Peanut Butter Cup Chocolate Chip Cookies. I took my Perfect Chocolate Chip Cookie recipe and stuffed it with chocolate chunks and peanut butter cups. These are perfect for the Peanut Butter lover and make the most amazing Halloween treats!
Table of contents
- My Perfect Chocolate Chip Cookie - with Peanut Butter Cups!
- How to freeze cookie dough and bake from frozen
- What sort of chocolate should I use for Chocolate Chip Cookies?
- How do you get chocolate puddles on chocolate chip cookies?
- FAQ for Peanut Butter Cup Cookies
- A few wee tips for Peanut Butter Cup Cookies
- Like this? See more cookie recipes:
- Made this recipe and love it?
My Perfect Chocolate Chip Cookie - with Peanut Butter Cups!
Hi hi! I hope things are going well! Just wanted to pop in and share this recipe for Peanut Butter Cup Chocolate Chip Cookies. I took my tried and true favourite Perfect Chocolate Chip Cookie recipe and filled it with Peanut Butter Cups.
These are a super fun twist on my forever fave. They are super easy to make and can be made ahead. I have filled them with Peanut Butter Cups, but you could fill them with any candy that you have on hand. They would be particularly good with something like a snickers!
How to freeze cookie dough and bake from frozen
I love to freeze cookie dough when I bake it - it works great for my other cookie recipes, and it works perfectly for this Peanut Butter Cup Cookie recipe too.
To freeze cookie dough, I scoop the dough out onto a sheet pan lined with parchment paper, and then lightly cover the pan with plastic wrap. Then I pop the whole thing in the freezer, and freeze until solid. Once the cookie dough is solid, I pop it into a ziploc bag or other airtight container.
To bake frozen cookie dough, you bake directly from frozen. Do not defrost. You will need to add 2-3 minutes onto the baking time to account for the frozen dough, but this is a perfect way to store dough if you don't want to make a whole batch all at once.
What sort of chocolate should I use for Chocolate Chip Cookies?
You can use whatever you like in these cookies, but I really prefer chopped chocolate over chocolate chips or chunks for a few reasons:
- Chopped Chocolate gives you variation - When you chop up chocolate you get a whole bunch of different sized and shaped pieces, giving you get a variation in chunk size.
- Chopped chocolate gives you tiny chocolate shards - Chopping chocolate means that as you chop, you get all those tiny shards of chocolate and chocolate dust on the chopping board. This means that when you add all those in to the dough along with the bigger chunks, you get shards of chocolate throughout the dough, which gives the most amazing flavour.
- Pockets of chocolate - Chopped chocolate gives you the most perfect pockets of melty chocolate throughout the cookie.
- Chocolate puddles - Chopping your chocolate means you can press additional chocolate on top of the cookie before baking. This gives you the most amazing chocolate puddles! I'll tell you more about how to get those below.
I like to use a bar of chocolate for these Peanut Butter Cup Cookies, and I usually just use a grab bag of what is in the pantry. If I'm feeling fancy i'll grab some Valrhona, otherwise the Pound Plus bars from Trader Joe's are great. I am also currently working my way through this 11lb big boy which I ordered online a few months ago.
How do you get chocolate puddles on chocolate chip cookies?
There are a few different ways to get puddles on top of your cookies. I find that this method is the most effective. After you have scooped out your dough, you flatten a ball in your hand. Then you press some extra chocolate onto the top side, then continue as usual and roll it into a ball. This then gives you even chocolate distribution as the cookie bakes.
This step is totally optional but I always like to chop up some extra chocolate to have on hand for this. If you are adding mix-ins like the peanut butter cups, chop up some extra ones of those too to stick on the top.
FAQ for Peanut Butter Cup Cookies
Leave them out! This recipe is legit just my Perfect Chocolate Chip Cookie recipe but made with Peanut Butter Cups, so you should make that instead!
You sure can! Switch up the mix-ins. I like to use a base of some chopped dark chocolate, then supplement with candy mix ins such as the peanut butter cups. You could use M&Ms, Snickers Bars, whatever you like! Go for 250g of candy, and a little extra on the top if you would like.
If you don't have any Muscovado sugar, you can sub it for either light or dark brown sugar if you like! Both will work fine. Muscovado gives a darker colour of dough and a slightly deeper flavour. I have made these with light, dark, and muscovado sugar, and they all work great.
