Enjoy Chocolate Peanut Butter Cookies freshly baked with a tall glass of milk, or with your cup of afternoon coffee.
Rich fudge-like chunky chocolate cookies are loaded with Reese's Peanut Butter Cups and peanut butter chips for a sweet treat made in peanut butter chocolate heaven!
I've always been a chocolate and peanut butter lover, but these chewy chocolate peanut butter cookies are definitely one of my favorites!
They combine the chocolate and peanut butter worlds so well, you won't be longing for more of one or the other.
They have a fudgy chocolate brownie cookie base that's got a whole Mini Peanut Butter Cup inside, and even more on top - plus there's peanut butter chips throughout!
Decadent and delicious, these amazing cookies are perfect for every occasion.
From birthday parties to your holiday cookie trays, these cookies are sure to be a hit with all your family members!
For more peanut buter and chocolate cookie treats, try my Buckeye Cookies, Reese's Pieces Cookies, Peanut Butter S'mores Sandwich Cookies, and of course, my classic Peanut Butter Blossoms.
Shopping List
Wet Ingredients. Butter, Vanilla Extract, Egg
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Powder, Dutch Process Cocoa Powder, Salt
Chocolate. Peanut Butter Chips, Mini Reese's Peanut Butter Cups
How to Make Chocolate Peanut Butter Cookies
Unwrap the Mini Peanut Butter Cups and place them in freezer to chill. Keep them in a Ziploc bag or a bowl.
Preheat your oven to 350 Degrees F. Line the baking sheets with parchment paper or use silicone mats to prevent the cookies from sticking, then set them aside.
Gather the ingredients and measure them using a kitchen scale for more accurate and consistent measurements.
Combine the softened Butter and Granulated Sugar in a large mixing bowl. Cream with an electric mixer or use a stand mixer until light and fluffy. Scrape the sides of the bowl as needed.
Mix the Brown Sugar into the butter mixture and cream for 2-3 minutes.
Add Egg and Vanilla Extract and continue to cream.
Add the dry ingredients of All-Purpose Flour, Dutch Process Cocoa, and Baking Powder a little at a time until fully combined. You can make the flour mixture in a separate bowl and add it in combined if you prefer.
Now that you have your chocolatey cookie dough, use a size #24 cookie scoop to scoop it into balls.
Press 1 Mini Reese's Peanut Butter Cup candy into each scoop, making sure to cover the bottom with cookie dough. (TIP: If the Peanut Butter Cup isn't covered it will likely burn on the tray, so make sure it's covered!) Place them onto the baking tray with about 2 inches of space between each ball to allow for a bit of spreading once the dough is flattened.
With the palm of your hand press cookie dough flat on baking sheet. Then, add 6-10 peanut butter chips to the unbaked cookie.
Bake the cookies in a preheated oven set to 350 Degrees F for 8-10 minutes.
Remove your freshly baked cookies from oven when edges are set and the center is no longer glossy.
Immediately when out of the oven place chopped pieces of peanut butter cups on the cookies with additional Peanut Butter Chips too.
Allow the cookies to cool on the baking sheet before moving them to a wire rack to cool completely.
FAQs
Use a cookie scoop to keep the balls of cookie dough the same size. Using a cookie scoop also lets you predict the size of the cookies, rather than eye-balling it with a tablespoon. and be sure to press , which is essential for ensuring even baking.
Your cookies are likely hard because they have been baked for too long. Every oven heats a little differently, so I always recommend doing a small batch of 1-3 cookies to test the baking time before baking the entire dough. Your cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Storage & Freezing
Storage: Store these Chocolate Peanut Butter Cookies in an airtight container or Ziploc bag for up to 7 days. They are best enjoyed within 2-3 days. Let the cookies cool to room temperature before storing them.
Freezing: Freeze your cookies in a sealed container or Ziploc bag for up to 3 months. Place parchment paper or plastic wrap between each cookie to prevent them from sticking together.
