Soft, chewy peanut butter cookies packed with chocolate chips & mini peanut butter cups—a perfect treat for peanut butter & chocolate fans!
Why You’ll Love This Recipe
- Soft and chewy texture that melts in your mouth
- Loaded with rich peanut butter flavor
- Bursting with chocolate chips and mini peanut butter cups
- Easy to make with simple pantry ingredients
- Perfect for sharing or enjoying as a treat
- Can be customized with different mix-ins
- Freezes well for future snacking
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips
- 3/4 cup mini peanut butter cups, chopped
Directions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and chopped mini peanut butter cups.
- Drop tablespoon-sized dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 12 minutes
- Total Time: 27 minutes
- Servings: 24 cookies
- Calories per cookie: 150 kcal
Variations
- Crunchy Peanut Butter: Use crunchy peanut butter instead of creamy for added texture.
- Dark Chocolate Chips: Swap milk chocolate chips for dark chocolate to reduce sweetness.
- Nutty Boost: Add chopped pecans or walnuts for extra crunch.
- Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
- Extra Peanut Butter Cups: Double the amount of peanut butter cups for an extra indulgent experience.
Storage/Reheating
- Room Temperature: Store cookies in an airtight container for up to 5 days.
- Refrigerator: Keep in an airtight container in the fridge for up to 2 weeks.
- Freezer: Freeze baked cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm cookies in the microwave for 10-15 seconds for a fresh-out-of-the-oven taste.
FAQs
How do I keep these cookies soft?
Store them in an airtight container with a slice of bread to help retain moisture.
Can I use natural peanut butter?
Yes, but it may alter the texture slightly. Stir well before using to avoid excessive oil separation.
Can I use almond butter instead of peanut butter?
Yes, but it will slightly change the flavor and texture. Make sure it’s a creamy variety.
Can I make these cookies dairy-free?
Substitute butter with a dairy-free alternative and use dairy-free chocolate chips.
Why did my cookies turn out dry?
Overbaking is a common cause. Bake just until the edges are lightly golden.
Can I freeze the cookie dough?
Yes! Scoop dough onto a tray and freeze. Once solid, transfer to a freezer bag. Bake straight from frozen, adding 1-2 extra minutes.
How do I make them extra chewy?
Use more brown sugar than white sugar for added moisture and chewiness.
Can I make these cookies without eggs?
Yes, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) as a substitute.
What if I don’t have peanut butter cups?
You can replace them with extra chocolate chips or chopped peanuts.
Can I make these cookies smaller or larger?
Yes! Adjust baking time accordingly: reduce for smaller cookies, increase for larger ones.
Conclusion
Peanut butter cup chocolate chip cookies are the perfect blend of sweet, salty, and chocolatey goodness. They are easy to make, incredibly satisfying, and can be customized to suit your preferences. Whether you enjoy them fresh out of the oven or save some for later, these cookies are bound to become a household favorite. Give this recipe a try and enjoy the delicious combination of peanut butter and chocolate in every bite!
Print
Peanut Butter Cup Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft, chewy peanut butter cookies packed with chocolate chips & mini peanut butter cups—a perfect treat for peanut butter & chocolate fans!
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips
- 3/4 cup mini peanut butter cups, chopped
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until fluffy.
- Add the egg and vanilla extract, mixing until smooth.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually mix dry ingredients into the wet ingredients until just combined.
- Fold in chocolate chips and chopped mini peanut butter cups.
- Drop tablespoon-sized dough balls onto the baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, until edges are lightly golden.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
- Use room temperature ingredients for a smoother dough.
- Chill the dough for thicker cookies.
- Try dark chocolate chips for a richer taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
