If you make these ahead of time, you can either add the cookie garnish right away or right before serving. The nilla wafer will soften the longer it sits on top of the pudding. I like it soft or crunchy, but you might have a preference.

If you see any of the diced bananas sticking out from the cream, push it under the cream with a spoon. This will prevent the bananas from turning brown while the cookies are stored in the refrigerator.

Cookies are best eaten on the day that they are made but can be stored in the refrigerator for up to 4 days.

Nutrition

Calories: 200kcal

What do you get when you combine a graham cracker sugar cookie, a gooey marshmallow, and a rich chocolate glaze? Gourmet s'mores cookies! So delicious and easy to make. 

You might also like these other dessert recipes: classic chocolate chip cookies,  Hostess cupcake cookies or Texas sheet cake cookies!

Watch our step by step video!

If you like s’mores you’ll love our cookie version! These aren’t the typical cookie with mini marshmallows and a few bits of Hershey's chocolate tossed in. These are absolute decadence. The graham cracker cookie took me 4 tries to get right, playing with the flour/graham cracker crumb ratio, but the result is a cookie that can totally stand on its own. The marshmallow and chocolate just take it up a notch! I highly recommend leaving a few cookies unglazed and eating them plain. You might even find yourself making them some time on their own (my husband has declared them as one of his favorites!)

The chocolate glaze is the same one that I use for chocolate donuts. It's easy to make and you can either dip the top of the cookies into the glaze or spoon the glaze over the cookies. Whatever you prefer.

NOTE: Dipping the cookies in the glaze makes them very chocolatey. If you’d prefer to taste more of the cookie you can make a half recipe of the glaze and drizzle it over the cookies instead of covering the entire top. 

The glaze will set up like donut glaze, making these s'mores cookies easy to stack and store. I won't judge if you eat one right away and let the glaze drip down your fingers though.

S'mores Cookies Ingredients

Cookie Dough

• 1 cup butter
• 1 ¼ cup light brown sugar
• 1 cup white sugar
• 2 large eggs
• 1 Tbsp. vanilla
• 2 Tbsp. milk
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 cups flour
• 1 ½ cups graham cracker crumbs
• 22-24 marshmallows

Glaze

• 16 ounces semisweet chocolate chips (about 2 ½ cups)
• 3 Tbsp. honey
• 5 Tbsp. butter
• 3 Tbsp. milk

How To Make Gourmet S'Mores Cookies

I use my stand mixer with the paddle attachment to make cookies, but you can use a hand-held electric mixer as well.

You can use storebought graham cracker crumbs (found in the baking aisle next to graham cracker crumb pie crusts) or place a couple of sleeves of broken graham crackers into a blender of food processor and pulse until finely ground. I've done both methods and the cookies turn out the same. You can set aside an additional  ½ cup of crushed graham crackers to sprinkle over finished cookies (optional)

Cream butter and sugars. Mix in eggs. Mix in vanilla and milk.

Add dry ingredients.

Scoop dough (using a medium cookie scoop) onto parchment paper-lined cookie sheets and bake at 350 degrees for 10 minutes.

While cookies bake cut marshmallows in half with scissors.

Place a marshmallow half (sticky side down) onto each hot cookie. Place cookies back in the oven and bake an additional 2-3 minutes (marshmallows should be slightly puffed). DO NOT OVERBAKE MARSHMALLOWS.

Press each marshmallow down with the back of a spoon.

Cool cookies completely on baking sheets.

Microwave glaze ingredients in a microwave-safe bowl for 1 minute (30-second increments). Stir. Microwave in 10-20 second increments, stirring in between, until smooth and creamy.

Note: microwave heating times can vary depending on model. You can also heat the glaze using a double boiler.

Dip tops of cookies into the chocolate glaze OR spoon chocolate glaze over each cookie. Use a little or a lot, depending on preference. And remember, if you want more of the cookie taste and less chocolate, make a half recipe of the glaze and drizzle the it over the top of the cookies.

