Looking for the ultimate chocolate peanut butter cup cookie? These soft, chewy chocolate cookies topped with peanut butter cups and drizzled with melted peanut butter are impossible to resist!

chocolate peanut butter cup cookies on a wire rack

I make a lot of deliciousness in my kitchen, truth be told, but not every recipe gives me goosebumps like these chocolate peanut butter cup cookies did. I took that first bite and— wow. Sweet and salty, rich and chocolaty, with just the right balance of peanut butter flavor.

These cookies take classic peanut butter blossoms and turn it up a notch. Using my famous soft and chewy chocolate cookie recipe as a base, I press a peanut butter cup into the center and finish with a drizzle of melted peanut butter. They’re practically perfect and sure to become your new favorite!

chocolate peanut butter cup cookies with a drizzle of peanut butter on top
close up of a bite taken out of chocolate peanut butter cup cookie

Why you’ll love these cookies

Are these the best chocolate peanut butter cookies you’ll ever bake? I think so! Here’s what this recipe guarantees:

  • The perfect flavor combo of chocolate and peanut butter.
  • The best soft and chewy texture.
  • They’re super simple to make with basic ingredients, and no chilling required.
  • A show-stopping WOW factor thanks to a whole peanut butter cup pressed on top and drizzle of melted peanut butter.
ingredients for chocolate peanut butter cup cookies all measured out

Ingredients you’ll need

Here’s a quick overview of what you’ll need. Find the full recipe below!

  • Salted butter
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • All-purpose flour
  • Unsweetened cocoa powder: Not Dutch-process cocoa powder.
  • Baking soda and salt
  • Miniature peanut butter cups: Any brand will do! I’ve used both Reese’s and Trader Joe’s PB cups.
  • Creamy peanut butter: Both traditional and natural peanut butter work great.

How to make chocolate peanut butter cup cookies

  1. Make the cookie dough: Cream butter and sugar until fluffy, then add eggs and vanilla. Add dry ingredients and mix until combined.shaping and rolling chocolate cookie dough into balls
  2. Portion and shape into dough balls: Scoop dough and roll into balls (I like to use a #40 1.5 Tbsp cookie scoop).
  3. Bake: In a 350°F oven for about 9 minutes until puffed and starting to crack.
  4. Add peanut butter cups: As soon as the cookies come out of the oven, press a mini peanut butter cup into the center of each.pressing peanut butter cups into chocolate cookies
  5. Top with a drizzle of peanut butter: Warm peanut butter in the microwave for a few seconds until soft, then drizzle over the tops of the cookies.
  6. Enjoy! Let the chocolate peanut butter cookies set up for a few minutes so the peanut butter hardens again, then dig in.
chocolate peanut butter cup cookies with bowl of peanut butter for drizzling

Using different size peanut butter cups

Peanut butter cup “miniatures” (as shown here) are the perfect size for these cookies, but they’re not the only option!

  • Full-size peanut butter cups: Halve or quarter them before adding to the top of the baked cookies, or chop them roughly and mix into the dough before baking.
  • Unwrapped minis: Use these like chocolate chips and mix right into the batter. Press a few into the tops of the cookie dough balls before baking to show what’s inside..
  • Chocolate chips and peanut butter chips: Mix 1 cup of each to the dough before scooping. You won’t get the same wow factor, but they’ll taste amazing!
  • Dark chocolate peanut butter cups: Or any other flavor variation for that matter.

baking tip:The best way to measure flour

Too much flour can cause problems in your baked goods, causing them to be dry, crumbly or simply have the wrong texture. And since flour has a tendency to compact over time as it sits in the supermarket and in your pantry, if you simply dip your measuring cup into the flour and scoop it out, you’ll end up with more than you should. For best results, use a kitchen scale. Or use the “spoon and sweep” method:
  1. Fluff the flour in the bag or container with a spoon.
  2. Spoon flour into measuring cup until it’s overflowing.
  3. Sweep a flat edge like your knife or finger across the top of the measuring cup, sweeping away the excess.
More detailed info can be found in my full tutorial How to Measure Flour.
More Baking Tips »
chocolate peanut butter cup cookies on a wire rack
5 from 1 review

Chocolate Peanut Butter Cup Cookies

Servings: 24 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
The ultimate soft and chewy chocolate peanut butter cup cookies. They're easy to make, loaded with peanut butter cups and drizzled with peanut butter!
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Ingredients
 

  • ¾ cup (170 grams) salted butter , softened to room temperature
  • 1 ½ cup (300 grams) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ¼ cups (285 grams) all-purpose flour
  • â…” cup (60 grams) natural unsweetened cocoa powder (not Dutch-process)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 24 peanut butter cup miniatures
  • ¼ cup (70 grams) creamy peanut butter

Equipment

medium cookie scoop
Medium Cookie Scoop
baking sheet pan
Baking sheet pan
KitchenAid Mixer
Electric mixer

Instructions
 

  • Preheat oven to 350° F. Line a sheet pan with parchment paper.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until light and creamy, about 4 minutes.
    ¾ cup (170 grams) salted butter, 1 ½ cup (300 grams) granulated sugar
  • Add the eggs one at a time, mixing after each. Add the vanilla.
    2 large eggs, 2 teaspoons vanilla extract
  • In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Add to the mixer and mix until just combined.
    2 ¼ cups (285 grams) all-purpose flour, ⅔ cup (60 grams) natural unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
  • Scoop by the heaped tablespoon (I use a #40 1.5 Tbsp cookie scoop), roll into balls, and place on the prepared sheet pan. Bake until centers are puffed and starting to crack, about 9 minutes.
  • Let cool on the pan for a 2 minutes, then press a peanut butter cup into the center of each cookie. Transfer to a wire rack to cool completely. Repeat with remaining cookie dough.
    24 peanut butter cup miniatures
  • Melt peanut butter in a bowl in microwave in 30 second intervals until thin and pourable. Drizzle over the top of cooled cookies. Let sit about 20 minutes until peanut butter is set, or chill in fridge 10 minutes.
    ¼ cup (70 grams) creamy peanut butter
  • Store cookies in an airtight container for several days.
Calories: 205kcal, Carbohydrates: 27g, Protein: 4g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 29mg, Sodium: 138mg, Potassium: 97mg, Fiber: 2g, Sugar: 16g, Vitamin A: 201IU, Calcium: 15mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

Note: This recipe was originally published in October 2016. Article and photos have been updated, but cookie recipe remains the same because it’s still perfect!