I use a cookie scoop! I have a bunch of different sizes, and they help so much to keep the cookie dough balls nice and even. If you are looking to get just one, get the one I linked, but a 1 Tbsp and a ¼ cup are great to have on hand too.
A few wee tips for Peanut Butter Cup Cookies
- If you are just needing to hold the dough for a short period of time, you can chill these for 24 hours covered in the fridge. If you need them any longer than that, you can freeze them using the steps I mentioned above!
- Grab some good finishing salt for making these - I use Maldon!
- To make your cookies perfectly round, I like to 'scoot' them by taking a cookie cutter slightly larger than the cookie, and using it to nudge the cookie into a round shape as soon as it is out of the oven. This is a totally optional step but I love how it makes the cookies look. I have this set from Ateco which has a bunch of different sizes so you can choose the one you like!
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Made this recipe and love it?
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Peanut Butter Cup Cookies
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Cuisine: American
Description
Peanut Butter Cup Chocolate Chip Cookies. A chocolate chip cookie base is filled with milk chocolate and dark chocolate chunks and peanut butter cups.
Ingredients
- 225g Unsalted butter, at room temperature
- 170g Dark Brown or Muscovado Sugar
- 100g Granulated / White Sugar
- 50g Raw / Turbinado Sugar
- 1 egg
- 1 tsp vanilla bean paste or vanilla extract
- 300g All-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 250g chopped peanut butter cups, plus a few extra for on the top
- 100g milk chocolate, coarsely chopped, plus more for finishing
- 100g dark chocolate, coarsely chopped, plus more for finishing
- Flaky Sea Salt such as Maldon for finishing
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or with an electric mixer, cream together the butter and sugars on high speed for 5 minutes, until pale, and light and fluffy. Add the egg and vanilla, and mix to combine, scraping down the bowl when necessary.
- Sift together the flour, baking soda, baking powder, and salt. Add to the mixing bowl, and mix on low to just combine (you still want a few streaks of flour remaining that will get mixed in when you add the chocolate).
- Add the chopped peanut butter cups and chopped chocolate and mix until just incorporated. Remove the bowl from the mixer and give a few mixes by hand using a flexible spatula, to ensure even incorporation of the chocolate.
- Using a 2 Tbsp Cookie scoop, scoop out balls of dough onto a baking sheet lined with parchment paper (you can place them close together). If you want big puddles on the top of your cookies, you flatten a ball of dough, press the chocolate and chopped peanut butter cups onto the top side, then continue as usual and roll it into a ball, which then gives you even chocolate distribution as the cookie bakes.
- If you are not adding additional chocolate, there is no need to re-shape into a ball - you can bake right from the scooped shape. Cover the sheet pan with plastic wrap and chill the dough balls for an hour in the fridge (if you want to freeze some, now is the time, see notes in the post)
- Toward the end of the chilling process, preheat the oven to 350°f / 180°c. Line 2-3 baking sheets with parchment paper (you can bake these in batches)
- Arrange 6 cookie dough balls on a baking sheet, leaving room for spreading. Leave the remainder of the dough balls in the fridge.
- Bake for 13-14 minutes, or until lightly golden and beginning to set. Baking time depends on personal preference - if you like them quite soft, bake for 13 mins, if you like them a tiny bit crispy then bake for 14. Remove from the oven, and if desired, use a round cookie cutter slightly larger than the cookie to scoot them into a perfectly round shape. Add a few more chunks of chopped peanut butter cups if you see any big bare spots.
- Sprinkle liberally with flaky sea salt. Allow to cool on the pan - the cookies will deflate slightly as they cool. Repeat the baking process with the remaining cookies.
- Store leftovers in an airtight container.
Keywords: Chocolate Chip Cookies, Peanut Butter Cup Cookies, Peanut Butter Cups, Peanut Butter Cup Chocolate Chip Cookies
OH M G. These might be the most delicious cookies I have ever eaten- let alone made myself. FANTASTIC recipe. 10/10 will make again... like next week. 🤣
★★★★★
Eeee so glad you love! x
Is it too much trouble to use include Imperial measurements???
Hi! I don't post in cups because they aren't accurate. You can read more about that on my FAQ page if you would like. King Arthur has a good conversion chart if you need one but please know that I have not tested the recipe using cup measures so I cannot speak to the accuracy of the recipe.
OMG I had no clue what turbinado sugar was until I googled it. No clue wh to find it in Mexico! Can I sub for something else without affecting the flavor too much?
Hi! You can use brown sugar! 🙂