Cookies | September 14, 2008

Peanut Butter Cup Chocolate Chip Cookies

It’s hard to beat a classic chocolate chip cookie, but these peanut butter cup chocolate chip cookies come really close. Gooey bites of chocolate and peanut butter never tasted so good!

Peanut Butter and Chocolate

Remember all of that nonsense about peanut butter and chocolate?? I went on and on about how much I love those two together? Well, the other day I was talking to my dear friend Vickie, and she told me about this kid favorite.  Peanutbutter Cup Chocolate Chip Cookies.
We met (what seems like) 100 years ago in St. George, Utah. We were both living in the College Park apartments, and going to school at Dixie College. I was there when she gave birth to her oldest, Ryan. Vickie was a single mom, almost divorced – so her mom, sisters and I camped out at the hospital to give support. We still laugh about ordering pizza and eating Peanut M&M’s while waiting for Ryan to make his grand entrance into the world! Vickie has watched more games and cooked more team dinners than anyone I know. She watches her kids games, her ex’s kids games, her neighbors kids games, my kids games…you get the picture. I tried these out for a tailgate party last night… I think they will now be on my fam’s fav list. If you are a peanut butter cup fan, put these on your list of treats to try.

Muffin Tin Cookies

These yummy peanut butter cup cookies are made in a muffin tin! This makes them extra thick and chewy. This recipe starts out with a basic chocolate chip cookie recipe. Once that is made, drop the dough by spoonfuls into muffin tins (un-greased). Throw the pan into the oven and bake at 350 degrees for 8-9 minutes. Don’t over bake these- you want the cookies to just be set. Remove the pan from the oven, and press a mini peanut butter cup into the middle of each cookie. Let them cool completely before you remove the cookies from the muffin tin.

Once they are cooled you can remove them from the pan and set them on a cooling rack. Store these cookies in an airtight container at room temperature. Only if you don’t eat them all the day you cooked them…

Other Cookie Recipes

If you don’t have any mini Reese’s peanut butter cups, you can also use Rolos! Just as delicious but with a caramel flavor instead of peanut butter. Need  more cookie inspiration?  Try these favorite recipes:

Peanut Butter Cup Chocolate Chip Cookies

Ingredients

Basic chocolate chip cookie recipe:

  • 1 cup butter
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 1/2 cups flour
  • 2 cups chocolate chips I used semi sweet
  • 2 packages Reese's Mini peanut butter cups* wrapper removed, (duh)
  • *you will need about 1 1/2 packages of pb cups per one recipe of cookies

Instructions

  1. Preheat oven to 350 degrees. Lightly grease a mini muffin pan . I have two, and the cookie recipe fills two pans exactly. 
  2. Combine all dry ingredients in bowl. Cream butter and sugars together. Add eggs, one at a time. Add vanilla. With wooden spoon, or spatula, add dry ingredients and chocolate chips all at once. Mix just until flour is incorporated with butter mixture. 
  3. Drop by spoonfuls into muffin tins. Bake for 8-9 minutes just until set. After removing pan from oven, press a mini peanut butter cup into the middle of the cookie. Let cool completely.
  4. Yields 48 cookies.

Recipe Notes

Rollo's are also good in place of the Reese's.

3 thoughts on “Peanut Butter Cup Chocolate Chip Cookies

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  1. Is it possible for you to post a picture of these cookies? …And really I’d love to see you include pictures on all your recipes! I love to “see” recipes!! And your recipes are some of the best ever! Keep up the great work! Thank you so much!

    1. Hi Susan, I’m working on revamping a lot of my older recipes like this one and will hopefully have it updated soon with pictures! Thank you for asking,
      xo
      Si