Chocolate Peanut Butter Cup Cookies Recipe -
Chocolate Peanut Butter Cup Cookies Recipe

Chocolate Peanut Butter Cup Cookies

Recipe by  

"These are THE BEST cookies I have ever eaten. They are a definite hit. If you like peanut butter and chocolate - these cookies are for you!"

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and peanut butter cups. Drop by tablespoonfuls onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.
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Reviews More Reviews

Most Helpful Positive Review
Jan 09, 2004

My family begs for these cookies! I combined all of the wonderful advice of the cooks before me: use 1/2 butter and 1/2 Crisco for softness, use 1/2 dark and 1/2 light brown sugar for the best flavor, use less cocoa powder to keep more of a peanut butter flavor, and bake them for 6-8 minutes so they don't dry out. And the best advice of all was to use mini peanut butter cups, cut them in half, and freeze them before you put them in the cookie to bake. This helps to maintain part of the candy shape and when you get to that center bite--well, you will see!!! Thank you all for making me a cookie-making legend in my family!

Most Helpful Critical Review
Oct 14, 2003

I made these for my Dad who LOVES PBC's --they came out REALLY too sweet and rich. I think they would be better with less sugar and not so many chips. I'm an avid cookie baker so I'm really picky --check my reviews for my favorites!

Nov 11, 2007

I used the recommendations of halfbutter/half butter Crisco; WAY underbake. I use 38 - 40 mini Reese's peanut butter cups that I freeze, cut in half and then pop back into the freezer while preparing batter. I cut them big because they look fabulous with that big gash of peanut butter. Be careful when folding in the frozen cups and I try to keep those frozen pieces as large as possible - THAT is what makes these cookies so darn attractive and yummy. I drop them out of a tablespoon - large - lumpy - I get 55 cookies to a batch. Use parchment paper - keep them on the sheet for 10 minutes or longer then off to the drying racks. (Again, they will kind of look raw, but keeping them on the pan, outside of the oven, for another 10 minutes or so continues the baking.) These are KILLER; figuratively and, let's be honest, a bit literally!!! LATE ADDITION: I NOW add the Trader Joe's teeny, tiny mini peanut butter cups to the recipe and use chocolate CHUNKS, instead of reg. chips. So, instead of the one cup chocolate chips and one cup peanut butter chips, I use a total of two cups chips, but split three ways with chocolate chunks, peanut butter and Trader Joe's chips. ALSO, to make them look like they came out of the best bakery in the universe, I gently position a couple of choclate chunks and Trader Joe's mini PB cups on top of the cookies before baking. Makes them look gorgeous. Have renamed them..."Better Than Sex"!

Oct 14, 2003

These cookies are delicious, but it can be a bit tricky to figure out when they are done. Once you figure out how long they will take in your oven, they will not disappoint you! I usually bake until small cracks appear in the surface. They also freeze well.

Apr 19, 2003

These cookies are so good, I am going to name my firstborn after it. Actually, I want to marry this cookie.

Jan 07, 2004

These cookies really are fantastic! I'm known for my culinary skills, so I'm always cautious when trying other recipes. This one helped me keep that reputation! One comment was, "They taste like the cookies you pay a few dollars (each) for in the mall!" They do have a "mild" peanut butter taste so it's great when you bite into one of the peanut butter cup pieces. I did adapt it a little by omitting the cocoa and I used MILK chocolate CHUNKS instead of semi-sweet chocolate CHIPS. Thanks! :o)

Nov 01, 2003

I must say that these cookies are SOOOOOO delicious!!!!!! I couldn't even imagine that a cookie could taste this good. I'm suprised Mrs. Fields hasn't been groveling to buy this recipe. I just wanna suggest 2 things. If you take the requested amount of brown sugar and use half of both light and dark brown sugar, they are even better! also, if you freeze the penut butter cups before you cut them, they stay whole rather then melting in the oven. A little harder to cut, but worth every second!!!!!

Nov 25, 2005

These are very good if you like rich cookies. I made the mistake of using a health nut peanut butter (which I never really liked) which only had peanuts and oil listed as ingredients. So I suggest you use a good quality, sweet peanut butter like Jif or Skippy. And also, when you take the cookies out of the oven, you may not think that they are done, but they really are! Do not cook them for longer than it says to because they will harden up later, trust me!


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  • Calories
  • 230 kcal
  • 12%
  • Carbohydrates
  • 25.2 g
  • 8%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 133 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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