Allow glazed cookies to cool 5-10 minutes then sprinkle with crushed graham crackers (optional). You can use finely ground crumbs or roughly chopped cookie crumbs.

You can eat cookies right away (as shown above with the melty marshmallow) or let the glaze harden (this takes about 30 minutes at room temperature, but can be sped up by refrigerating cookies for 10 minutes.)

This recipe makes about 45 s'mores cookies (scooped with a medium cookie scoop). Store in an airtight container at room temperature. 

Gourmet S'mores Cookies Recipe

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5 from 6 votes

S'MORES COOKIES

What do you get when you combine a graham cracker sugar cookie, a gooey marshmallow, and a rich chocolate glaze? Gourmet s'mores cookies!

Course Dessert

Cuisine American

Keyword s'mores cookies, smores

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

cool 15 minutes minutes

Total Time 37 minutes minutes

Servings 45 cookies

Calories 200kcal

Ingredients

COOKIE DOUGH

• 1 cup butter softened
• 1 ¼ cup brown sugar
• 1 cup white sugar
• 2 large eggs
• 1 Tbsp. pure vanilla extract
• 2 Tbsp. milk
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 cups all purpose flour
• 1 ½ cups graham cracker crumbs (store bought or crushed in food processor)
• 22-24 marshmallows

GLAZE

• 16 ounces semisweet chocolate chips about 2 ½ cups
• 3 Tbsp. honey
• 5 Tbsp. butter
• 3 Tbsp. milk

Instructions

• Preheat oven to 350 degrees.
• Beat butter and sugars in a large bowl until creamed. Mix in eggs. Mix in vanilla and milk.
• Add dry ingredients and mix until cookie dough forms. Scrape sides of the bowl, making sure all dry ingredients have been mixed in.
• Scoop dough (using a medium cookie scoop) or roll into cookie dough balls ad place onto parchment paper-lined cookie sheets.

  Bake for 10 minutes.
• While cookies bake cut marshmallows in half with scissors.
• Place a marshmallow half (sticky side down) onto each hot cookie. Place cookies back in the oven and bake an additional 2-3 minutes (marshmallows should be slightly puffed). DO NOT OVERBAKE MARSHMALLOWS.
• Press each marshmallow down with the back of a spoon.
• Cool cookies completely on cookie sheets.
• Microwave glaze ingredients in a microwave-safe bowl for 1 minute (30-second increments). Stir. Microwave in 10-20 second increments, stirring in between, until smooth and creamy.
• Dip tops of cookies into the chocolate glaze OR spoon chocolate glaze over each cookie. Use a little or a lot, depending on preference.
• Allow glazed cookies to cool 5-10 minutes then sprinkle with crushed graham crackers (optional).

Video

Notes

Dipping the cookies in the glaze makes them very chocolatey. If you’d prefer to taste more of the cookie you can make a half recipe of the glaze and drizzle it over the cookies instead of covering the entire top. 

You can eat cookies right away or let the glaze harden (this takes about 30 minutes, but can be sped up by refrigerating cookies).

Nutrition

Calories: 200kcal

If you like Hostess cupcakes you'll love our cookie version! A soft and chewy chocolate cookie topped with marshmallow buttercream and then dipped in a chocolate glaze. Inspired by everyone's favorite cupcake. YUM!

You might also like some of our other treats like our brown butter chocolate chip cookies or our chocolate-dipped shortbread cookies!

Watch our step by step video!

Why make Hostess-inspired cupcake cookies when I already have a recipe for the real deal? Because these are different! Our cookie version has everything we love about the cupcake but starts with a chewy cookie base (which I might even like better), a creamy center, and a coating of chocolate glaze. Let's not forget the cute squiggle across the top!

Hostess Cupcake Cookies

When you have a favorite cookie dough base you'll want to find ways to use it over and over. The chocolate cookies that I use for this recipe are a variation of the ones that I use for our rocky road cookies and our Texas sheet cake cookies! They are so delicious and easy to make. Soft, chewy, and full of chocolate flavor.

