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–+ servings
Chocolate Peanut Butter Cup Cookies

Decadent Chocolate Peanut Butter Cup Cookies in 30 Minutes

Indulge in delicious Chocolate Peanut Butter Cup Cookies that are quick to make and irresistible.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Cooling Time 10 minutes
Total Time 28 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup All-Purpose Flour Can be replaced with gluten-free all-purpose blend.
  • 1/2 cup Cocoa Powder (Dutch Process) Adds deep chocolate flavor.
  • 1/2 teaspoon Baking Soda Acts as a leavening agent.
  • 1/2 teaspoon Baking Powder Helps the cookies rise.
  • 1/2 cup Unsalted Butter (Melted) Creates rich texture and moisture.
  • 1/2 cup Creamy Peanut Butter Can use almond butter or sunflower butter for allergies.
  • 1/2 cup Brown Sugar
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1 whole Eggs Plus additional yolk.
  • 1/4 teaspoon Kosher Salt
  • 1 cup Chocolate Chips Can substitute additional chocolate chunks.
  • 12 pieces Peanut Butter Cups (Miniature) Trader Joe’s dark chocolate version recommended.

Equipment

  • Oven
  • Mixing Bowls
  • Measuring Cups
  • Whisk
  • Spatula
  • Baking sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
  2. Sift together the all-purpose flour, Dutch cocoa powder, baking soda, and baking powder in a mixing bowl.
  3. In a large bowl, combine melted unsalted butter, creamy peanut butter, brown sugar, and granulated sugar. Blend until smooth.
  4. Add in the vanilla extract, whole egg, and additional egg yolk. Whisk until fully incorporated.
  5. Gradually add the sifted dry ingredients to the wet mixture, stirring gently until just combined.
  6. Fold in the chocolate chips evenly throughout the dough.
  7. Scoop approximately 2½ tablespoons of cookie dough, place a mini peanut butter cup in the center, and shape into a ball.
  8. Bake in the preheated oven for about 8 minutes, removing them slightly underbaked.
  9. Reshape cookies with a round cutter immediately after removing from the oven.
  10. Let the cookies cool on the pan for approximately 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Avoid overbaking for gooey centers. Experiment with add-ins like nuts or different chocolate types for variations.

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