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+ servings

Peanut Butter Cup Chocolate Chip Cookies

This yummy cookie is a combination of two favorites: Chocolate chip cookie dough and peanut butter cups!

Course Dessert
Cuisine American
Keyword candy, cookie, peanut butter
Prep Time 10 minutes
Cook Time 9 minutes
place candy in center, cool 15 minutes
Total Time 34 minutes
Servings 48 cookies


Basic chocolate chip cookie recipe:

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


  1. Preheat oven to 350 degrees. Lightly grease a mini muffin pan.

  2. Mix butter and sugars together in the bowl of a stand mixer or a large bowl. Add eggs, one at a time. Add vanilla mix for a few seconds. Keep the mixer on low speed.

  3. With wooden spoon, or spatula, add dry ingredients and chocolate chips all at once. Mix just until dry ingredients are incorporated with butter mixture. 

  4. Drop by spoonfuls into muffin tins. Bake for 8-9 minutes just until set and top is no longer shiny or wet looking.

  5. After removing pan from oven, press a mini peanut butter cup into the middle of the cookie. Let cool completely.

Recipe Notes

  • The key to making this cookie is to not over bake! Bake just until the top is set on the cookie. 
  • This cookie is great for make ahead, just make and bake as directed, let cool and freeze in a single layer tightly covered. Or, when the cookie is completely set up and the candy in center is no longer soft, the cookies may be layered, with a sheet of parchment in between. 
  • I like Reeses Peanut Butter cups the best in this recipe. Trader Joe's PB cup is good as well. 
  • Plan on 2 cookies per serving.