The filling and the chocolate glaze are a variation of the ones used in our copycat Hostess cupcakes recipe. If you let the cookies stand 10-15 minutes, the top will begin to set like a ganache. It’ll remain soft, but you can pick up the cookies without your fingers getting covered in chocolate. It’s the perfect glaze!

Hostess Cupcake Cookies Ingredients

Cookies

• butter (I always use salted butter)
• baking cocoa (I use a 50/50 mix of regular baking cocoa and Hershey's Special Dark baking cocoa, but you can use whatever you'd like)
• brown sugar
• white granulated sugar
• eggs
• vanilla
• salt
• baking soda
• flour

Marshmallow Filling

• butter
• powdered sugar
• milk
• vanilla
• marshmallow creme (a 7 oz. jar)

Chocolate Glaze/ICING

• semisweet chocolate chips (can use milk chocolate if preferred)
• milk or heavy cream
• honey (or corn syrup)
• butter

How To Make Hostess Cupcake Inspired Cookies

I use my stand mixer for making cookies, but an electric hand mixer or Danish dough whisk works as well.

Combine melted butter and cocoa powder in a large bowl and mix. Add sugars and mix until smooth. Add eggs and vanilla. Add dry ingredients.

Allow dough to chill in the refrigerator for about an hour. The melted butter makes for a chewy chocolate cookie, but if you bake the cookies right away they will spread and be very thin, so take the extra time to chill. You want a nice sturdy cookie to hold the frosting and glaze.

Use a medium cookie scoop (2 Tbsp. size) to drop cookies on a parchment paper-lined baking sheet.

Bake at 350 degrees for 9 minutes (DO NOT OVERBAKE!) Leave cookies on a baking sheet instead of moving to a cooling rack. They will set up slightly as they stay on the hot sheet.

While the cookies bake, make the marshmallow buttercream. Beat butter, powdered sugar, vanilla, and milk with an electric mixer. Stir marshmallow cream into the frosting. Reserve ½ a cup of frosting to use later for the squiggle on each cookie.

Fill a large plastic bag or pastry bag with the filling.

Cut the corner off of the pastry bag.

Pipe or spread frosting over cookies.

It's easiest to dip chilled cookies into the chocolate glaze so place cookies in the refrigerator for 15 minutes.

Heat glaze ingredients in a microwave-safe bowl for 30 seconds. Stir. Heat an additional 20-30 seconds then stir until smooth and creamy (if additional time is needed do it in 10-second increments).

Dip the top of each cookie in the chocolate icing (just enough to cover the frosting)  and place it on a wire rack or baking sheet. Let stand for 10-15 minutes (until you can touch the top of the cookie without your finger getting sticky). Placing the tray of cookies in the fridge will speed this step up.

Fill a small plastic bag or piping bag with reserved filling/frosting. Cut a tiny tip off the corner of the bag (or use a #5 or #7 frosting tip) and pipe white squiggles across the top of each cupcake cookie.

This recipe makes about 3 dozen chewy, chocolatey, creamy cookies.

Store in an airtight container at room temperature, or cover the baking sheet with plastic wrap once the glaze has set up.

Hostess Cupcake Full Cookie Recipe

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4.37 from 49 votes

Hostess Cupcake Cookies

Hostess cupcake cookies! A soft and chewy chocolate cookie topped with marshmallow buttercream then dipped in chocolate glaze. YUM!

