Chocolate Peanut Butter Cup Cookies

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Chocolate Peanut Butter Cup CookiesWe have all heard it by now.  Paula Deen has type 2 diabetes.  So, maybe this isn’t a good recipe to follow her announcement yesterday, because it’s as sinful as any of Paula’s best dishes.  But, we need our cookies and life goes on.  Just resist the temptation to eat these every day…”y’all!”  😉

If you were with me when I made these other cookies last month, you’ll remember that Ben persuaded me to title them with the word “Dangerous”.  Similarly, he suggested I preface these cookies with any of the words “Ridiculous”, “Sick” or “Nasty” (all terms that mean extremely delicious, if you’re not up with some west-coast slang.)  🙂  But, I had to draw the line and didn’t take his advice this time.  I’m sure you will agree with me why.  Anyhow, it goes to show how much we loved these cookies.  I meant to save half of them for my mother-in-law when she came to visit, but somehow they disappeared before we knew it!  I believe there was one left when she arrived.  Oops!  At least they are HUGE cookies, so one was probably plenty.

I made these using Trader Joes’ mini peanut butter cups, but you can certainly use whatever brand miniature peanut butter cups you like.  You can even use the regular sized cups, because you just chop them up.  Judah had a really fun time helping me “strategically” place the chopped PB cups on top of each dough ball.  I really wish I would’ve snatched a photo.  He was a big help!

Enjoy these chewy, chocolaty, peanut buttery, unhealthy pieces of joy!  But, in moderation y’all!  😉

*Full disclosure:  I like Paula Deen and in no way am I making light of her health condition.  In fact, I am saddened by it and at the same time grateful for the wake-up call.  My heart goes out to her and the battle she is having with living with this condition and living with the stress of the media’s involvement.

Chocolate Peanut Butter Cup Cookies

Prep Time: 13 minutes

Cook Time: 12 minutes

Total Time: 25 minutes

Yield: 16 large cookies

Serving Size: 1 cookie

  • 6 Tablespoons unsalted butter, at room temperature
  • 1/4 cup plus 2 Tablespoons creamy peanut butter (not natural)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 Tablespoons milk
  • 1 1/2 cups plus 2 Tablespoons all-purpose flour
  • 8 Tablespoons Dutch-process cocoa (or a Dutch blend)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 2 cups coarsely chopped peanut butter cups, divided*
  • *Recommended: Freeze the peanut butter cups for at least 30 minutes before chopping for easier preparation.

Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone mat; set aside.

In a large mixing bowl, beat the butter, peanut butter and sugars on medium-high speed until light and fluffy, about 1-2 minutes. Blend in the egg, vanilla and milk until smooth.

In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Gradually add to the wet ingredients with the mixer on low speed. Mix until just combined. Gently fold in 1 1/2 cups of the chopped peanut butter cups.

Drop large rounds of dough onto the baking sheets (about 3 Tablespoons each), spacing 2-3 inches apart. Gently press a few pieces of the reserved peanut butter cups into the top of each of the dough balls. Bake 12-14 minutes, rotating pans halfway through baking (from top to bottom and front to back). The cookies should be soft from the oven and will set as they cool. Be cautious to not over bake. Cool for 10 minutes on baking sheets, then transfer to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Annie's Eats

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  1. Wish this was my breakfast!

  2. These look “Ridiculous”, “Sick”, “Nasty”….just plain old GOOD! 🙂 Can’t wait to give them a try. Thanks for sharing!

  3. These are in-sane! I made them when Annie first posted them and fell in love, now I need to make them again. How delightful one would be with this cup of Joe…

  4. Definitely making these for my husband…he LOVES chocolate and peanut butter!!

  5. Nikki, these look delicious. I am with on the Paula Deen thing. I feel bad for anyone dealing with a disease that will change your life to the extent diabetes will. I feel extra bad for her and her family having to deal with this under such scrutiny. In situations like that, I try my best not to judge but to pray for and wish the person the best with their new circumstance.

  6. My husband would love these! I think I’ll plan a day to bake and surprise him

  7. ridiculous! 🙂

  8. Susan Gladd says:

    You’re right that I got the last of these yummiest cookies when I visited you in November! It was pretty shocking that one was all that was left after I flew almost 2000 miles to see y’all! Pretty incredible taste. And Paula’s condition is a wake up call for all of us sweet lovers! Thanks for informing me, Sweetie, because I didn’t know!

  9. these cookies look great! i love chocolate and peanut butter combined together. last week, i made chocolate-peanut butter rice krispie treats–they were dangerous, just like these cookies.

  10. I always make Jesse cookies before he leaves for China (or when I’m on my way to meet him there) and I usually like to do one old favorite (Chocolate Chip) and one new and exciting. I think these will be the perfect new and exciting cookie!

  11. Your picture is making my mouth water. 🙂 Peanut butter cups are one of my favorites, and putting them in a chocolate cookie sounds even better. You can’t go wrong with chocolate and peanut butter, right?

  12. OMG! These look incredibly delicious! My son loves chocolate-peanutbutter-cookies, he will love these and so will I. I want these and a big glass of milk!!!!

  13. Mmmmm…super tasty looking! glad I don’t have PB cups in the house right now! 😉 thanks for sharing!

  14. These do look and sound ridiculously good! And I have a container of TJ’s mini PB cups in my pantry telling me to make a batch of these for my dad for Father’s Day (and have a few myself). Thanks for sharing!

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