Chocolate Peanut Butter Cup Cookies

Chocolate Peanut Butter Cup Cookies

496

"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

1 h 10 m servings 230 cals
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Original recipe yields 36 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

496
  1. 621 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 pi...

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 ...

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 prep...

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 pi...

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...

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

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 l...

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 w...

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 sugge...

Without a doubt, these are the best peanut butter cookies I've ever produced, hands down! Like some other reviewers mentioned, you can't really taste the peanut butter cups, but the cookie is s...