Course Dessert

Cuisine American

Keyword double chocolate, fudge, sheet cake cookies, texas sheet cake

Prep Time 45 minutes minutes

Cook Time 9 minutes minutes

Chill 1 hour hour

Total Time 1 hour hour 54 minutes minutes

Servings 36 cookies

Calories 262kcal

Ingredients

COOKIES

• 1 cup melted butter (2 sticks)
• ½ cup cocoa powder
• 1 cup brown sugar
• ½ cup white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 teaspoon baking soda
• 2 ½ cups flour

FROSTING

• ¾ cup butter softened (1 ½ sticks)
• 3 cups powdered sugar
• 4 teaspoons milk
• 1 teaspoon vanilla
• 7 oz. marshmallow creme (1 jar marshmallow fluff)

Chocolate Glaze

• 12 oz. bag semisweet chocolate chips
• 4 Tablespoons softened butter (½ stick)
• 2 Tablespoons milk
• 2 Tablespoons honey (or corn syrup)

Instructions

Cookies

• Melt two sticks of butter (1 cup) in the microwave. Combine melted butter and cocoa powder in a large mixing bowl. Stir until smooth.
• Mix brown sugar and white sugar with the butter/cocoa mixture.
• Add eggs and vanilla.
• Mix in salt, baking soda, and flour.
• Chill dough for 45 minutes- 1 hour.

  Preheat oven to 350 degrees.
• Scoop dough onto parchment paper lined cookie sheets using a medium cookie scoop (2 Tbsp. size).
• Bake cookies for 9 minutes. Let cool on cookie sheet.

Marshmallow Frosting

• Mix butter, powdered sugar, vanilla and milk with electric mixer. Beat until smooth. Stir in marshmallow creme.

  Reserve ½ cup of frosting for the white squiggly detail on cookies.

  Fill a pastry bag or plastic bag with marshmallow frosting and cut off the corner of the bag.

  Swirl frosting over cooled cookies. Refrigerate frosted cookies 10-15 minutes, until frosting is set.

Glaze

• Heat glaze ingredients in a microwave safe bowl for 30 seconds. Stir. Heat an additional 20-30 seconds. Stir until smooth and creamy. If additional time is needed do it in 10 second increments.

  Note: You can use a double boiler to melt the chocolate and glaze instead of a microwave if you want. It’s easier to not over heat the chocolate in an double boiler.

  Dip top of frosted cookies in glaze, just enough to cover the marshmallow frosting.

  Place cookies on a rack or cookie sheet and let stand 10-15 minutes.
• Place reserved frosting a small pastry bag or plastic bag and cut a tiny tip off the corner (or use a #5 or #7 frosting tip).

  Swirl frosting over cookies in a loopy loop design.

Video

Notes

I use my stand mixer, but a hand mixer or Danish dough whisk works as well.

I always use salted butter in my baking, but you can use unsalted butter.

Melted butter can be used warm (no need to cool).

Nutrition

Calories: 262kcal

Can you make Hostess cupcake cookies with a cake mix?

You sure can. Follow your favorite cake mix cookie recipe to make the cookies then frost as directed in my recipe.

Rich, chewy and loaded with chocolate chips and peanut butter cups. These peanut butter cup cookies are perfect to add to your cookie jar!

You might also like our brown butter chocolate chip cookies, our Texas sheet cake cookies or our deep dish chocolate chip cookies (a dessert you’ll want to eat these with a fork!).

Watch our step by step video!

Our chocolate chip peanut butter cup cookies are crunchy around the edges and CHEWY in the center. This is because they are made with melted butter! Melting the butter, instead of using softened butter, is a simple way to switch up your favorite chocolate chip cookie recipe. The flavors are very similar, but the texture will change. I love chewy cookies with gooey chocolate chips and peanut butter cups. I think you'll love these cookies!

Our cookies start with a chocolate chip cookie dough base instead of a peanut butter cookie base. I like the texture and chewiness of chocolate chip cookie dough for this recipe, but a peanut butter cookie dough base would be yummy too.

Chocolate Chip Peanut Butter Cup Cookies

You can use any kind of peanut butter cups that you'd like since we'll be chopping them small anyway, but I like buying the bags of Reese's Minis Unwrapped and cutting them in halves and quarters.