Substitutions & Variations
- Butter. I use salted butter in my cookies to enhance the flavor throughout, but if you use unsalted butter, add a dash of salt to the cookie dough mix.
- Filling. Use any kind of candy or baking chips in these cookies to make your favorite flavors. Try M&Ms, Reese's Pieces, white chooclate chips, milk chocolate chips, butterscotch chips, Funfetti chips, or chocolate chunks.
- Peanut Butter. For a more intense peanut butter flavor, you could use a peanut butter cookie base like in my Old Fashioned Peanut Butter Cookies.
Pro Tips
If you've ever wondered what's the secret to making cookies soft and chewy? Well, look no further. Serveral factors
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Electric Mixer.
I make a lot of cookies, so I tend to use an electric mixer when I can to save on the elbow grease! Use the bowl of a stand mixer in the same way you would a normal large bowl, or you can use a large mixing bowl and a hand mixer for the same results. If you don't have these, then a wooden spoon and bowl will work just fine!
Baking Sheets.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a small batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Have you tried this Peanut Butter Chip Chocolate Cookies recipe?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Chocolate and Peanut Butter Cookie Recipes
- Monester Cookie Bars
- Rocky Road Cookies
- Rolo Cookies
- Oh Henry Cookies
- Peanut Butter and Jelly Cookies
- No Bake Avalanche Bars
- Caramel Chocolate Chip Cookies
- No Bake Peanut Butter Bars (Buckeye Bars)
- Chocolate Oatmeal Cookies
Chocolate Peanut Butter Cookies
Ingredients
- ⅔ cup Butter Softened
- ½ cup Granulated Sugar 100g
- ½ cup Brown Sugar 106g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- 1½ cups All-Purpose Flour 180g
- ⅓ cup Dutch Process Cocoa 35g
- 1 teaspoon Baking Powder
- 24 Mini Reese's Peanut Butter Cups
- ¼ cup Peanut Butter Chips
Instructions
- Unwrap the Mini Peanut Butter Cups and place them in freezer to chill.
- Preheat your oven to 350 Degrees F. Line the baking sheets with parchment paper or use silicone mats to prevent the cookies from sticking. Set aside.
- Gather the ingredients and measure them using a kitchen scale for more accurate and consistent measurements.
- In a large mixing bowl, combine softened Butter and Granulated Sugar. Cream with an electric mixer or use a stand mixer until light and fluffy. Scrape the sides of the bowl as needed.
- Mix in Brown Sugar to the butter mixture and cream for 2-3 minutes.
- Add Egg and Vanilla Extract and continue to cream.
- Add the dry ingredients of All-Purpose Flour, Dutch Process Cocoa, and Baking Powder a little at a time until fully combined.
- Use a size #24 cookie scoop. Scoop cookie dough into balls and press 1 Mini Reese's Peanut Butter Cup candy into each scoop, making sure to cover the bottom with cookie dough. Place them on the prepared baking sheets.
- With the palm of your hand press cookie dough flat on baking sheet. Add 6-10 peanut butter chips to the unbaked cookie.
- Bake in a preheated oven set to 350 Degrees F for 8-10 minutes.
- Remove from oven when edges are set and the center is no longer glossy.
- Immediately when out of the oven place chopped pieces of peanut butter cups on the cookies with additional Peanut Butter Chips too.
- Allow the cookies to cool on the baking sheet before moving them to a wire rack to cool completely.
Notes
- Storage: Store these Chocolate Peanut Butter Cookies in an airtight container or Ziploc bag for up to 7 days. They are best enjoyed within 2-3 days.
- Freezing: Freeze your cookies in a sealed container or Ziploc bag for up to 3 months. Place parchment paper or plastic wrap between each cookie to prevent them from sticking together.
Grace
These cookies are loaded with so much fun ingredients. Loved the peanut butter cups with the peanut butter chips. This cookie made my tummy happy.