Peanut Butter Cup Cookies

4.91 from 41 votes

These peanut butter cup cookies are made with creamy peanut butter and loaded with a mixture of chocolate chips and chopped peanut butter cups. These cookies are a peanut butter lover's dream.

Prep Time10

Cook Time11

Chill Time1

Total Time1 21

Course: Dessert

Cuisine: American

Keyword: big cookies, chocolate, cookies, peanut butter

Servings: cookies

Calories: 286kcal

Author: Dana

Equipment

Ingredients

1 cup unsalted butter softened
⅓ cup creamy peanut butter
¾ cup granulated sugar
1 cup light brown sugar packed
2 teaspoons vanilla extract
2 eggs room temperature
½ teaspoon salt
1 teaspoon baking soda
3 ¼ cups all-purpose flour spooned & leveled
2 cups semisweet chocolate chips
2 cups chopped peanut butter cups

Instructions

Cream the softened unsalted butter until creamy.
Beat in the granulated sugar and the light brown sugar until smooth.
Beat in the creamy peanut butter.
In a separate bowl, combine the all-purpose flour together with the baking soda, and salt. Set aside.
Beat in the vanilla extract and the room temperature eggs.
Slowly beat the dry ingredients into the wet ingredients until soft dough forms.
Gently stir in the chocolate chips and the chopped peanut butter cups.
Scoop into 3 tablespoon balls or use a #20 cookie scoop.
Chill the scooped dough for at least 1 hour before baking.
Preheat the oven to 350ºF.
Line cookie sheets with parchment paper and place the cookie balls onto the sheet two inches apart.
Flatten the tops of the cookies with a glass or the back of a spoon.
Bake for 11-13 minutes or until the edges are golden brown.
Allow the cookies to cool for 10 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container.

Notes

Dough can be frozen for up to 3 months. Premeasuring the dough before freezing will make it easier when it comes time to bake. Remove the dough from the freezer before baking.

Nutrition