Chocolate chip peanut butter cups cookies combine chocolate chip cookie dough and mini peanut butter cups to create a cookie loaded with the iconic flavor combination of chocolate and peanut butter.
Chocolate and peanut butter is a classic combination, and this recipe delivers all that rich flavor in a recipe that's so easy to make. Just whip up some chocolate chip cookie dough and press a peanut butter cup into it. Yep, you heard that right.
Another chocolate peanut butter cookie recipe on the site inspired these cookies. We wanted to take all that flavor and kick it up a few notches. Serve it as dessert after our taco Joes, sloppy Joe garlic bread, or chicken broccoli alfredo for a full meal of tasty twists.
Jump to:
- Why You'll Love This Chocolate Chip Peanut Butter Cups Recipe
- Ingredients
- Flavor Variations and Substitutions
- How To Make Chocolate Chip Peanut Butter Cups Cookies
- Hint
- Storage
- What To Serve With Chocolate Chip Peanut Butter Cups
- Tips
- Frequently Asked Questions
- Related
- SHARE IT & RATE IT
- Chocolate Chip Peanut Butter Cups
Why You'll Love This Chocolate Chip Peanut Butter Cups Recipe
With so much chocolate and peanut butter flavor in such an easy package, this recipe has a lot going for it.
- It only takes a few basic kitchen staples to make.
- The cookies are soft and chewy.
- It's an easy recipe that comes together quickly.
- Chocolate and peanut butter are a pairing that almost everyone loves.
Ingredients
This recipe uses just a few simple baking ingredients. You might have them all in your kitchen right now.
- Butter - softened
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Cornstarch
- Baking soda
- Salt
- All-purpose flour
- Mini semi-sweet chocolate chips
- Mini peanut butter cups
See the recipe card below for the exact quantities.
Flavor Variations and Substitutions
- Peanut Butter Cups: Mix peanut butter chips or Reese's Pieces into the dough in place of the cups.
- Semi-Sweet Chocolate Chips: You can use semi-sweet, dark, or milk chocolate chips.
- Chocolate Peanut Butter Explosion: Use a mix of half the amount of chocolate chips, Reese's Pieces, and the mini peanut butter cups for a full loaded version of these cookies.
If the chocolate and peanut butter flavors of these cookies sound good to you, you'll love our peanut butter chocolate chip cookies.
How To Make Chocolate Chip Peanut Butter Cups Cookies
1: Mix the wet cookie dough ingredients.
2: Mix the dry cookie dough ingredients.
3: Combine the ingredients to make the dough and fold in the chocolate chips.
4: Add the dough to muffin tins and bake until slightly golden.
5: Press a peanut butter cup into the center of each cookie while warm from the oven.
Hint
It's important to press the mini peanut butter cups into the cookies as soon as they're removed from the oven. At this point, the cookies are soft enough for the cups to be easily pressed into them, and the heat will slightly melt the cups.
Storage
These cookies can be stored in an air-tight container at room temperature or in the freezer for longer storage.
Room Temperature: Store in an air-tight container for up to a week.
Freezer: Store in single layers separated by wax paper in an air-tight, freezer-safe container for up to 3 months. Leave the cookies on the counter to defrost them.
What To Serve With Chocolate Chip Peanut Butter Cups
Fruit is always a nice combo with both chocolate and peanut butter. Try serving these cookie cups with other fruit-filled treats for a decadent dessert.
Tips
- Be sure to coat your muffin tins with non-stick spray evenly, so your cookies come out easily.
- Press your peanut butter cups into the cookies when you remove them from the oven.
- A 1 ½-inch cookie scoop should be the perfect amount to use in each muffin tin space.
Frequently Asked Questions
Cookie cups are cookies made in muffin tins. They may be simply baked in the tins, or their centers may be pressed down to accommodate various fillings.
Baking cookies in muffin tins creates thicker, chewier cookies. In addition, you won't have to worry about your cookies melting together. It also produces cookies that are golden and caramelized on the bottoms and sides.
If you let the dough cool too much, it won't be soft enough, and you won't be able to easily press the peanut butter cup into it.
Peanut butter has a rich, earthy note to its sweetness that counterbalances the sweetness and bitterness of chocolate.
Related
Looking for other easy cookie recipes like this? Try these:
SHARE IT & RATE IT
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Chocolate Chip Peanut Butter Cups
Ingredients
- ½ cup butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 2 tsp vanilla extract
- 1 tbsp cornstarch
- ½ tsp baking soda
- ½ tsp salt
- 1⅔ cup all-purpose flour
- 1 cup Mini semi-sweet chocolate chips
- 24 mini peanut butter cups
Instructions
- Preheat oven to 325℉. Spray mini muffin tins with cooking spray.
- Add butter, granulated sugar, brown sugar, egg, and vanilla extract to the bowl of your stand mixer. Mix for 2 minx or until the batter turns a lighter color.
- Next, add baking soda and salt. Mix well. Slowly add the flour and mix until well combined. Now add the mini chocolate chips and mix just enough to distribute the chips evenly.
- Scoop the dough into the prepared muffin tin using a 1½ inch cookie scoop. Make sure the dough is evenly spread between each cup.
- Bake for 13-15 minutes or until the cookies start to turn a slight golden brown color.
- Immediately press the peanut butter cups into the center of each cookie. Let the cookies cool for 20 minutes before removing the cookies from the pan.
- Serve and Enjoy!
Notes
- Be sure to coat your muffin tins with non-stick spray evenly, so your cookies come out easily.
- Press your peanut butter cups into the cookies when you remove them from the oven.
- A 1 ½-inch cookie scoop should be the perfect amount to use in each muffin tin space.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
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