Peanut Butter Cup Cookie Ingredients

• 1 cup butter, melted
• 1 ¼ cup brown sugar
• 1 cup white sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 ½ cups chocolate chips or chocolate chunks (semisweet or milk chocolate)
• 7 oz. bag mini Reese's peanut butter cups, chopped in halves and quarters

How To Make Chocolate Chip Peanut Butter Cup Cookies

Combine flour, baking soda, baking powder and salt in a medium bowl. Set aside.

Combine melted butter with sugars. Add in eggs and vanilla and mix.

Add dry ingredients and mix.

Mix in chocolate chips.

Roll or scoop (medium 2 Tbsp. scoop) dough into balls. Don't worry about spacing out the cookie dough balls because these are going into the refrigerator. Press chopped peanut butter cups into cookies (2 halves and 2 or 3 quarter pieces).

Cover cookie sheet with plastic wrap and chill 1-2 hours (this step prevents the cookies from spreading too much from the melted butter). Remove cookies from the refrigerator and place on cookie sheets (6-9 cookies per sheet).

Bake cookies at 350 degrees for 12-13 minutes.

Optional: Press a few extra chocolate chips on top of hot cookies.

Allow cookies to cool 2-3 minutes on baking sheets before transferring to a cooling rack.

This recipe makes 3 dozen chewy cookies. Store in an airtight container at room temperature up to 3 days or in the freezer up to 3 months. If you like gooey, melty cookies, warm in the microwave for a few seconds.

Peanut Butter Cup Cookie Recipe

Print Pin

5 from 1 vote

Chocolate Chip Peanut Butter Cup Cookies

Rich, chewy and loaded with chocolate chips and peanut butter cups. These peanut butter cup cookies are perfect to add to your cookie jar!

Course Dessert

Cuisine American

Keyword best ever, chocolate chip cookies, peanut butter cup, peanut butter cup cookies, reeses cookies

Prep Time 10 minutes minutes

Chill 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 36 cookies

Calories 115kcal

Ingredients

• 3 cups all purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup butter melted
• 1 ¼ cups light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 ½ cups chocolate chips
• 7 oz. bag mini peanut butter cups chopped in halves and quarters

Instructions

• Sift flour, baking soda, baking powder and salt into a bowl. Set aside.
• Mix (using electric or hand mixer) melted butter and sugars together. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Stir in flour mixture and mix until just combined. Mix in chocolate chips.
• Using a medium cookie scoop, drop cookie dough balls on cookie sheet lined with parchment paper. Fill entire sheet with cookie dough balls. Press chopped peanut butter cups into cookie dough balls (2 halves and 2 or 3 quarter pieces).

  Cover cookie sheet with plastic wrap and refrigerate cookies 1-2 hours.
• Preheat oven to 350 degrees and bake cookies (6-9 cookies to a sheet) for 12-13 minutes.

  Optional: press a few extra chocolate chips into hot cookies after they come out of the oven.

  Cool 2-3 minutes on cookie sheet and transfer to a wire rack.

Video

Notes

Store in airtight container or cookie jar at room temperature for up to 3 days on the counter. Can also store in freeze in ziplock bags for several months.

Nutrition

Calories: 115kcal

Not long ago I shared that I was one of Google’s paid early testers for their Thank with Google pilot program. Thank with Google is an experimental feature that allows you to purchase a virtual sticker to directly show your appreciation for content on my website. As a loyal supporter, you can now feel more connected and engaged with me because you have the ability to express yourself and share what my work means to you.

I have loved receiving the variety of stickers and messages you, my dear friends and readers, have sent to me over the past few months. It has been such a wonderful way to meet and connect with you all. Remember, each time you send a paid sticker, you can add a personal message along with it! Furthermore, these virtual stickers translate into direct revenue to support the work that goes into the content that you see on Living the Gourmet.

You can find the Thank with Google feature in multiple places on my site, including the sidebar or at the top and bottom of each blog post. If you try it out, let me know what you think. As always, thank you for your love and support!