Chocolate Chip Peanut Butter Cup Cookies (Video)

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 1/4 cup brown sugar
• 1 cup white sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 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

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!

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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 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup butter melted
• 1 1/4 cups light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 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.

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

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